You won’t be able to resist this warm, thick and chewy peanut butter and chocolate chip cookie!
Preparation:
Cook:
Level: Easy
Ingredients
- 1 cup Unsalted butter, softened
- 1-½ cup Light brown sugar, packaged
- 1 Egg
- 2 teaspoons Vanilla extract
- 1-½ cup All purpose flour
- 1-½ tsp baking powder
- ½ teaspoon Salt
- 1-¼ cup Old fashioned oats, divided
- 2 tablespoons Milk, any type (I used 2%)
- ¾ cups Creamy Peanut Butter
- ½ cups Semi-sweet chocolate chips
- Vanilla ice cream, to serve (optional)
Preparation
Preheat the oven to 325ºF. Lightly grease a 10-inch cast iron skillet with nonstick cooking spray. Put aside.
In a large bowl, cream the butter and brown sugar using an electric hand mixer or a stand mixer with a fitted paddle attachment attached until smooth and fluffy, about 3 to 4 minutes. Add egg and vanilla. Beat until smooth.
In a small bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture, beating until just combined. Stir in 3/4 cup oats and milk.
With damp hands, spread half of the batter mixture into the bottom of the prepared skillet. Spread the peanut butter on the dough, followed by the chocolate chips.
Drop heaping spoonfuls of remaining batter over peanut butter mixture. Sprinkle with remaining 1/2 cup oats and more chocolate chips, if desired.
Bake until center is slightly set and cookie is golden brown, about 45 to 50 minutes. Cover loosely with foil for the last 10 minutes of cooking to prevent overbrowning, if desired. Let cool 15 minutes, then serve with vanilla ice cream, if desired.
