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November 23, 2010

World's Best Cookie Recipe

That's right... world's best!
If you haven't visited Brown Eyed Baker, it's one of my very favorite tried-and-true baking blogs. This girl is ambitious (check out her "My 100" list of goodies to be baked), inspirational, and a darn good baker!

So naturally I clicked over to Brown Eyed Baker when I had quite the little baking conundrum last week. I was trying to figure out what goodie to bring to our weekly gathering of dinner friends, which is lovingly referred to as Family Dinner Monday, and I knew she would have some great options.

It didn't take long to search through her amazing recipe archives before I found the glorious Peanut Butter Oatmeal Chocolate Chip Cookie recipe. Holy sugar, this one's definitely a keeper!


Thy were SO easy to whip up and made a little over a baker's dozen. I wish you could have seen how quickly they were gobbled up... as soon as I set the piled high cookie plate down on the table, everyone was licking gooey melted chocolate off their fingers!

The perfect cookie, fo' sho'...

Browned edges, chewy middles, creamy peanut butter, and melty chocolate chips.
Whether you are trying to find a recipe to bring to your next barbecue or cookie swap, this one is for you! Every single time I make it I have dozens of people begging for the recipe... it's that yummy!


{ Peanut Butter-Oatmeal Chocolate Chip Cookies }

via: Brown Eyed Baker


Makes about 16 cookies

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips


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

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

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden (don't ever bake - that's the trick!). Cool for 5 minutes on the baking sheet and move to wire racks to cool completely. After cooled, store in an airtight container at room temperature.


.:: Thanks for the inspiration, Brown Eyed Baker! ::.

Bon Appetit!

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  1. I totally have a batch of these in the oven now! Found them here this morning! I made my own changes on them..but there super yummy :)

  2. Thanks for sharing this yummy post! Baking isn't usually my thing but these cookies just have me inspiration :)

    Your fellow 20 SB Member,


    P.S. Stop by my blog to participate in my giveaway sponsored by Eucerin Skin Care products!

  3. found you on 20sb :) i am a new follower!

    check out my blog...

  4. Yay, so glad you liked these! They are fabulous!

  5. Meg I will try to spread the word about the Mitten Mixer (I've blogged about it once...but my following is pretty small)

    Also, so sorry that you are an osu grad *smile* no but in all seriousness I sadly (for me) do not think this will be our year to come in and beat you at home....but you never know what's gonna happen between those two teams!

    Have a Happy Thanksgiving!

  6. Look delicious il give them a try and maybe repost them on my recipe sharing blog ( will give credit to both of you! love new finds! )

  7. Thanks for these Meg. Bookmarked them for my Christmas cookie swap!

  8. "Oh My"

    All of this food looks soooo good. I love your blog and I will be coming back to visit quite often. I'll have to try those cookies recipe.

    Thanks for sharing


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