I love peanut butter cookies, but am really particular about my peanut butter cookie. They need to be chewy. They can’t be dry. They need to be a teensy bit salty. And they need to taste very peanut buttery. Sadly that is really hard to find. This cookie is that and a whole lot more. I actually adapted a peanut butter oatmeal cookie recipe and threw in chocolate chips. Seemed like a no brainer to me ;)
- 1 c butter, softened
- 1 c. packed brown sugar
- ¾ c. sugar
- 1 c. peanut butter (I like crunchy)
- 2 eggs
- 1½ c. flour (I use Namaste Perfect Flour Blend to make them gluten free)
- 2 t. baking soda
- 1 t. salt
- 1 c. quick cooking oats (I use gluten free)
- 1 c. chocolate chips (I use Enjoy Life to make them dairy free)
- Preheat oven to 350 degrees.
- Cream together butter, sugars, and peanut butter in a large mixing bowl.
- Add in the eggs until well blended.
- Combine the flour, baking soda, salt, and oats in a separate bowl.
- Add dry ingredients to the mixing bowl and combine well.
- Stir in chocolate chips by hand.
- Drop spoonfuls onto ungreased baking sheets about 2 inches apart.
- Bake for 10 to 15 minutes or until lightly browned.
For another take on a peanut butter cookie, check out my recipe for a peanut butter skillet cookie. Top with ice cream and serve.