aka the b-low cookies.
Why? Because when you promise cookies in exchange for miracles in your day-job, you deliver. So when my colleague gave me a miracle that kept a critical project on track, my second response (after “OMG THANK YOUUUU!!!!!” obviously) was, “so what kind of cookies do you want?” And after deciding upon oatmeal peanut butter chocolate chip, he asked, “so are you going to name these after me on your blog?” Uh, duh. So PSA, if you want a recipe named after you, you just have to make some miracles for me.
Sidenote: no, I don’t suck at my job. Raise your hand if you’ve ever begged a colleague for a miracle because someone else changed something else and forgot to tell you. If your hand isn’t up, you’re probably the one that changed the thing and forgot to tell someone who has their hand up 😉
Just saying, this is the kind of bribery I can get behind. (I really hope my boss does not read this and fire me. Actually, I hope my boss reads this and rewards me for being so resourceful.)
Also, there’s peanut butter AND oats in this recipe, and in my mind that makes these cookies a health food.
- 2 C All purpose flour
- 1 1/2 C Rolled Oats (not instant)
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 C Light brown sugar
- 1 C Butter, room temperature
- 1 C Peanut butter, room temperature
- 2 Eggs, room temperature
- 1 tsp Vanilla extract
- 12 oz semi-sweet chocolate chips
- Mise en place, and read this recipe all the way through.
- Whisk together the flour, oats, baking soda, and salt until completely combined, and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl/hand beater set up), cream together the butter, peanut butter, and light brown sugar until light and fluffy, about 3 minutes.
- Add in the eggs one at a time, beating until fully combined after each addition.
- Add the vanilla and mix to combine.
- Add the flour in 3 additions, with the mixer on low until the butter mixture takes in some of the flour, to avoid a big mess.
- Add the chocolate chips and mix briefly to distribute. If the chocolate chips are not evenly distributed, give the bowl a few turns with a spatula before scooping.
- Use a 1.5 inch disher (cookie scoop) to transfer to a parchment or silpat lined cookie sheet - 9 to a sheet seems to work best. Bake at 350 for 12-15 minutes. The cookies should have just begun to set around the edges.
- Remove from oven and let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool.
If you don't want to bake off all of the cookies at once, use a disher to scoop out all of the dough onto a parchment or silpat lined cookie sheet. Freeze until solid, about 3 hours, then transfer to ziplock bags for longer-term storage. The dough should be viable for up to 2 months.
the tools I used are linked below: