Oatmeal Peanut Butter Cookies
**Makes 24 cookies (2 tablespoon scoop)
**Preheat oven 350*F.
Ingredients:
*1/2 cup Butter, room temperature
*1/2 cup Extra Light Olive Oil
*1 cup Brown Sugar
*1/2 cup Granulated Sugar
*1 cup Powdered Peanut Butter
*2 Eggs, room temperature
*3/4 cup White Wheat Pastry Flour
*1/2 cup All-purpose Flour
*1 teaspoon Baking Powder
*1 teaspoon Baking Powder
*1 teaspoon Kosher Salt
*1 cup Old Fashion Oats
*1 cup Quick Oats
*Ghirardelli Bittersweet Chocolate Chips, to taste
Directions:
In a stand mixer on medium-low or I like to stir by hand, cream together the butter, olive oil, brown sugar and sugar. Stir in peanut butter and then add eggs mixing in one at time until incorporated.
Sift together in a bowl the wheat flour, flour, baking powder, baking soda and salt. (I usually like sea salt over kosher salt but for this recipe I would stick to kosher salt)
Add flour in thirds into the creamed mixture just until flour is completely incorporated.
Stir in oats and chocolate chips. Note: I add the chocolate chips just to the tops of some of the cookies and left the others plain. I like to scoop all the dough onto a Silpat lined baking sheet. Makes 24 (2 tablespoons scoops).
Refrigerate the cookie dough at least 30 minutes before baking.
Bake cookies for 12 to 14 minutes. Allow cookies to cool on baking sheet for 30 minutes before removing from baking sheet.
These are a soft and chewy cookie.
Enjoy!
Lindy
