When I wrote the title of this blog post I meant every word! Over the past year I’ve tried dozens of chocolate chip cookie recipes (Doug and I’s favorite dessert) and this one tops the list by far. With a few tweaks of my own, I’ve perfected the recipe and we crave it all the time. Anyone who tries them wants to eat 5+ cookies! I also picked up a few new baking supplies from Amazon Prime that I’ve been loving so I thought I’d mention them. These non-slip silicon pot holders are great for handling hot plates, opening jars, and you can just toss them in the dishwasher or wash them by hand for easy clean up! I also got this set of BPA free spatulas (so affordable!) and I love that you get a few different colors and that they are heat resistant. I initially picked up this milk pitcher as a way to froth or steam milk for lattes in our new French press, but for this recipe I used it as a measuring cup. Now onto the recipe because you HAVE to make these at home. You won’t regret it!:)
- 1 cup softened butter
- 3/4 cup + 3 tbsp white sugar
- 1/2 cup + 2 tbsp packed brown sugar
- 1 cup peanut butter (sometimes we use crunchy, sometimes we use smooth- both are good in this recipe!)
- 1 tsp vanilla extract
- 2 eggs
- 1-3/4 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 3/4 rolled oats (I use Quaker Oats quick 1 minute oats)
- 1-3/4 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- Cream together butter, white sugar, and brown sugar.
- Stir in the peanut butter, vanilla, and egg.
- Combine the flour, baking soda, and salt and stir into the batter.
- Mix in the oats and chocolate chips
- Drop tablespoonfuls onto lightly greased cookie sheets.
- Bake for 12 minutes or until the edges start to brown. Cool on cookie sheets for 5 minutes before transferring to a plate or wire racks to cool completely.
*A big thank you to X-Chef for sponsoring today’s post!