If it wasn’t for Snowtober, I wouldn’t have these cookies for you.
You see, I had my plans all mapped out for Saturday. Get up, go to Zumba. Go home, take a nap. Get ready, get the pug in costume and take him to our favorite bar for a Halloween doggy costume contest. He was bound to win, he had the best costume yet for him. Plus who doesn’t love a pug in costume?
But no, it had to go and snow in October. OCTOBER!!!
So instead my plans were get up, go to Zumba, go home, bake these cookies, lounge around, drink beer, make oven fried chicken and biscuits and watch South Park. Okay so not such a bad day after all.
We still put the pug in his costume though. Photos needed to be taken for next years homemade pug calendar (yes, I am that person).
I bring you The Notorious P.U.G.
The cookies are a slight path away from your typical peanut butter ones. I thought the oats would be a nice flavor enhancer, but didn’t add so much to take over. One note, it is a crumbly dough, so I highly recommend using a cookie scoop if you have it. If not a small ice cream scoop will work fine as well. Also these do not spread, so if you are looking for a cookie that is pretty to present this is the one to do it. Even after cooling they remained puffed up and chewy.
2 cups all purpose flour
1/2 cup old fashion oats (quick cooking are fine too)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1/2 cup white sugar
1 cup brown sugar
3/4 cup smooth peanut butter (feel free to substitute chunky)
2 extra large eggs, room temperature
1 teaspoon vanilla extract
1 bag semi-sweet chocolate chips
Pre-heat your oven to 350 degree F.
In a small saucepan over medium heat melt your butter and let it melt until golden brown. Let cool.
In a medium bowl mix together the flour, oats, baking soda and salt. Set aside.
Using your stand or hand mixer, mix together your sugars and butter until well combined. Add the peanut butter and mix, then add the eggs one at a time until mixed well. Finally add the vanilla extract.
Add the dry ingredients in three parts, mixing after each addition. Careful not to over beat as it will make the cookies tough.
Finally add the chocolate chips and mix with a wooden spoon if necessary.
Drop on a parchment or silicone line cookie sheet in rounded spoonfuls about 1inch in diameter.
Bake 10-12 minutes until golden brown. Remove to a cooling rack. Makes about 3 – 3 1/2 dozen.