Peanut Butter Oatmeal White Chocolate Cookies

Cookies are somewhat of an addiction for the Joneses. Not just any cookies, either. We have become homemade cookie snobs, and chocolate chip cookie connoisseurs. I love having a full cookie jar in the kitchen so that we can have dessert at night, but it's in a small, easy-to-eat portions. I adore cakes, pies, tarts and desserts of all other varieties, but there's something so simple and easy about a fresh batch of cookies, and the ingredients are easy to keep on hand.

Around 9:00 on Saturday night, I evaluated the contents of my pantry and decided I could make any cookie I wanted to. I headed to Pinterest and decided to make one of my many pins. This one did not disappoint!! It comes from Love Veggies and Yoga - thanks for the recipe, Averie!

Peanut Butter Oatmeal White Chocolate Cookies
click here for printer-friendly version

Ingredients:
1/2 cup butter
1/3 cup peanut butter (creamy)
1 cup brown sugar
1/2 cup white sugar
1 egg + 1 egg yolk
2 tsp vanilla extract
1 and 1/14 cup all-purpose flour
1 cup old fashioned whole oats
1/2 tsp baking soda
3/4 cup white chocolate chips
1/2 cup peanut butter chips (or butterscotch, chocolate, toffee bits, etc)

Preheat oven to 325

In a medium-sized microwave safe bowl, melt the butter and peanut butter together.  Power on for 30 seconds, take out, stir.  Repeat.  Should take no more than about 90 seconds.

Add the brown and white sugar to the melted butter & peanut butter mixture and stir.  Set this is the freezer for a couple minutes. You don't want the mixture to be warm when you add the eggs or they will start to cook!

Remove from the freezer, add the vanilla extract, and stir.

Then add the flour, oats, baking soda and stir.  You should have cookie dough consistency dough and if you don’t, either add a touch more flour if it’s too wet or a touch more peanut butter if it’s too dry.
Finally, add the white chocolate chips and peanut butter chips and stir.

Line a cookie sheet with parchment paper or coat with cooking spray. Roll or spoon out golf ball sized balls onto a cookie sheet, about 2 inches apart.

Bake at 325 degrees for approximately 10-12 minutes. The cookies will look pretty raw even at 12 minutes and that’s ok. Take them out and let the sit and cool well before eating.

There, that's better. Taking pictures of cookies requires a big bite at the end :)