A while ago I posted a link to a cookie recipe that we quite liked; however, I didn’t post the actual recipe. I’ve learned over the years that sometimes internet links disappear, and I want to be able to make these again, so I figured it was time for a new post. Besides, I made a couple of variations, so now it’s “my” recipe. I gave it this name because this is the cookie to make if you can’t decide between chocolate chip, peanut butter, or oatmeal cookies.
This time around I also conducted an experiment, making one batch with butter (on the left) and one with margarine (on the right). I couldn’t see or taste a difference, although Wayne thought the ones with butter were a bit more grainy. Most of the time we prefer making cookies with margarine – they seem to be a bit more puffy and chewy – and it was nice to learn that we can do that for this recipe as well.
- 1/2 cup butter or margarine
- 1/3 cup peanut butter
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup rolled oats
- 3/4 cup chocolate chips
- 1/3 cup peanut butter chips
- Place butter or margarine and peanut butter in a microwave safe bowl and cook at low power for a minute or two to melt, then stir until combined.
- Stir in white sugar, brown sugar, egg, egg yolk and vanilla. (Make sure it's cooled down a bit before adding the egg, which is why adding the sugar first is a good idea.)
- Combine flour, salt and baking powder and add to mixture.
- Carefully stir in oats, chocolate chips, and peanut butter chips.
- Chill for an hour or two, if desired. (Not really necessary if you use margarine instead of butter.)
- Place by spoonfuls on a greased cookie sheet (or use a silicone mat, which is my preference), and bake at 350 degrees for 10-12 minutes.