Say that five times fast.
Lately I've been craving hearty, wholesome foods. Maybe my body is trying to detox itself of all the junk I ate in college. Or maybe I'm finally developing a healthier palate. Whatever the reason, last night I was craving oats. Like, bite-into-an-apple mouthful of crunchy, nutty oats.
This recipe doesn't quite fit that bill, mostly because I needed to use up the assortment of baking chips I have in the cupboard. But it's still an oatmeal cookie, and sooner or later I'll get around to making the real thing.
This is such an easy recipe. All you need is one microwaveable bowl large enough for all the ingredients, and one spoon for mixing. You don't have to wait around for butter to soften, and you don't need to chill the dough.
It's basically foolproof.
But not argument-proof. I am not a fan of butterscotch in baked goods. I'll eat it, but I'd never request it. My mother, on the other hand, is obsessed. The original recipe calls for peanut butter chips in addition to the white chocolate, but lists butterscotch as an alternate.
I didn't want to "ruin" the whole batch, so I split the dough in half after mixing in the white chocolate chips, adding ¼ cup of peanut butter chips to one half and ¼ of butterscotch to the other. Mom's happy, so I'm happy. And we each have our own set of cookies that we don't have to worry about the other sneaking samples from.
These are perfectly chewy and delicious. The flavor is A+ and the texture isn't quite that of an oatmeal cookie, but certainly nothing to frown upon. If I were to make these again (I will be!), I'd cut back a bit on the white chocolate chips. They're definitely yummy, but I'd like to enjoy a bit more of the cookie flavor without the white chocolate overpowering it.
Yep, these are definitely a favorite. Print the recipe and go make some for yourself!
½ cup unsalted butter
⅓ cup creamy peanut butter
1 cup packed light brown sugar
½ cup granulated sugar
1 egg + 1 yolk
2 teaspoons vanilla extract
1¼ cup all-purpose flour
1 cup old fashioned oats
½ teaspoon baking soda
¾ cup white chocolate chips
½ cup chips of choice (peanut butter, butterscotch, semisweet chocolate, toffee, nuts, etc.)
1. Preheat oven to 325°F. Add butter and peanut butter to a medium bowl and microwave in 30-second intervals until just melted, stirring in-between. Stir in both sugars until combined at let sit until the mixture cools to room temperature.
2. Add in eggs and vanilla extract. Stir in remaining dry ingredients except chocolate chip add-ins. Once well mixed, add the white chocolate chips and add-in of choice. Scoop tablespoon-sized balls onto a cookie sheet. Bake 12-14 minutes; cookies may still look a bit underdone. Let cool completely on cookie sheets before serving. Serves about 3 dozen.
Source: Averie Cooks