I love getting new assignments for the Secret Recipe Club each month. I can’t help it, each time I do, the first thing I do is search the assigned blog for cookies! I love trying new cookie recipes and/or being inspired by some I see and coming up with creations of my own. I actually enjoy just spending time on whichever blog I receive to secretly make something from and looking at everything they’ve posted.
After looking through Carol’s blog, I found a couple of cookie recipes I wanted to try. Today I will highlight one of those that I actually made, and will blog about the other cookie in another post soon. Both cookies I made were fantastic! Today I decided to tell you about a great tasting cookie called Peanut Butter Oatmeal Chocolate Chunk Cookies. Carol posted that she got these cookies from the Spring 2010 Kraft What’s Cooking Magazine. At the time I chose to make the cookies, I ended up only making half a batch and a few adjustments to the recipe. I have since made the cookies again with the same great results!
Here’s my half recipe version with the adjustments I made, which also include high altitude instructions or adjustments for the regular recipe.
Peanut Butter Oatmeal Chocolate Chunk Cookies, by Katrina, Baking and Boys! adapted from Carol at No Reason Needed
3/4 cup peanut butter (192 grams), I used Skippy Natural, creamy
1/4 cup unsalted butter, softened
5 tablespoons granulated sugar
1/3 cup, minus 1 tablespoon packed brown sugar
1 large egg
3/4 teaspoon vanilla extract
1/2 cup quick cooking oats
7 tablespoons whole wheat pastry flour (you could also use all purpose flour)
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup (6 ounces) dark chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Cream together the peanut butter and butter in the bowl of a mixer. Add the sugars and beat for a couple minutes. Scrape the sides of the bowl. Add the egg and vanilla and beat well.
Whisk together in a small bowl the oats, flour, salt and baking soda. Add the dry ingredients to the peanut butter mixture. Beat just to combine. Stir in the chocolate chips. Using a cookie scoop or a tablespoon, put cookie dough on the baking sheet. Bake cookies for 10-12 minutes. Cool on baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Makes about 18 cookies.
**The recipe I made have adjustments that I have found work well in our high altitude in Utah. To make the cookies more as the recipe suggested use these amounts instead---6 tablespoons granulated sugar, 1/3 cup packed brown sugar and 6 tablespoons flour.
So happy I made these! Check out Carol’s blog and all the great stories she shares as well as the yummy food!