If cookie’s in the name twice you know these cookies are the ISH! And they are!
Initially this recipe called for peanut butter, buuuuut I’ve gone ahead and substituted peanut butter for Trader Joe’s Cookie Butter (they even have a FaceBook fan page)!
Here are the ingredients:
- 1/3 cup of unsalted butter, softened
- 1 cup of brown sugar
- 2 eggs, room temperature
- 1/2 cup creamy peanut butter Trader Joe’s Cookie Butter (awwww yeah!)
- 1 teaspoon vanilla extract
- 1 cup of flour
- 1 teaspoon baking soda
- 1/2 tsp salt
- 3 cups of old fashioned oats
- 1 cup of semi-sweet chocolate chips (I used some fancy dark chocolate with sea salt, because I’m fancy)
Step 1) Preheat your oven to 350 and line a cookie sheet with parchment paper.
Step 2) Beat butter (...say this 3 times fast) and dark brown sugar in the bowl of an electric mixer until light and fluffy. (I was surprised just how fluffy it got!)
Step 3) Add the peanut butter cookie butter and beat on lower speed until all incorporated. (Did you taste some of the cookie butter yet? You should have by now. If not, can I recommend you use your fingers as a cookie-butter-to-mouth delivery system?)
Step 4) Add the eggs, one at the time, beating until combined. Beat in the vanilla extract as well.
Step 5) On low speed, sift in the flour, baking soda and salt, mix until all incorporated.
Step 6) Add the old fashioned oats and mix it on low speed as well, until just combined. (If you have yet to taste the batter I feel sorry for you son)
Step 7) Fold in the chocolate chips. (Pssst, start licking your fingers, it’ll make the next step easier)
Step 8) Scoop the cookies onto a cookie sheet, shape the cookies and bake for 9 12 minutes. (My system goes, one ball sheet, another ball mouth. Caution, you’ll yield about half as much finished cookies)