When I wrote the title of this blog post I meant every word! Over the past year I’ve tried dozens of chocolate chip cookie recipes (Doug and I’s favorite dessert) and this one tops the list by far. With a few tweaks of my own, I’ve perfected the recipe and we crave it all the time. Anyone who tries them wants to eat 5+ cookies! I also picked up a few new baking supplies from Amazon Prime that I’ve been loving so I thought I’d mention them. These non-slip silicon pot holders are great for handling hot plates, opening jars, and you can just toss them in the dishwasher or wash them by hand for easy clean up! I also got this set of BPA free spatulas (so affordable!) and I love that you get a few different colors and that they are heat resistant. I initially picked up this milk pitcher  as a way to froth or steam milk for lattes in our new French press, but for this recipe I used it as a measuring cup. Now onto the recipe because you HAVE to make these at home. You won’t regret it!:)

Ingredients:

• 1 cup softened butter
• 3/4 cup + 3 tbsp white sugar
• 1/2 cup + 2 tbsp packed brown sugar
• 1 cup peanut butter (sometimes we use crunchy, sometimes we use smooth- both are good in this recipe!)
• 1 tsp vanilla extract
• 2 eggs
• 1-3/4 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 3/4 rolled oats (I use Quaker Oats quick 1 minute oats)
• 1-3/4 cups semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Cream together butter, white sugar, and brown sugar.
3. Stir in the peanut butter, vanilla, and egg.
4. Combine the flour, baking soda, and salt and stir into the batter.
5. Mix in the oats and chocolate chips
6. Drop tablespoonfuls onto lightly greased cookie sheets.
7. Bake for 12 minutes or until the edges start to brown. Cool on cookie sheets for 5 minutes before transferring to a plate or wire racks to cool completely.

*A big thank you to X-Chef for sponsoring today’s post!