Oatrageous Chocolate Chip Cookies

This may be our new peanut butter cookie – I made half the recipe with chocolate chips and half without for my husband.  I liked them either way. 

I had mini chocolate chips on hand and used them – that spreads them more throughout the cookie.  Don’t be heavy-handed with the flour or oats, they will be too crumbly.  They keep well in the freezer either portioned and unbaked, or baked.   Bake the frozen dough a couple of minutes longer without defrosting first.   

These are quick and easy, and I think everyone will like them.              

Oatrageous Chocolate Chip Cookies             

     1/2    Cup  Butter -- softened

     1/2    Cup  Creamy Peanut Butter  (5 ounces)

     1/2    Cup  Sugar -- 3 1/2 ounces

     1/3    Cup  Packed Brown Sugar -- (2 1/2 ounces)

  1           Large  Egg

     1/2    Teaspoon  Vanilla Extract

  1           Cup  Flour, All-purpose -- 4 1/2 ounces

     1/2    Cup  Quick Cooking Oatmeal – 1 ½ ounces

  1           Teaspoon  Baking Soda

     1/4    Teaspoon  Salt

  6           Ounces  Chocolate Chips -- 1 cup

In large mixing bowl, cream butter, peanut butter and sugars; beat in egg and vanilla.

Combine flour, oats, baking soda and salt.  Add to the creamed mixture and mix well.  Stir in chips.

Drop by rounded teaspoonful’s (I used a size 60 scoop) onto ungreased or parchment lined baking sheet.

Bake at 350° for 10-12 minutes or until lightly browned.

Yields 3 Dozen with a size 60 scoop

2013 Cost:  $3.06 or 9¢ per cookie.

  "Taste of Home Recipe Card Collection 2002"

Per Serving: 101 Calories; 6g Fat (51.0% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 96mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.