PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES

This morning, I wanted to bake something to take to a sweet little old neighbor, that I don't get to see very often. She's one of those special people, who radiate happiness, and is always doing for others. Her enthusiasm for life is infectious. To be honest, I usually shy away from new recipes, if I'm taking a portion to someone else. I tried this recipe, and I'm glad I did. Peanut butter and chocolate is, of course, a classic pairing, so how could I go wrong? Add in the oatmeal to give these cookies a nice texture that complements the peanut butter and you have a cookie that is not only a mouthful to say, but also a mouthful of delicious melt-in-your-mouth goodness. These keep a pretty shape, that doesn't spread much. If you’re a peanut butter lover or a chocolate lover or a peanut butter and chocolate lover give these cookies a try — it is a must! Ingredients 1/2 cup butter, softened 3/4 cup brown sugar 3/4 cup white sugar 3/4 cup peanut butter 1 egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup rolled oats 1 cup semisweet chocolate chips Directions

1. Preheat the oven to 375 degrees F (190 degrees C). 2. In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets. 3. Bake for 8 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks. Notes: I baked these cookies and followed the recipe exactly. (about 9 minutes baking time) They don’t spread very much so you can fit quite a few on one baking sheet. These cookies also come out of the oven very soft, so be sure to let them cool on the sheet for several minutes before attempting to remove or they’ll just crumble and fall apart. So good!