Oatmeal Chocolate Chip Cookies

i found this recipe via pinterest, i have always loved oatmeal cookies.  when i had scotti i was doing some research to keep up my milk supply and learned that- oats, peanut butter, brewers yeast and chia seeds are all great for boosting your supply! this recipe doesn't call for brewers yeast or chia seeds but i add them anyways. they are soft and chewy.... just how i like my cookies.  i made a batch for our lake powell trip and literally ate 6 cookies.  so much for losing my baby weight right?? you can find the recipe here, but i will also add it down below. let me know if you try them out!!

soft & chewy peanut butter oatmeal chocolate chip cookies

yield: 13 medium/large cookies

prep time: 10 minutes

cook time: about 11 - 12 minutes

ingredients

• 1/2 cup unsalted butter, melted (1 stick)
• heaping 1/3 cup creamy peanut butter
• 1 large egg + 1 yolk (discard extra white or save for another use)
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 cup old-fashioned whole rolled oats (not instant or quick cook)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt, or to taste
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup peanut butter chips (white chocolate or butterscotch chips may be substituted)

directions

To a large, microwave-safe bowl add the butter, peanut butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 15-second increments until mixture can be stirred smooth.

Wait momentarily before adding the egg and yolk so you don't scramble them. Add the egg, sugars, vanilla, and whisk until combined. It's okay if mixture is slightly granular

Add the oats and stir to combine.

Add the flour, baking soda, salt, and stir to combine; don't overmix. Dough is fairly thick.

Add the chocolate chips, peanut butter chips, and stir to incorporate.

Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.

Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Dough is a bit on the oily side before chilling and becomes less oily as it chills.

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 to 12 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.