Whole-wheat flour, oatmeal and peanut butter make these a healthier treat for the kids’ lunchboxes. We decided to sweeten things up a bit by putting in a whole 12 oz. bag of chocolate chips. Whether you add one or two cups of chocolate chips, you’ll find these cookies to be super yummy and sure to please youngsters and oldsters!
The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.
Oatmeal Peanut Butter Chocolate Chip Cookies
|1/2 cup (1 stick) margarine, softened
1/2 cup peanut butter
1 cup sugar
1 cup packed brown sugar
1/4 cup milk
|1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups whole wheat flour
2-1/2 cups rolled oats
1 cup semisweet chocolate chips
Blend the margarine and peanut butter in a large mixing bowl. Add the sugar and brown sugar and mix well. Add the milk, eggs and vanilla and mix until well blended. Add the salt, baking soda, flour and oats in the order listed, mixing well after each addition. Stir in the chocolate chips. Drop by tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for about 12 minutes. Cool on the cookie sheets for 1 to 2 minutes and remove to wire racks to cool completely.
Note: Lining your cookie sheets with parchment paper makes for easy cleanup and prevents cookies from sticking.
Yield: 6 to 8 servings