Peanut Butter Oatmeal Chocolate Chip Graham Cookies

I just ate one. They are seriously delicious. They are soft, fluffy and accented with the crunch of the crumbled grahams and chocolate chips. The peanut butter flavor was perfect. Next time I might cook them a few minutes less though, they were a little on the dry side and I like a chewy cookie. Other than that delicious!

Ingredients:

1 cup (124g) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup (128g) creamy peanut butter
1/2 cup (96g) granulated sugar
1/3 cup (20g) brown sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup (40g) rolled oats
1 cup (142g) semisweet chocolate chips
1/3 cup (20g) chocolate-covered or plain graham crackers, roughly crushed

Instructions:

Preheat oven to 350°F. Line two baking sheets with parchment or spray with non-stick cooking spray and set aside.

Whisk together the flour, baking soda, and salt; set aside.

Cream together the butter, peanut butter, sugar, and vanilla extract on medium speed, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, chocolate chips, and graham cracker pieces.

Scoop a heaping tablespoon (35grams) and roll into a uniform ball. To get great bakery style crackle top hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart. Bake until the cookies are lightly golden (for me that was 18 minutes). Cool completely on the baking sheet.

Makes 20 cookies (35 grams each and 181 calories)

Source: Baker Girl