I have four finals next week. That can only mean one thing. This weekend is going to be dedicated to studyi...err, I mean, baking. Oh come on, don't look at me like that. Study snacks are a necessity for academic achievement! Ask anyone. The best study snacks are the ones that are healthy, keep you awake, and give you long lasting energy. Kind of like this cookie? Yeah, basically.
The oats are healthy. The peanut butter gives you energy. And the chocolate chips keep you awake AND relieve your stress/depression about finals. That's like...a quadruple whammy. It doesn't get any better than that.
The last time I baked cookies with peanut butter, they came out way too soft but these cookies had the perfect consistency. Not only that, but the proportions of peanut butter, oatmeal, and chocolate chip were just right so there was no single overbearing flavor. AND, AND...it gets better...they were CHEWY and moist, and they stayed like that for days. Okay, I lied...they stayed like that for a couple of hours...yes, it only took a couple of hours to finish a whole batch. Hey, I'm under a lot of stress, don't judge me.
But yeah, back to my point. These cookies certainly own up to their name. They are the ultimate trifecta of cookie goodness and I don't think I'll ever go back to regular chocolate chip cookies ever again.
Trifecta CookiesYield: Approximately 2 dozen cookies
Ingredients:1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1/2 cup creamy natural peanut butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon vanilla extract
1/2 cup old fashioned oats
1 cup semisweet chocolate chips
Directions: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 chips.
Refrigerate the dough overnight or up to 24 hours.
Preheat oven to 350 degrees.
Roll the dough out into balls and place about two inches apart on a baking sheet.
Bake for 10 minutes until golden brown. Let cool for a few minutes on baking sheet then move to a wire rack.
Recipe from Lovin' From the Oven