Peanut Butter Oatmeal Chocolate Chip Cookies

One of the best decisions I've ever made in my life was following Janssen on Pinterest. I was needing some cookie inspiration for some friends we were having over on Monday night, and happily cruised through her entire cookie board before landing on the recipe for these bad boys. When I told Derek I was making these he made a funny face and said, "I don't think oatmeal and peanut butter belong together", I got mad and almost didn't make them, but then went ahead and did as I pleased anyways.

Derek and I were both happy about this decision. Derek had no problem eating spoonfuls of the dough, and our dinner guests said that the final product was most definitely blog worthy. So without further ado, here is the recipe for the cookies that stole my pregnant heart this week.

Ingredients: 

1 1/4 cups flour

1 cup quick cooking oats
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup light brown sugar
1/4 cup white sugar
1/2 cup smooth peanut butter
1 egg
1 tbsp vanilla
1 cup chocolate chips

Directions:
Preheat the oven to 350°. Whisk together the flour, oats, baking soda, and salt, and then set aside. Cream together the butter and sugars. Then add the peanut butter and mix until combined. Then add the egg and vanilla and mix until combined. With the mixer on low, slowly add in the flour mixture until it is all incorporated, and then add the chocolate chips.

With your tablespoon measure, scoop cookies out onto an ungreased cookie sheet. I like to roll the dough like a meatball between my two hands before putting it down on the sheet. Bake in preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Yields about 2 1/2-3 dozen cookies.