Peanut Butter Oatmeal Chocolate Chunk Cookies—Secret Recipe Club

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. 

This month the blog I had was Carol’s blog, No Reason Needed.   Carol and her family live in Ontario, Canada.  She has a fun "about me" section on her blog.  Sounds like a really fun lady.  Check it out.

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!