Happy National Chocolate Chip Cookie Day! To celebrate, here’s a blast from the past — Outrageous Chocolate Chip Peanut Butter Cookies. It’s an old recipe from allrecipes.com with an interesting balance of ingredients. The peanut butter flavor isn’t very strong, but it’s certainly detectable. As for the oats, there are just enough of them to give the cookies some bumpiness. The end results is a chewy, fairly soft, not-too-thick, lumpy, chocolate chip cookie.
Having pulled this cookie out of the vault, I want to keep it on the forefront and try making it with some different nut butters. I think almond butter would be good, or maybe even cashew butter. And one of these days I’m going to buy a jar of Sun Butter. I’ve never tried it, but I think a Sun Butter Chocolate Chip Cookie would be pretty good
Outrageous Chocolate Chip Peanut Butter Cookies
1/2 cup granulated sugar (100 grams)
1/3 cup packed brown sugar (65 grams)
4 oz (1 stick) unsalted butter (114 grams)
1/2 cup peanut butter (130 grams)
1/2 teaspoon vanilla extract
1 cup all-purpose flour (125 grams)
1 teaspoon baking soda
1/2 teaspoon salt (use 1/4 if using salted butter)
1 cup semisweet chocolate chips
1/2 cup rolled oats (or quick oats)
Preheat oven to 350 degrees F. Cream both sugars and butter. Beat in peanut butter, vanilla and egg.
Stir together flour, baking soda and salt. Add to batter and stir until incorporated. Stir in oats and chips.
Drop by tablespoons onto parchment lined cookie sheets. Bake 10 to 12 minutes.
Let sit on cookie sheet for about 3 minutes, then transfer to a wire rack to finish cooling.
Makes about 18 cookies