Makes about 50 large cookies
Ingredients
1 cup butter, slightly softened (2 sticks)2/3 cup peanut butter (chunky or creamy that's up to you)
1 1/2 cup light/dark brown sugar, packed
1 cup white sugar
4 teaspoons vanilla extract
2 large eggs + 2 egg yolks (save the whites for an omelette perhaps?)
2 1/2 cups flour (make sure to level off top of measuring cup with a knife so you don't put too much)
1 teaspoons baking soda
1/2 teaspoon salt
2 cups old fashioned oats
2 cups semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees F.2. In a big bowl cream the butter, peanut butter, sugar, and brown sugar with a mixer on medium-high speed until it is smooth and fluffy (about 3 minutes) .
3. Mix in the eggs and vanilla.
4. In a separate bowl whisk together the flour, baking soda, salt, oats, and chocolate chips.
5. Carefully mix the flour mixture into the wet dough mixture until just combined. ( I like to put half the cookie dough into the freezer to bake another day for a fresh batch anytime!)
6. Scoop big ping pong ball sized dough onto the baking sheet about 2 inches apart. Creating bigger cookies allows cookies to have crispier edges and soft interiors. Everything a cookie should be!
7. Bake for 12 minutes for a gooey plop on ice cream cookie, 13-15 for a chewy soft cookie *suggested, or 16-17 for a crisper cookie.
8. Eat while hot with a cold glass of milk or vanilla ice cream! Warning: Impossible to eat just one.
