PBOCC Cookies (Peanut Butter Oatmeal Carob Chip)

It's so cute when my husband requests cookies.  He's all, "would it be okay if maybe you made some cookies sometime this week, maybe?"  Like I'm going to say no to a cookie request.  Adorable.

This week, he asked for something with peanut butter, preferably something soft.  I didn't want to make your basic peanut butter cookie, so I did a little search for something peanut butter-based with a few add-ins.  I stumbled on Brown Eyed Baker's Peanut Butter Oatmeal Chocolate Chip Cookies, and I was sold.

I've had some Chatfield Carob Chips* on hand for a long time now, and this was the perfect time to test them out.  I love chocolate, but I'm always open to trying something new.  I've had carob chips before in pre-made items, but I've never baked with them myself.  They were an exact switch with chocolate chips- you could use them in any recipe that calls for chocolate chips.  I was surprised at how much I liked the carob flavor.  There was sweetness, but it was mild and didn't have the chocolately aftertaste that you often get with semi-sweet chips.

I made a double batch of these cookies, thinking that 16 cookies wasn't enough.  The cookies ended up being giant-sized, but I love them that way.  The soft center is perfect.  They are truly hard to resist- I had to send them off with the hubs to keep them out of my sight, since I was eating them day and night.  I'm encouraging you to try out the carob chips, seriously- I think you'll welcome the change.

 

Yum city.

 

Peanut Butter Oatmeal Carob Chip Cookies

adapted from 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 carob 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 carob 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. Cool completely on the baking sheet and then store in an airtight container at room temperature.

 

*Chatfield provided me with one bag of carob chips to test out.  Thanks, Chatfield!