1 cup (2 sticks) unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup packed light brown sugar
¾ cup granulated white sugar
2 large eggs
½ cup quick cooking oats (I like to use Old Fashioned Oats - but I love oatmeal cookies!) I also usually add more like 1 cup of oats
One 12-ounce package chocolate chips (I ALWAYS use semi-sweet)
Instructions
Preheat the oven to 350 degrees. I bake my cookies on stoneware, but if you don't spray your cookie sheet with cooking spray or line with parchment paper.
Mix dry ingredients (flour, baking soda and salt) together in a bowl. Set aside.
Mix the butter, peanut butter and sugars with an electric mixer until fluffy. Add the eggs one at a time until they are incorporated. Add the dry ingredients.
Stir in the oats and the chocolate chips by hand.
Drop the cookies in rounded tablespoonfuls onto the cookie sheet or stoneware. Bake 10 to 15 minutes, or until cookies are set and cooked through to the middle. I usually have to do 13-14 minutes, but check at 10 minutes and continue to bake for 1 minute intervals until they are light golden brown. The key to soft cookies is to underbake them by about a minute.
You can also scoop uncooked dough out in balls, place on a cookie sheet or plate, freeze for 1-2 hours until solid, and then store in a freezer safe container. Then when you want fresh baked cookies, pull out as many dough balls as you want and bake as directed above. You may have to add 1-2 minutes because they are frozen but my cooking time is usually exactly the same.
Recipe by The Frugal Homemaker at https://thefrugalhomemaker.com/2012/10/27/peanut-butter-chocolate-chip-oatmeal-cookies-day-27-of-31-days-of-pinterest-pinned-to-done/