Jennifer Majeski | Bluebonnet EC
½ cup butter, softened
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
3 large eggs
2 cups creamy peanut butter
1 teaspoon baking soda
6 cups rolled oats (not instant)
2 cups milk chocolate chips
- Preheat oven to 350 degrees.
- Cream together butter and sugars. Mix in vanilla and eggs, then peanut butter. Stir in baking soda, oats and chocolate chips.
- Drop by 1/4 cupsful onto a cookie sheet, then partially flatten. Bake 14 to 16 minutes at 350 degrees. (The cookies might not look done, but they’ll continue cooking out of the oven.)
Servings: 18. Serving size: 2 cookies. Per serving: 519 calories, 13.3 g protein, 26.1 g fat, 58.3 g carbohydrates, 5.1 g dietary fiber, 233 mg sodium, 35.7 g sugars, 48 mg cholesterol