Texture is so important with a cookie. My mom made the best chocolate chip cookies every Christmas when I was little. They were cakey, but still cookish. She said her secret was adding more flour. These cookies mimicked the texture of mom’s perfectly. When biting into these cookies, there is a crisp bite to the tooth, followed by a soft landing of pillowy peanut butter and silky chocolate, and an occasional zing of salt.
The usual peanut butter cookie is always a little greasy in my opinion. In this recipe, the oats give great texture and backbone to the cookie. And who can resist the combination of peanut butter and chocolate? The funny thing is, I don’t have a sweet tooth. I could care less about anything sweet usually. I’m more of a barbeque potato chip (kettle chips to be exact) kind of girl. But these cookies are going to tempt me until the last one is gone.
This cookie dough is crumbly, so don’t be alarmed. Just smooch the dough together to form a nice little ball.
Peanut Butter Chocolate Oaties
Recipe by Laura Macklem
1/2 cup butter
1/2 cup shortening
1 cup natural peanut butter
1/2 cup white sugar
1 cup brown sugar
1/2 teaspoon vanilla
2 eggs
1 1/4 cups quick oats (just pulse regular oats a couple of times if you only have regular)
1 1/2 cups white flour
1 tsp salt
2 tsp. baking soda
1 cup chocolate chips
Preheat oven to 350. Cream together butter, shortening, peanut butter, sugars and vanilla.
Add eggs, one at a time. Combine dry ingredients and add to wet ingredients. Stir in chocolate chips. 
Form dough into little balls and place on cookie sheet. 
I always use my silicone baking mat. Bake about 10 minutes, or until cookies start to brown.
Just made your cookies. Yummy!
I use shortening – – it gives the cookie a nice crunch., and a lighter texture. I’m sure you can substitute butter, but I haven’t tried it yet.
These cookies look heavenly. I can’t wait to try some. Now when you say shortening, can that mean Crisco or margarine either one? I wish I had some right now. YUM!