Trifecta Cookies

My forever dilemma - what cookie am I craving? I've smooshed my three favorites into one to make the ultimate peanut butter, oatmeal, chocolate chip cookie! Julie tested - husband approved!

Ingredients

• 3/4 cup rolled oats, separated
• 1 cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup dark brown sugar, packed
• 1 tbsp vanilla 
• 1/2 cup peanut butter, smooth
• 1 large egg
• 1 cup semi-sweet chocolate chips

In a food processor, blend about half of the oats until ground fine. In a bowl, mix together ground oats, remaining oats, flour, powder, soda and salt.

Using an electric mixer, cream butter until smooth. Scrape down the bowl of the mixer using a spatula. Add both sugars and beat until light and fluffy. Beat in peanut butter. Add vanilla and egg beating until combined. Scrape down the bowl as needed to ensure ingredients combine. Gradually add the flour mixture followed by the chocolate chips. Refrigerate for 20-30 minutes until dough is firm. 

Preheat oven to 325F. Line 2 baking sheets with silpats or parchment paper. Using a small cookie scoop, drop balls of dough onto baking sheets. Evenly space about 12 cookies per pan. Bake for 12-15 minutes until golden brown around the edges. Rotate pans half way through cooking to afford for even browning. Allow cookies to cool for 5 minutes on pan. Remove from pan and cool on cooling rack. Store in air tight container.

Yields 2 dozen cookies

Notes from the Chef

-Substitute (or mix) mini M&Ms for chocolate chips if you're looking for something a bit more festive