Peanut Butter Chip Cookie
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch
YIELD: about 5 dozen.
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
Ingredients
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1 cup butter, softened
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1/2 cup peanut butter
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1 cup sugar
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1 cup packed brown sugar
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2 eggs
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1 tablespoon maple syrup
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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3/4 cup quick-cooking oats
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1-1/2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 package (10 ounces) peanut butter chips
Directions
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1.
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.
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2.
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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