Peanut Butter-Chocolate Chip-Oatmeal Cookies

I was having a craving for peanut butter cookies the other day and in searching for a new recipe to try I came across these. I had just said to my friend Renee that I also kind of wanted oatmeal cookies with chocolate chips (she thought it should be raisins) and all the sudden I was staring at this recipe!

Fabulous. Just Fabulous. Satisfying all my cookie cravings at once.

I doubled the recipe and have a bunch of dough in the freezer. Well, I doubled everything but the chocolate chips. (Sorry my sister Leah).

So I halved the chocolate chips, I omitted the peanuts (because I didn't have any) and used chunky peanut butter instead. (1 cup instead of 3/4 cup). The changes are made in the recipe pasted below.

Peanut Butter-Chocolate Chip-Oatmeal Cookies

Makes about 30 cookies
Ingredients

* 1 cup (1/2 lb.) unsalted butter, at room temperature
* 1 cup granulated sugar
* 1 cup firmly packed light brown sugar
* 1 cup chunky peanut butter
* 2 large eggs
* 1 teaspoon vanilla
* 2 cups all-purpose flour
* 1/4 cup unsweetened cocoa powder
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup chocolate chips (6 oz.)
* 1 1/2 cups quick-cooking rolled oats

Preparation

1. In a bowl, with an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

2. In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and oats.

3. Drop dough in rounded 2-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets. With a lightly floured fork, flatten slightly into 2 1/2-inch rounds about 1/2 inch thick.

4. Bake in a 350° oven until cookies are golden and tops feel set when lightly pressed, 12 to 14 minutes (they will feel underdone but will firm up as they cool); if baking more than one pan at a time, switch pan positions halfway through baking.

5. Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.