Source: The Novice Chef
Yield: 2 dozen cookies
ingredients:
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 stick unsalted butter, softened
1/2 creamy natural peanut butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup old fashioned oats
1 cup semisweet chocolate bar, chopped coarsely
1 teaspoon baking soda
1 teaspoon salt
1 stick unsalted butter, softened
1/2 creamy natural peanut butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup old fashioned oats
1 cup semisweet chocolate bar, chopped coarsely
directions:
Preheat oven to 350 degrees. Line baking sheet with parchment paper or silpat.
Whisk together flour, baking soda and salt in a small bowl and set aside.
Cream together butter, peanut butter, granulated sugar, brown sugar and vanilla extract on medium speed for about 3 minutes. Add the egg and beat to combine. Reduce the speed to low and gradually add in the flour and mix until combined. Stir in the oats and the chocolate chunks.
Refrigerate the dough overnight or up to 24 hours. Allow dough to sit at room temperature for 30 minutes prior to baking.
Scoop the dough with a medium cookie scoop (about two tablespoons) onto lined baking sheet about two inches apart. Bake for 10 minutes until golden brown. Let cool for a few minutes on baking sheet then move to a wire rack. Serve immediately or store in an airtight container.
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