Peanut Butter Oatmeal Chocolate Chip Cookies




  1. In medium bowl mix baking soda, flour and salt. Set aside.
  2. In stand mixer on medium speed. cream together peanut butter and butter until smooth. Add honey, egg and vanilla extract and mix until incorporated on low. Slowly add flour mixture and mix just until incorporated. Stir in rolled oats and chocolate chips.
  3. Refrigerate for 1-2 hours.
  4. Drop by rounded tablespoons on to parchment covered cookie sheet. Bake at 350 degrees for 9-11 minutes or until lightly browned on the edges. Allow to cool 5 minutes before removing to cookie cooling racks.


These are soft cookie so you need to be gentle when removing from the cookie sheets.
I use Ghirardelli premium bittersweet chocolate baking chips


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