World's Best Cookie Recipe

That's right... world's best!
If you haven't visited Brown Eyed Baker, it's one of my very favorite tried-and-true baking blogs. This girl is ambitious (check out her "My 100" list of goodies to be baked), inspirational, and a darn good baker!

So naturally I clicked over to Brown Eyed Baker when I had quite the little baking conundrum last week. I was trying to figure out what goodie to bring to our weekly gathering of dinner friends, which is lovingly referred to as Family Dinner Monday, and I knew she would have some great options.

It didn't take long to search through her amazing recipe archives before I found the glorious Peanut Butter Oatmeal Chocolate Chip Cookie recipe. Holy sugar, this one's definitely a keeper!



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Thy were SO easy to whip up and made a little over a baker's dozen. I wish you could have seen how quickly they were gobbled up... as soon as I set the piled high cookie plate down on the table, everyone was licking gooey melted chocolate off their fingers!

The perfect cookie, fo' sho'...

Browned edges, chewy middles, creamy peanut butter, and melty chocolate chips.
Whether you are trying to find a recipe to bring to your next barbecue or cookie swap, this one is for you! Every single time I make it I have dozens of people begging for the recipe... it's that yummy!

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{ Peanut Butter-Oatmeal Chocolate Chip Cookies }

via: Brown Eyed Baker

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Makes about 16 cookies

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

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1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden (don't ever bake - that's the trick!). Cool for 5 minutes on the baking sheet and move to wire racks to cool completely. After cooled, store in an airtight container at room temperature.

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.:: Thanks for the inspiration, Brown Eyed Baker! ::.

Bon Appetit!

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