Just before the new year, I asked Jacob what his favourite cookie was. To my surprise, he told me it was the peanut butter and chocolate chip cookie I used to make him, (and later Meredith made for him) based on the Cookies for Rookies recipe from Crazy Plates by Janet and Greta Podleski.
When Jacob asked why Meredith's cookies turned out better than mine, Meredith pointed out to him that she knew the difference between baking soda and baking powder. Whoops!
We haven't made that recipe in years, so Meredith decided to make a batch for Jacob for a New Year's Day get-together.
Peanut Butter Chocolate Chip Cookies
1 cup quick-cooking rolled oats
1/2 tsp each baking soda and salt
3/4 cup packed brown sugar
1/3 cup margarine
1/3 cup peanut butter
1/4 cup buttermilk
1/3 cup chocolate chips
- Preheat oven to 350-degrees and prepare two cookie sheets (greased, or using parchment paper).
- In a medium bowl, whisk together flour, oats, baking soda, and salt.
- Using a stand mixer, cream together the brown sugar, margarine, peanut butter, and buttermilk.
- Add dry ingredients and mix to form a smooth dough. Stir in chocolate chips.
- Roll dough into 1-1/2 inch balls, and place 2 inches apart on cookie sheets. Using a fork, flatten cookies to between 1/2 and 1/4 inch thickness. Bake for 10 minutes.
- Immediately remove cookies from cookie sheet and cool on a wire rack.
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