 | Can you ever have enough cookie recipes? I made these cookies to have on hand for Miss F while she was home for spring break. She cannot take peanut butter to school, so we got to indulge all week long. I originally made these cookies by sprinkling the sea salt on top of the batter. I brought the cookies with us to the Houston Livestock Show and Rodeo as a snack. My friend Courtney shared her awesome salted cookies tip: sprinkle the salt over the Silpat so that it bakes into the cookies and doesn't flake off like when it is sprinkled on top. Genius! And it works perfectly. I cannot wait to try it on my favorite chocolate chip cookies.The recipe was inspired by Recipe Girl. |
¾ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter, at room temperature
½ cup creamy peanut butter
½ cup packed light brown sugar
¼ cup + 2 tablespoons granulated white sugar
1 large egg
¾ cup quick cooking
¾ cup chocolate chips
sea salt, for sprinkling on top
Preheat the oven to 350 degrees. Line baking sheets with a Silpat or parchment paper. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a large bowl, use an electric mixer at medium speed to cream the butter, peanut butter and sugars. Beat in the egg until it is incorporated. Add the dry ingredients and beat until combined. Stir in the oats and the chocolate chips.
Lightly sprinkle sea salt over top of the baking sheet. Drop heaping tablespoons of the batter onto the cookie sheets. Bake for 10 to 15 minutes, until set in the center.
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1 comment:
Holy yum. I know I'd love these!
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