This is one of our family’s all-time favorite cookies, because they incorporate everyone’s favorites cookie recipes all into one bite of deliciousness. My husband loves a good oatmeal cookie, Aaron is all about peanut butter, and Hannie and I, well we just love a good chocolate chip cookie. So, this recipe is a mix of all of them. And they are delicious.
“Cowboy cookie” is our name for them. I know there is another cookie named this that is totally different, but “Peanut Butter Oatmeal Rounds” is just too long. So, cowboy cookies it has become.
Really they are yuumy….just don’t overbake them. They are meant to be chewy and gooey and pure goodness.
Here is the recipe. (This makes a lot. Really. I freeze half the dough and make the other half…and I still get around 40-45 normal cookies, always enough to share with others! The full recipe will probably make 80-90 normal sized cookies.)
(adapted from “Peanut Butter Oatmeal Rounds” from The Better Homes and Gardens Cookbook)
1 1/2 cups butter or margarine (I know it’s a lot of butter—but you are getting 90 cookies 🙂
1 cup peanut butter
2 cups granulated sugar (although I do 1 1/2 cups and they are still plenty sweet)
1 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons vanilla
2 1/2 cups all purpose flour (I substitute half whole wheat flour—and no one knows at ALL!)
2 cups rolled oats
1 1/2 cups semi-sweet chocolate chips
Mix butter and peanut butter first. Then add sugar and brown sugar, baking powder and baking soda, mix. Beat in the eggs and vanilla till combined. Then add the flour and oats. Mix. Stir in chocolate chips at the last minute so as not to break them up. Using a small ice cream scooper, place on an ungreased cookie sheet.
Bake at 375 for 9-10 minutes until lightly golden brown on top.
Ok. I need to go. I have got to go and deliver some of these before I eat them all. By. Myself.