Chocolate Chip Peanut Butter Cookies

Chocolate chip cookies were pretty much my first serious baking venture. I've made them a good 50 times (at least). I've made tiny half batches to satisfy cravings and massive quadruple batches for bake sales.
I would frequently make them from memory, and then realize that I'd forgotten an important important ingredient. (I always forgot eggs!).

It's actually been awhile since I've made chocolate chip cookies though and I got to thinking about them while I was looking for Halloween treats.

I thought I'd whip up a batch since I've got all the supplies here and this particular recipe caught my eye.

The cookies just came of the oven and it seemed like a great opportunity to write up a blog with the house still warm and smelling like peanut butter.

Chocolate Chip Peanut Butter Cookies
1 cup of flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/2 cup of peanut butter (the recipe called for creamy, but I used chunky)
1/2 sugar
1/3 brown sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup rolled oats
1 cup of semisweet chocolate chips

Preheat the oven to 350 degrees.
Mix the flour, salt, and baking soda in a bowl.

In an electric mixer, combine peanut butter, butter, sugar, brown sugar and vanilla extract, mix on medium for about 3 minutes.
Then add the egg.
Slowly add the flour.

Add the chocolate chips and oatmeal, but use a spoon to mix in, the dough will be pretty thick and my mixer didn't want to uniformly disperse the chocolate chips.

Line 2 baking sheets with parchment paper or spray them with non-stick spray.
Spoon generous tablespoons of dough onto the sheets, about 2 inches apart.

Bake for 10 minutes or until golden brown.

Let cool, devour.