You truly haven’t lived until you try these cookies, but I’ll warn you that they will disappear not long after they come out of the oven.
My husband Isaac has graciously shared his recipe for his peanut butter-oatmeal-chocolate chip-butterscotch chip cookies.
Stick the following items in your mixer bowl: 1/2 cup butter, 1/2 cup white sugar, and 1/3 cup packed brown sugar. Cream the sugar and butter until there are no lumps and it starts to create ridges on the sides of the bowl.
Add a generous 1/2 cup (we use closer to 3/4 cup) of peanut butter to your mixture. After mixing in the peanut butter until well combined, add 1/2 teaspoon vanilla extract. Add 1 egg. Mix the vanilla and egg until well combined.
In a sifter (that’s right folks. If you don’t sift your flour…you are missing out on one of the best baking tips ever) place the following: 1 cup all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt. Sift all three items together into a small bowl. The sifter not only takes out any lumps, but it also mixes those three dry ingredients together. Add that sifted mixture to your large bowl/mixer.
Be sure to scrape the bowl during this whole process, but it is especially important after adding the flour mixture.
Add 1/2 cup quick oats and mix well. Next, add 1/2 cup of butterscotch chips and 1/2 cup of semisweet chocolate chips.
The cookie mix in now ready to be put on a cookie sheet. Drop the cookie mixture by the tablespoon about 2-3 inches apart (for best results).
Pop that cookie sheet in the oven at 350 for 10-12 minutes. The picture above is what they look like after 10 minutes. It will seem like your cookies aren’t done, but don’t let them stay in the oven longer than 12 minutes or they will dry out/burn.
Let your cookies sit on the cookie sheet for 5 minutes to firm up before placing them on a cooling rack. They will crumble if you don’t let them cool!
Perfect with a glass of milk.
1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2-3/4 cup peanut butter
1/2 teaspoon vanilla extract
1 egg 1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
Preheat oven to 350 degrees F
1. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth.
2. Stir in the peanut butter, vanilla and egg until well blended.
3. Combine the flour, baking soda and salt; stir into the batter just until moistened.
4. Mix in the oats and chocolate chips until evenly distributed.
5. Drop (by using a tablespoon) on to lightly greased cookie sheets.
6. Bake for 10-12 minutes in the preheated oven, until the edges start to brown.
7. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
**The original version of this recipe is from allrecipes.com, but we made a few distinct changes…thus making our version the best 🙂