Too dry. Flattens out too much. Doesn’t taste great.
No, no…I’m not talking about THIS recipe! I’m talking about all the recipes I tried up UNTIL I found this recipe.
I searched the world over for the perfect chocolate chip cookie recipe. I spent years trying and testing.
I’d find recipes with shortening instead of butter. While I appreciate the texture, well….I’m just a butter snob.
I would find recipes that tasted pretty good but the cookies flattened out too much during baking. “Oh, I just add a lot of flour and then it won’t do that!” I was told. Yuck. I don’t want MORE flour. I want the flavor, the texture. I want perfection!
Is that too much to ask?
Well, maybe it was. But I found the perfect recipe–at least my family and I think so. We loooooove these cookies and make them often. Too often.
And I can’t believe I haven’t put them up on the blog until now! My kids will thank me….we lost the original recipe card a long time ago, and have several not-so-great copies on scraps of paper (that always get lost) and in text messages.
But now, finally, it’s in a place of honor!
We hope you enjoy these cookies–they are one of my family’s most used recipes.
- 2 sticks of butter, softened (1 cup)
- 1 cup creamy peanut butter
- 1 cup sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups all-purpose flour
- 1 cup oats
- 2 tsp. baking soda
- 1/2 tsp. salt
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Using a mixer, cream together the butter and sugars. Scrape down the sides.
- Add eggs and vanilla and mix well to combine.
- Slowly add in the flour, oats, baking soda, and salt. Mix well to combine.
- Add in the chocolate chips and mix on low just until evenly distributed OR mix them in by hand.
- Use a cookie scoop and scoop balls of cookie dough onto a baking sheet, 2 inches apart.
- Bake for 10-12 or 18-20, depending on the size.
- Baking time depends on how large you make them. My family loves to make cookies using a large cookie scoop and those take longer (18-20). A medium scoop will take more like 10-12. You just want them to be golden brown across the top and slightly brown on the edges.
- I always use Old Fashioned Oats, but you can use Quick Oats that's what you have on hand.
- We love to use large chocolate chips, but you can use whatever kind you like best.
- If you use the large cookies scoop, a batch will make about 2 dozen. With the medium cookie scoop, about 5 dozen.
So, the perfect chocolate chip cookie recipe requires peanut butter? Kill me. Kill me now. I think peanut butter is evil. Blah!
It definitely requires peanut butter in OUR house, but you could try it without!