Peanut Butter/Oatmeal/Milk Chocolate Chip Cookies

 

I made a batch of peanut butter cookies about a week or so ago with melted milk chocolate chips on top and the hubby was like, "where are the peanut butter cookies with the chocolate?" Since I only had made about six cookies with the melted chocolate, I had to break the news to him they were long gone. I like to keep the hubby happy, so I made more of the peanut butter cookies with the addition of old fashioned oats, plus milk chocolate chips melted on top. My husband has been working hard today cleaning and power washing our back deck. He came in briefly for a little "break," and he saw the cookies on the tray and said, "can I have one?" I told him to help himself. I think he now has enough energy to finish his outside project!

Ingredients

18-ounce jar smooth peanut butter
2 large eggs, beaten
2 cups white sugar
1/2 cup oats, old fashioned

For Topping:

1 tablespoon white sugar
1 cup milk chocolate chips


Preheat oven to 350 degrees. In large bowl, put the peanut butter, eggs, white sugar and oats. Mix well by hand with large spoon until smooth. Put in fridge covered for an hour or if you are impatient like me, just go ahead and roll into 30 equal-sized balls (a little less than a size of a golf ball). The batter will be a little sticky. In a small bowl, put the one tablespoon of  white sugar. Place 12 balls on an ungreased cookie sheet and then with a fork, dip first in the white sugar and then press down in a criss-cross design. Bake for 16 minutes or until the cookies are starting to brown. Remove from oven and let them sit for five minutes on the cookie sheet and then remove to wire rack to continue to cool. When completely cool, put the one cup of chocolate chips either in a small saucepan on the stove and slowly melt, or put in a microwaveable bowl and start with 30 seconds and keep adding 15 seconds at a time until the chips are completely melted, stirring with a small spoon.  Spread evenly between the 30 cookies. Put sprinkles on top if desired. The cookies will keep up to three days covered at room temperature.

Peanut Butter Cookies

Believe it or not, these are made with only three ingredients - peanut butter, white sugar and an egg!! You can have a dozen cookies ready for the kids (and some of their friends) as an after school snack in about a half hour.  Dominic, my "taste tester" for the day, requested that I sprinkle some of the cookies with blue sugar. Cathy's Kitchen always accepts special requests from her regular "customers!"

Ingredients:

1 cup smooth peanut butter
1 1/4 cup white sugar
1 large egg

Preheat oven to 375 degrees.  Mix the peanut butter, 1 cup of the white sugar (put the other 1/4 cup of the white sugar in a small bowl) and the large egg together with large spoon until well combined. Roll into 1-inch balls and place on an ungreased cookie sheet.  Using a small fork,  first dip in the 1/4 cup white sugar and then crisscross the dough.

Bake for 12 minutes.  Remove from oven and let cool 5 minutes on the cookie sheet and then transfer to wire rack to finish cooling. Makes three dozen.