Are you sick and tired of the same old chocolate chip cookie recipes? Yearning for a cookie that has a peanut-buttery depth to it and a solidity that only oats can bring, tied together by plenty of chocolate chips? Well, my friends, you've come to the right place...this recipe will keep you busy sneaking back to the cookie jar for just...one...more...ohhh...well, time to bake some more Outrageous Chocolate Chip Cookies!!!
Anyway, moving on from the melodramatics, this recipe has been in our family for years, and it is definitely the number one choice if we're in the mood for cookies. These cookies are moist and chocolatey, and the peanut butter and oats give them a little something extra special.
To give credit where credit is due, I should note that we did not develop the recipe - my Mom says that she got it off the back of a bag of flour.
*Disclaimer: In this post, I do not intend to cast aspersions on normal chocolate chip cookies, which certainly have a well-earned place in life!
So...you're waiting to find out how to make these delectable delights...read on, and I'll show you the process!
Below, you can see the ingredients: sugar, brown sugar, margarine, peanut butter, vanilla, egg(s), flour, oats, baking soda, salt and chocolate chips.
First, preheat your oven to 350 degrees Fahrenheit. Then melt your margarine.
Add the peanut butter...I have to say that, taken out of context, this photo would probably look really gross!
Followed by the vanilla. I feel like I should point out that I don't normally bake left-handed, but it's nearly impossible to use my camera left-handed, so I made it work. :)
The egg(s) come next. I always put them in a separate dish first to make sure no shell bits get into the baked product...there's nothing worse than finding a crunchy bit in something that's not supposed to be crunchy!
That's all the wet ingredients...stir 'em up!
In a separate bowl, Mix together the dry ingredients. First, the sugar.
Next, add the brown sugar. I love adding the brown sugar - it's so fun how it keeps its shape. :)
Then the flour...
...and the oats...
...followed by the baking soda...
...and the salt!
Mix the dry ingredients together.
Add the dry ingredients to the wet. I'm glad I used the very large white bowl - I don't always have such foresight. ;)
Mix the dry and the wet ingredients together.
And finally, the part you've been waiting for all this time - add the chocolate chips!! If you're a chocoholic like me, feel free to toss a few extras in for good measure!
Stir the chocolate chips in, and your batter is ready!
Scoop them onto a greased cookie sheet, and bake for 10-12 minutes.
These are spectacular while warm, and nearly as amazing after they cool...they will keep for several days in a sealed container - assuming they don't all get eaten before then. :)
You will find the complete recipe below. Please note that I tripled the recipe when I made it for this blog post, so the amounts you see in the photos will be a little different than the recipe.
You can also find a printable version of this recipe by following this link to my post on Tasty Kitchen.
Thanks, as always, for stopping by my blog! :)
Outrageous Chocolate Chip Cookies
1/2 C sugar
1/3 C brown sugar
1/2 C margarine, melted
1/2 C peanut-butter
1/2 tsp. vanilla
1 egg
1 c flour
1/2 C quick oats
1 tsp. B. soda
1/2 tsp. salt
1 (6 oz.) pkg. chocolate chips
Pre-heat oven to 350.
Melt margarine in a bowl and then add all other wet ingredients. Mix thoroughly. Mix dry ingredients separately and then add to wet ingredients. Mix. Stir in chocolate chips.
Place by spoonfuls onto greased cookie sheet. Bake for 10-12 minutes.
Tip: When a recipe is doubled or tripled you may find that you need more flour than the recipe calls for. If your first batch spreads out too thin, add more flour before spooning out the next cookie sheet full.
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