These are our current favorite CCC's. I decided it was time to come up with our own recipe. Age 15 made these while I dictated directions. He did good. They were good. I want some now. In our 5000ft altitude it is hard to get a cookie to be nice and high and not just deflate and spread on the pan. For some reason these worked out perfect, kept their height and gooey-chewiness. I'm not a hard cookie fan, the gooier, the better. Have they always worked this well? No, but they have worked consistently the best in that area.
Chocolate Chip Peanut Butter Oatmeal Cookies
2 cups all purpose flour
1 teas. baking soda
1/2 teas. baking powder
1/2 teas. salt
1 cup butter
2 Tbls. shortening
1 cup creamy peanut butter
2/3 cup sugar
1 cup brown sugar
2 teas. vanilla extract
2 eggs
1 cup rolled oats
1 1/2 cups semisweet chocolate chips
Preheat oven to 350°. Whisk together flour, baking soda, powder and salt. Set aside.
Mix together butter, peanut butter and shortening, sugar and brown sugar until just mixed well, no need to cream.
Add vanilla and eggs, mix. Gradually add flour mixture until just combined, stir in chips and oatmeal. I like to refrigerate the dough for at least an hour, I think it helps in keeping them puffed up.
Use a large scoop and drop onto cookie sheet. Bake about 10 minutes, until the cookies are lightly golden and have cracked. They won't look all the way done in the cracks. Cool ON THE PAN so they will continue to cook a little. This made a huge difference. This is what they looked like just out of the oven.
No comments:
Post a Comment