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~Oatmeal Peanut-Butter Milk-Chocolate-Chip Cookies~

IMG_2969At 6:30AM I took my poodles outside and turned the sprinklers in our vegetable gardens on.  As the water droplets hit the leaves, I watched as the red tomatoes, green basil, purple eggplant and other prime produce started to glisten in the early morning sun.  While walking my pooches back to the house, I decided to bake cookies today.  A girl cannot live on tomato sandwiches and caprese salad forever.  The eggplant will live to see another day too.  It's cookies I crave.

This is the paragraph where I am supposed to divulge where I got this recipe, share a personal story about it and/or report its history.  Truth told, I have no recollection of how I got it (no record of my original source).  That's easy to understand.  Having raised three boys during the 1980's, I have numerous recipes for chocolate-chip-based cookies -- us moms who volunteered to bake for elementary school fundraising bake sales exchanged our cookie recipes freely.  It happened all the time, but, back then, I had no idea I'd be writing a cooking blog someday.  Trust me.  It's an excellent recipe.  Why?  Because it is still in my file.  It's kid-tested and mother approved.

Oatmeal, peanut butter & chocolate chip: 3 favorites in 1 cookie.

IMG_29071/2  cup salted butter, at room temperature, very soft (1 stick)

1/2  cup lightly-packed light brown sugar

1/2  cup sugar

3/4  cup crunchy peanut butter

1  large egg

2  teaspoons pure vanilla extract

1  cup unbleached-all-purpose flour

3/4  cup old-fashioned rolled oats, not instant oatmeal

1  teaspoon baking soda

1/4  teaspoon salt

1  cup milk-chocolate chips

IMG_2912 IMG_2916 IMG_2918 IMG_2922~Step 1.  In a large bowl, place butter, brown sugar, sugar, peanut butter, egg and vanilla.  On high speed of hand-held electric mixer, cream ingredients together, while scraping sides of bowl down with a rubber spatula, about 1 full minute.  Lower mixer speed to medium and incorporate the flour, baking soda and salt, followed by the oatmeal, scraping down sides of bowl as you mix.

IMG_2923 IMG_2929 IMG_2932 IMG_2937~Step 2.  Remove mixer.  Using spatula, fold in the chocolate chips.  Using a 1 3/4" ice-cream scoop as a measure, place balls of cooking dough, well-apart, on each of 2, 17 1/2" x 12 1/2" baking pans that have been lined with parchment.  Bake, one-pan-at-a-time on center rack of 340º oven, 12-14 minutes, until barely browned.  Remove from oven and cool, in pans, 3 minutes prior to using a spatula to transfer cookies to wire rack to cool completely, 1-1 1/2 hours.

Bake in 340° oven, 12-14 minutes, remove from oven & cool in pans 3 minutes, transfer to wire rack to cool completely: 

IMG_2953Crispy outside & chewy inside w/a salty edge -- perfection:

IMG_2983Oatmeal Peanut-Butter Milk-Chocolate-Chip Cookies:  Recipe yields 2 dozen, 3"-round cookies.

Special Equipment List:  hand-held electric mixer; large rubber spatula; 1 3/4" ice-cream scoop; 2, 17 1/2" x 12 1/2" baking pans; parchment paper; thin spatula; wire cooling rack

6a0120a8551282970b01b8d29456a8970cCook's Note:  For generations, we Americans have had a love affair with chocolate chip cookies. Surveys unanimously and overwhelmingly place the chocolate chip cookie at the top of our all-time favorite cookie list for over three-quarters of our population, and, it all started with the all-American Toll House cookie.  Who do we thank for and what's the history behind this iconic cookie?  To find out, read my post  ~ The Original Nestlé's Toll House Cookie Recipe ~.  Trust me. I'm certain you'll find it fascinating.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017)


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