Jose's Oatmeal Peanut Butter Chocolate Chip Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 60 cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 2 large eggs
- 1 cup granulated sugar
- 3/4 cup peanut butter
- 1 cup firmly packed light brown sugar
- 1 1/2 cups old-fashioned rolled oats
- 2 sticks (1 cup) unsalted butter, softened
- Carbohydrate 18 g(6%)
- Cholesterol 14 mg(5%)
- Fat 8 g(12%)
- Fiber 1 g(4%)
- Protein 2 g(4%)
- Saturated Fat 4 g(20%)
- Sodium 71 mg(3%)
- Calories 144
Preparation In a food processor pulse 1 cup oats until ground fine. In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda, and salt. In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week. Preheat oven to 325°F. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly. Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.
Preparation In a food processor pulse 1 cup oats until ground fine. In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda, and salt. In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week. Preheat oven to 325°F. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly. Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.
