Chocolate Peanut Butter Oatmeal Cookies

Chocolate Peanut Butter Oatmeal Cookies

Miz Helen's Kitchen

Ingredients

5 dozen cookies

1 cup unsalted butter

1 cup brown sugar

1 cup granulated sugar

2 teaspoons vanilla

2 large eggs

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1-3/4 cups rolled oats

1-1/2 cups peanut butter baking chips

1-1/2 cups milk chocolate baking chips

3/4 cup walnuts, chopped medium

Directions

In a large electric mixing bowl cream the butter until it is creamy.

Add the brown and granulated sugar to the creamed butter and continue to beat until creamed together.

Crack the eggs into a small bowl and add the vanilla to the eggs.

Add the eggs and vanilla to the creamed butter and sugar 1 egg at a time, mixing in between additions.

In a mixing bowl, sift together the flour, salt, and soda.

Slowly add the flour mixture with a spoon to the batter, beat until completely incorporated.

Reduce the speed to low and add the oats, baking chips and walnuts, beating until just incorporated, be careful to not over beat at this point.

We are preparing 2 cookie sheets with parchment paper. one will be for the refrigerator and the other will be for cooking.

Using a tablespoon scoop place the cookie ball on to the parchment paper, when the sheet is full place the sheet into the refrigerator for 45 minutes.

Remove the cold cookie balls from the refrigerator sheet and place on the prepared baking cookie sheet.

Place the cookie sheet into a preheated 350 degree oven and bake for 14 to 15 minutes.

Let cool on the cookie sheet.

If you have any left, store in a airtight container and or freeze for up to three months.