Bready or Not: Chocolate Chip Peanut Butter Cookies

You cannot get a more classic American pairing than chocolate and peanut butter. These Chocolate Chip Peanut Butter Cookies are a dose of delicious nostalgia.

These cookies contain some rolled oats, but I wouldn’t term them oatmeal cookies. They don’t have that much density. Rather, these cookies are light and chewy.

The dough doesn’t need any chill time in the fridge. Mix it and bake it right away.

PrintBready or Not: Chocolate Chip Peanut Butter CookiesThis is a classic cookie recipe, simple and delicious.Course Dessert, SnackCuisine AmericanKeyword chocolate, cookies, oats, peanut butterServings 46 cookiesAuthor Beth CatoEquipmentteaspoon scoop or spoonbaking sheetparchment paperIngredients1/2 cup unsalted butter (1 stick) room temperature1/2 cup white sugar1/3 cup brown sugar packed1/2 cup peanut butter chunky or creamy1 large egg room temperature1 teaspoon vanilla extract1 cup all-purpose flour1/2 cup old-fashioned oats also called rolled oats1 teaspoon baking soda1/4 teaspoon salt1 cup semisweet chocolate chipsInstructionsPreheat oven at 350-degrees. Line a baking sheet with parchment paper.In a large bowl, cream together the butter and sugars. Add the peanut butter, egg, and vanilla.In another bowl, stir together the flour, oats, baking soda, and salt. Gradually combine the contents of both bowls. Fold in the chocolate chips.Use a teaspoon scoop or spoon to place rounded balls of dough spaced-out on the cookie sheet. Flatten them slightly. Bake for 10 to 12 minutes, until set and golden. Cool on cookie sheet for 10 minutes before transitioning cookies to rack. Store cookies in a sealed container at room temperature.OM NOM NOM!