Name: GRIT CREEK LEGENDARY COOKIES
Prep time: 10 min
Cook time: 11 min
Ingredients: 1 cup butter (2 sticks); 1 cup packed brown sugar; 1 cup white sugar; 3 eggs; 2 tsp vanilla; 1 ½ cup peanut butter; 1 cup flour; 4 cup oats (quick / old fashioned); 1 tsp salt; 2 tsp baking soda; 3 cup baking chips (dark choc, semi sweet, peanut butter)

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To be honest with you, I started making these just a week or two after our third kid was born and it was the best and worst choice I could have made. It started with the Silo Cookies from Magnolia Table Cookbook Vol 2, but I wanted to add peanut butter. So I got my mom’s Monster Cookies recipe and combined the two recipes into this legendary cookie. We had these in the house, with a gallon of milk, for the first six months of this baby’s life. Finally I told Cole we needed to slow down – so now we only have them every other weekend! The whole family loves them and we hope you do too! My mama even said they were “YUMMY!” which is a compliment reserved for truly tasty food. First, get some milk… these are best with a tall glass of milk.

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GRIT CREEK LEGENDARY COOKIES

Oats, Chips, and Peanut Butter all in one Above Average Cookie

Prep Time10

Cook Time11

Course: Dessert

Cuisine: American

Keyword: Cookies, Make Ahead

Servings: 34 cookies

Equipment

1 Mixer
1 Bowl
1 set of measuring cups
1 set measuring spoons
1 bowl scraper

Ingredients

1 cup butter 2 sticks
1 cup packed brown sugar
1 cup white sugar
3 eggs
2 tsp vanilla
1 ½ cup peanut butter
1 cup flour
4 cup oats quick / old fashioned
1 tsp salt
2 tsp baking soda
3 cup baking chips dark choc, semi sweet, peanut butter

Instructions

Preheat oven to 350°F
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy
Add eggs, vanilla and peanut butter – beat until well incorporated.
In a medium bowl stir together together the flour, oats, salt, and baking soda. Slowly add the flour mixture to the mixer with the other ingredients and beat until incorporated.
Add baking chips.
Line two baking sheets with parchment paper. Using a 2-ounce cookie scoop , scoop the dough onto your pan, placing the scoops 8 on a pan. Bake until browned, 11 minutes, +/- 30 seconds.
Let cool on the baking sheet for about 10 minutes, until set and cooled. Repeat with the remaining cookies.
Enjoy – they probably won't last longer than a couple days so don't worry about them getting old on you.

Notes

Use whatever baking chips you like, or replace some with nuts. Use smooth, homemade or crunchy peanut butter. There will be slightly different results with each variation – but that’s the fun of it. Find your favorite cookies.

You can also refrigerate these cookies between scooping and baking. I did think from the morning to after naps, so about 4 hours – everything worked out great.

INSTRUCTIONS

Here we are again. If you are proficient in the kitchen, simply skip to the end. These are straight forward, classic cookies – nothing fancy. If you want to sit down with me and have a cup of coffee, talk through the recipe. Welcome.

STIR

Stir in a bowl, probably medium size will do, the flour and oats, baking soda, salt. Set aside and mix the wet ingredients.

MIX

In your mixer with the paddle or cookie blade, put in the sugars and butter – mix! I like to do it until it is fluffy. If you add all the wet ingredients at once, then the butter has a hard time getting smooth. Add eggs and vanilla. Then the peanut butter.
Once all the wet is mixed (sugar, butter, peanut butter, vanilla, eggs) is all together stir in the dry ingredients a little at a time. This does a couple things, one – it keeps the flour dust down. Two, it helps everything incorporate well.
This batter should be thick.
Add your three cups of chips. We use dark chocolate chip, but peanut butter, semi sweet or butterscotch would all be great ideas.

SCOOP

Put your cookies on a pan. We have tried different sizes. The standard cookie scoop is a little small for our taste. The larger 2 ounce scoop is perfect. Try multiple sizes, every family is different – isn’t that beautiful?

BAKE

Put in the oven at 350 degrees for about 11 minutes, adjusting for altitude (as needed).

COOL

Leave the cookies on the pan for about 8 minutes or longer, move to a cooling rack or paper towel on the counter top. If you stack them too soon they will weld together and be a large stacked cookie – but delicious as well.

Q & A

Why don’t we just put the dry ingredients directly into the mixer one at a time? The flour and oats would probably do okay going straight into the mixer, but the salt would clump into a small portion of the dough. This would do two things, make a couple cookies taste bad and change the composition of the cookie. Salt makes things taste good, but it also helps to retain water during the baking process. Even the small amount of salt in cookies or breads helps to retain a perfect amount of moisture for the chemical reaction of baking to work well.

Can we use milk chocolate chips? For sure. The milk chocolate chips make cookies more soft and flat due to the oil released from the chocolate. You will not get the same fluff results, but taste will still be great.

LEGENDARY COOKIES