P-butter, Chip, Oatmeal Dozen Recipe
Make P-butter, Chip, Oatmeal Dozen Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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P-Butter, chip, Oatmeal
Method
P-Butter, chip, Oatmeal
- 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
- 3
In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and creamy.
- 4
Beat in the egg and vanilla extract until well combined.
- 5
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- 6
Stir in the rolled oats until evenly distributed through the dough.
- 7
Fold in the chocolate chips until evenly dispersed.
- 8
Scoop dough portions (about 1.5 tablespoons) and place them on the prepared sheets, about 2 inches apart.
- 9
Bake for 9-11 minutes, until the edges are lightly golden and centers look set.
- 10
Cool cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
- 11
Repeat with remaining dough, reusing the same baking sheets as needed.
- 12
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
