I recently threw my love Alison a going away party because she’s sadly moving to Atlanta (I ultimately blame Covid). Our friend Carrie said she would bring cookies and though the party was loud and crowded I overheard several people talking about how good the cookies were. I grabbed one and yes, absolutely delicious, if a bit sweet for my taste.
I assume a bunch of people asked for the recipe because I was on an email the next day with the original attached. I was super surprised to learn that they were gluten free – I would never have guessed. I was headed to a Memorial Day party and since they made a big batch (9 cups of oats!) I got to baking. I reduced the overall sugar by a half cup and added a bit of salt to further balance that sweet. Everyone enjoyed these – the peanut butter definitely shines through. I used regular semisweet chips because I was trying to get rid of them but next time I’ll go back to my Ghirardelli 65% bittersweet chips because they beat all.
Makes at least 5 dozen
14 tbsp. unsalted butter, softened
3 c. creamy peanut butter
1 1/2 c. brown sugar
1 1/2 c. sugar
6 large eggs
1 1/2 tsp. vanilla
4 tsp. baking soda
1/4 tsp. kosher salt
9 c. old fashioned oats
2 1/2 c. chocolate chips (semisweet or bittersweet)
- Preheat oven to 350 degrees. Line baking sheets with silpat or parchment. Cream butter, peanut butter and sugars until light and creamy.
- Add eggs, one at a time, until well blended. Add vanilla, baking soda and salt and mix until combined.
- Add oats and chocolate (or stir in by hand depending on how big your stand mixer is). Drop in tablespoon amounts, spacing two inches apart from one another and edge of pan. Bake for 12 minutes or until lightly golden brown and set. Let cool until easy to transfer and let cool on wire rack. Store at room temperature or freeze.