Peanut Butter + Chocolate Chip + Oatmeal = Heaven on Earth.

Peanut Butter-Chocolate Chip Oatmeal Cookies

College Football/Tailgate season begins this Saturday and with it comes my desire to up the baking in the Lott abode. Sadly we're hanging at home this weekend missing out on our first home game due to the weather, BUT I already had my ingredients on the counter prepared to bake tonight so - I baked. What to bake? For the past few weeks I've been craving my all time favorite - Martha Stewart's Peanut Butter-Chocolate Chip Oatmeal Cookie Recipe. I stumbled across the recipe back in '08 and it quickly became one of my go-to's. I almost want to keep this recipe all to myself and claim it as my own, but it's really too good not to share. You can click on the link to the recipe above, but I'm including the ingredients and directions below. Now that these little puppies are cooked, cooled and in their little tin, it's time to watch some tv with the hubs. Night all.

INGREDIENTS

3 cups old-fashioned rolled oats
1/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
1/2 cup natural peanut butter
2 large eggs
1 teaspoon pure vanilla extract
2 cups salted whole peanuts
2 cups semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.