“These cookies can be good for a mid-afternoon snack.”
-Chef Genevieve
Recipe grade: ★ ★ ★ ★ ★
Where I got this recipe: Chat GPT. My sister and I shared a picture of what was in the pantry and there you go, a new recipe!
Cooking Partner: My sister, Lauren
The recipe in a few words: peanut butter-y, chewy, soft
What I liked about this recipe: I liked that it’s something new and different with my sister! I liked both the texture and the taste.
What I would change about this recipe: Next time I would substitute butter for applesauce or greek yogurt to try something healthier. And instead of chocolate chips, I would try raisins.
My recommendation: These cookies go well with a cup of hot cocoa or coffee!
Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup creamy peanut butter
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- chocolate chips or chunks (we used chopped up Hershey’s bars!)
Recipe:
- Cream together the butter, peanut butter, brown sugar, and granulated sugar until it is light and fluffy.
- Beat in the egg and vanilla.
- In a separate bowl, mix together the flour, baking soda, baking powder, and salt.
- Stir the dry ingredients into the wet ingredients.
- Add in the chocolate chips or chunks.
- Chill the dough for at least half an hour. We chilled the dough for a couple hours to make the cookies chewier!
- Scoop out the cookie dough onto baking sheets. Bake for 10-12 minutes at 350 degrees Farenheit. You want the edges to be a little brown and the middle still a little underdone.
- Let the cookies cool.
- Enjoy!
A Chef's Life by Genevieve 