Favorite Friday Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies

This is my go to recipe for cookies.  No matter what I do (and trust me, I've left out/added a lot of ingredients to things I make), these always seem to turn out.  In fact, for this batch, I added too much oatmeal so that's why the cookies remained puffed up instead of spreading out--they still tasted amazing though!

I think you can add pretzels, m&ms, raisins etc. to the batter to make it more monster cookie-like.  In fact, I think I'll be doing that next...

Ingredients:

• 1/2 cup butter softened
• 1 cup sugar
• 1 cup brown sugar
• 1 1/2 cup peanut butter (if using natural, use above sugar amounts, if using regular pb, cut down the sugar a bit)
• 3 eggs
• 3/4 tsp of vanilla
• 3/4 tbsp of corn syrup (I don't even know what 3/4 of a tsp of corn syrup does so you could try to leave it out if you're not into that.  B claims it's what makes the cookies great)
• 2 tsp baking soda
• 4 cups oats
• 1/4 to 1/2 lb chocolate chips (I highly recommend Guittard milk chocolate!)

Directions:

• Whip softened butter, sugar, brown sugar and peanut butter together
• Try to keep your husband from eating all the butter/pb/sugar mixture
• Add eggs, vanilla, corn syrup and baking soda to mix
• Threaten your husband that there now are raw eggs in it and he could get salmonella poisoning if he dares to steal any more batter
• Add oats cup by cup until combined
• Mix in chocolate chips by hand (I now know this because chocolate chips have bent two of my Kitchenaid wire whisks out of shape) 
• Scoop cookies out with melon baller or a spoon or your hand, whatever it takes
• Bake at 350F for 10-12 min
• Tops and bottom edges should be a golden brown when you take them out
• Let them cool for a few minutes on the pan
• Then transfer to a wire rack and try to keep your hands off them!

ps--this dough also refrigerates and freezes very well if you like to have freshly baked oven warm cookies at any time of the day. (which is how our household operates)