Peanut Butter Chocolate Chip Oatmeal Cookies- "The 3-in-1 Cookie"

Peanut butter, chocolate chip, and oatmeal... the three most loved, baked, and eaten cookies in existence. We've all been faced with the torturous dilemma of having to choose just one of these three yummy treats to eat, or giving in to cookie-pressure and buying all three, quickly shoving two of them in your bag or pocket (or mouth...) to prevent possible social isolation and/or harassment as a result of your cookie addiction. What if I told you that I've found the solution to your cookie conundrum? Well, it's true! Now we can eat all three cookies in just one moist, gooey, buttery, delicious, and not to mention possibly the prettiest, package of cookie paradise. 

All of my troubles were answered with the discovery of this recipe for Peanut Butter Chocolate Chip Oatmeal Cookies, and I guarantee that yours will be too if you make these unbelievably, insanely, knock-your-socks-off tasty cookies. 

Peanut Butter Chocolate Chip Oatmeal Cookies

original recipe-courtesy of Brown Eyed Baker

makes 2-3 dozen cookies 

**I actually quadrupled the original recipe when I baked them. Believe me, you'll want A LOT of these. But I'm guessing most people probably don't want 5 dozen cookies laying around their house, so this recipe makes a more realistic amount.

Ingredients

2 c all-purpose flour

2 tsp baking soda

1/2 tsp salt

1 c unsalted butter, at room temp

1 c creamy peanut butter

1 c granulated sugar

2/3 c light brown sugar

1 tsp vanilla extract

2 eggs

1 c rolled oats

2 c semisweet chocolate chips

Preheat oven to 350 deg F. Line two baking sheets with parchment paper and set aside.

Whisk together flour, baking soda, and salt. Set aside.

Cream together butter, peanut butter, sugars, and vanilla for about 3 minutes. Add eggs and beat to combine. Gradually add in flour mixture until just combined. Fold in oats, then chocolate chips.

Form dough into large balls, approximately 3 tablespoon sized, and drop onto prepared baking sheets 2 inches apart. Bake 10 minutes, until lightly golden. Cool completely before storing in an airtight container, but DEFINITELY eat one while it's fresh out of the oven. You won't be sorry!