I bake these crispy yet chewy peanut butter cookies often. My grandchildren, both near and far, can't wait to dig into the cookie jar.—Lois Bowman, Swanton, Maryland
Peanut Butter Chip Cookie
Peanut Butter-Reduced fat/Generic
Peanut Butter Chip Cookie
Prep Time
20 min
Cook Time
15 min
Yield
about 5 dozen
Ingredients
- 1 cup butter, softened
- 1/2 cup peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 tablespoon maple syrup
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup quick-cooking oats
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 package (10 ounces) peanut butter chips
Directions
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in peanut butter chips.
- Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 15-18 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely. May be frozen for up to 6 months.
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