Ingredients: |
Ingredients: • 8 oz. flour
8 oz. oatmeal (ground into flour)
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/4 cups (2-1/2 sticks) unsalted butter, room temperature
• 10 ounces light-brown sugar
• 8 ounces granulated sugar
• 1 1/2 teaspoons teaspoons salt
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup chunky peanut butter
• 10 ounces semi-sweet chocolate, coarsely chopped
• 10 ounces mini peanut butter cups, halved
• Sea salt, for sprinkling
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Directions: |
Directions:Sift together the dry ingredients: flours, baking soda, and baking powder. Cream butter until fluffy. Beat in sugars and salt. Mix in the eggs, vanilla, and peanut butter. On low speed, add the dry ingredients, a little at a time, until incorporated. By hand, mix in the chopped chocolate and peanut butter cups. Cover the dough with plastic wrap. Chill for at least 1 to 2 hours or overnight.
SEE NOTES BELOW.
Preheat oven to 350º. Line baking sheet with parchment paper or silicone baking mats.
Using a 2-inch releasable scoop, form balls of dough and place no more than 10 on each baking sheet. Sprinkle with kosher salt. Bake in batches until cookies are spread, set in the center, and brown around the edges, 15 - 20 minutes. Keep dough refrigerated in between batches |
Personal
Notes: |
Personal
Notes: I always r freeze my dough before baking. I scoop the dough balls out onto parchment paper and put the tray into the freezer. Then, once they are frozen, I put them into a freezer bag and bake them whenever I want a treat. This recipe makes a big batch. Right from the freezer they take 15 minutes to bake
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This recipe for SALTED CHOCOLATE CHIP PEANUT BUTTER CUP COOKIES is from