Oatmeal Peanut Butter Chocolate Chip Cookies!

I was in the mood to bake today, so I went to my new favorite website, Tasty Kitchen and searched the cookies section. I was looking for a recipe that called for ingredients we had on hand. Our friend Mary is watching our dog Stella for us when we go to my cousin's wedding, so we figured we'd bribe her with some tasty treats to show her our appreciation for watching our energetic puppy. I have to admit, we ran out of chocolate chips from the muffins I made, so I used half chocolate chips and half white chocolate chips, but I think it made them even better!  


Tip: Do not melt your butter to soften it, otherwise your cookie dough won't stick together and your cookies will fall apart when you eat them. I made this mistake, I put it in the microwave and started getting the other ingredients ready and let it get too soft. They turned out just fine, but are much more chunky than normal cookies. Just let your butter get to room temperature.

Ingredients

• ½ cups Butter, At Room Temperature
• ½ cups White Sugar
• ¾ cups Packed Light Brown Sugar
• ½ cups Creamy Peanut Butter
• 1 whole Egg
• 1 teaspoon Vanilla
• ¾ cups All-purpose Flour
• ⅛ teaspoons Salt
• ½ teaspoons Baking Soda
• ½ teaspoons Baking Powder
• ½ teaspoons Cinnamon
• 2 cups Quick Cooking Oats
• 1 cup Semi-Sweet Chocolate Chips

Preparation Instructions

Heat the oven to 375F and line two baking sheets with parchment paper.
In the bowl of a stand mixer, using the paddle attachment, cream the butter and both the sugars on medium-low speed until well-mixed but not light and fluffy. Add the peanut butter and mix until well-blended. Add the egg and vanilla and mix until well-combined.
In a medium bowl, combine the flour, salt, baking soda, baking powder, and cinnamon. Whisk until well-combined.
Add the dry ingredients to the bowl of the mixer and, on low speed, mix until most of the dry ingredients are combined. Add the oats and chips and mix them in on low speed, or by hand.
Scoop the cookies onto the prepared pan by rounded tablespoonfuls. Bake for 9-12 minutes, or until the cookies are lightly browned and puffed.
Cool on the pan for 3 minutes before transferring to a wire rack to cool completely.
Enjoy!