Peanut Butter Oatmeal Cookies with Chocolate Chips: Cream 96 grams (1/2 cup) each dark brown and white sugar with 56 or 84 grams (4 - 6 tablespoons) of butter; when smooth, add 180 grams (about 3/4 cup) chunky natural unsalted peanut butter, 2 eggs, a generous splash of vanilla and a few drops of almond extract. Beat for 3-4 minutes.
Sprinkle over the batter 1 teaspoon baking soda, a pinch of salt and pinches of cinnamon, nutmeg and allspice, to taste. Beat again for a minute.
Add 3 cups of rolled oats, a handful of toasted pecans, chopped after toasting, and a couple handfuls of good chocolate chips.
Chill for at least 30 minutes. Heat oven to 350 F. Scoop 1 1/2 tablespoonful mounds onto a parchment-lined baking sheet; flatten slightly.
Bake 12 - 14 minutes, until lightly brown on the edges.
Cool on the pan (I set it on a rack so it doesn’t stay too hot) for a few minutes before transferring to a cooling rack. Adapted from recipe on back of Trader Joe’s rolled oats bag.
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Cheat code: Put half-sphere mounds of dough on a parchment lined cookie sheet; freeze; package the balls in parchment paper that is large enough for baking each package and then pop into a freezer bag. Mark with the temperature and time. When ready to bake, remove package, open up parchment, put on a pan and let them warm up while heating your oven. Flatten the balls a bit before baking.