Monday, July 22, 2013

White Chocolate Peanut Butter Oatmeal Delights

Every so often I get this strong craving for cookies and I have to resist the temptation to give in, especially because cookies are incredibly easy to make and never take too long to bake.  It's just that I've been doing so well lately, with eating healthy and when I bake things, it's incredibly difficult not to give in.......Sadly, I ended up having one, but it was definitely worth it, and in the grand scheme of things isn't the end of the world. 

This particular batch of cookies was made for our road trip, up to the mountains of North Carolina the other weekend.  Somehow though, some of the cookies disappeared before we even left the house, Jeff, *cough, cough*.  Apparently it couldn't be helped though, because these cookies turn out soft and chewy and are the perfect combination of peanut butter and chocolate.     

White Chocolate Peanut Butter Oatmeal Cookies
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1 ½ cups all-purpose flour
1 cup old fashioned rolled oats
½ tsp. baking soda
¼ tsp. salt
8 TBSP. butter, melted and cooled
6 TBSP. creamy peanut butter, melted and cooled
1 cup brown sugar
½ cup granulated sugar
1 egg + 1 egg yolk, room temperature
2 tsp. vanilla extract
¾ cup white chocolate chips
½ cup peanut butter morsels

Preheat oven to 325 degrees and line a baking pan with parchment paper or a silicone baking mat; set aside.

In a microwave safe dish, combine the peanut butter and butter, then melt together in 30 second intervals until well combined and smooth in texture.  Set aside to cool completely.

In a medium bowl, combine the flour, oats, baking soda, and salt. 

In the bowl of a stand mixer, fitted with the whisk attachment, and set to a medium speed, combine the peanut butter/butter mixture, with the sugars, and then beat until well blended.  Next, add in the egg, egg yolk, and vanilla and beat on a low speed until just blended.  With the mixer kept to a low speed, slowly add in the flour mixture until a dough has formed.  The dough may appear crumbly, but it will eventually come together (If necessary, knead with hands, and add a little milk).  Fold in the white chocolate and peanut butter chips.

Once the dough is ready, shape it into golf ball size pieces and place onto the prepared baking pans about 2 inches apart.  Bake for 10-12 minutes or until the centers appear soft and puffy and the edges are slightly brown.  Remove the pan from the oven and allow to cool on a wire rack for 3-5 minutes, then remove from pan and allow to cool completely on the wire rack.

Enjoy with a tall glass of milk!

Source: How Sweet It Is


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