I'm not one to swear off cookies and ice cream as part of a New Year's resolution. Cookies are always welcome in our house; we just try to eat them in moderation. I tried a new recipe over the weekend, and they did not disappoint. These are a hearty cookie with both oats and peanut butter, and they're perfectly soft and chewy. I really liked that this recipe only makes about 18 cookies, because moderation and such. I will definitely be making these again!
Browned Butter Peanut Butter Oatmeal Chocolate Chip Cookies
10 Tbsp salted butter
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup old fashioned rolled oats
1 cup packed light brown sugar
1/4 cup sugar
1/2 cup creamy peanut butter
1 tsp vanilla extract
1 1/2 cups chocolate chips (I used a mixture of semi-sweet and dark chocolate)
Brown butter in a small saucepan over medium heat. Remove from heat and pour and scrape browned butter and bits into the bowl of an electric stand mixer and allow to rest 30-35 minutes until cool. (If you've never browned butter before, here's a helpful tutorial.)
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Stir in oats. Set mixture aside.
Add both sugars to the cooled butter in the bowl of the electric stand mixer, and, using a paddle attachment, whip mixture on medium speed 3-4 minutes, frequently scraping down sides of bowl. Blend in peanut butter. Add in egg and vanilla and mix until blended. Slowly add in dry ingredients and mix just until combined. Stir in chocolate chips. Scoop dough out and shape into balls, about 3 Tbsp each. Transfer to a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, rotating pans halfway through. Allow to cool several minutes on baking sheet before transferring to parchment paper-lined countertop to finish cooling. Store in an airtight container. Makes about 18 cookies.
source: cooking classy