A couple of days ago, I said I’d be trying cookies made from chocolate peanut butter. They are cooling on the rack as I speak. I believe the technical term is YUM! The texture is sort of fudgy-brownie when they’re still warm, and slightly crisp when cool. The taste is like what a peanut butter cup would be if it were made with really really good chocolate. They’re wonderful with either tea or milk. This one’s a definite keeper.
CHOCOLATE PEANUT BUTTER OATMEAL COOKIES
- 2 cups (1 16 oz. jar) natural peanut butter with chocolate (The kind with peanuts, salt, chocolate, cane sugar, and nothing else.)
- 3 eggs
- 1 1/2 cups dark brown sugar, firmly packed (You know the drill, right?)
- 2 cups oatmeal
Heat oven to 350o F.
Blend all ingredients together. Put in the refrigerator and chill until it is no longer sticky. (Overnight is good.) Scoop up teaspoonsful and put on a cookie sheet. (I line mine with non-stick foil – wonderful stuff!) Flatten in the traditional peanut-butter cookie pattern with a fork dipped in granulated sugar.
Bake for 10-12 minutes, or until firm enough that they don’t crumble when you take them off the cookie sheet and put them on the cooling rack.
Enjoy!
Prep time: 5 minutes
Chilling time: at least 4 hours
Yield: 4 1/2 dozen cookies