Happy Sunday, my friends! It’s been a fun (and busy) weekend filled with friends, family time, and these cookies.
I promised Joe on Friday that I would bake cookies this weekend. Of course, if you know me at all, it’s not like he really had to twist my arm. And it’s the perfect kind of day to bake – super chilly, rainy, cloudy, damp, all-around ugly – so I got to work in the kitchen.
I sent the boys to the Albertville Outlet Mall, which is about 15 minutes from our house, while I started the recipe. Joe has been in DIRE NEED of some new tennis shoes. That said, neither of the boys are big fans of shopping, so we’ll see what they come home with. i think their goal was to get in and out of the mall in record time. 😉
Back to these cookies … this is an old recipe I’ve had in my arsenal for probably 20 years. It originally came from Midwest Living magazine and it was so fabulous, I’ve kept it around.
I mean, can you blame me? Oatmeal … cocoa … peanut butter … and lots and lots of chocolate chips. What’s not to love about all those flavors? And did I mention all the glorious butter too? These are not low-calorie cookies, my friends, but life’s too short not to enjoy the really good stuff in moderation, right?
After I finish baking these bad boys, I’m headed downstairs to my LuLaRoom to start taking photos of some new LuLaRoe inventory I got in over the weekend. I have an online sale going on tonight in my Facebook group – join here if you are interested in checking it out!
After that, I have a little bit of laundry to finish up before it will be time to make supper. Sheesh – why do Sundays always go too fast?
Ah well, I think I’ll have another cookie and ponder that some other day.
Triple The Flavor Chocolate Chip Cookies
- 3 cups unbleached or all-purpose flour
- 2 cups rolled oats
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups butter, softened
- 1 cup peanut butter
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed brown sugar
- 3 eggs
- 2 teaspoons vanilla
- 3 cups semisweet chocolate pieces
Preheat oven to 350 degrees F.
Line your cookie sheets with parchment paper.
In a large bowl stir together flour, oats, unsweetened cocoa powder, baking soda, and salt; set aside
In a very large bowl beat butter and peanut butter with an electric mixer on medium speed until smooth.
Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally.
Beat in eggs and vanilla.
Beat in as much of the flour mixture as you can with the mixer.
Using a wooden spoon, stir in any remaining flour mixture.
Stir in semisweet chocolate pieces.
Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheets.
Bake in a 350 degree F oven for 12 to 14 minutes or until edges are lightly browned and set.
Cool on cookie sheet for 1 minute.
Transfer to wire racks to cool.
I used creamy peanut butter but you can could definitely try chunky instead for a little more crunch.
I think this would be yummy with a mix of semisweet chocolate chips and peanut butter chips, too, if you are as obsessed with peanut butter as I am.
To store dough, place in an airtight container; cover and chill up to 4 days.
Recipe source: Midwest Living