S'sK Peanut Butter Oatmeal Cookies with Dark Chocolate Chips

*A Sebastian's Kitchen Original Recipe

Peanut Butter Oatmeal Cookies with dark chocolate chips!

Ingredients:

Wet bowl:
1 cup (2 sticks) butter (salt butter) softened to room temperature
1 ½ cups brown sugar
½ cup white sugar
2 eggs
1 ½ cups creamy natural peanut butter
2 teaspoons vanilla extract

Dry bowl:
1 cup King Arthur Flour Unbleached White Whole Wheat Flour
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
2 cups old fashioned Quaker oats

Topping:
5 oz Ghirardelli 60% cacao baking chips (dark chocolate) (1/2 of a 10 oz bag)

Step 1: Wet bowl
A.    Add butter to large bowl and beat it with a mixer until creamy.
B.    Add brown sugar and white sugar to bowl and continue creaming.
C.    Add eggs and continue beating.
D.    Add peanut butter and vanilla extract and beat until well incorporated.
E.    Set bowl aside.

Step 2: Dry bowl
A.    In a medium bowl add: whole wheat flour, all-purpose flour, baking powder, baking soda, and Quaker oats and mix with fork.

Step 3: Putting it together.
A.    Pour dry bowl contents into wet bowl half at a time and stir well with fork until well incorporated.

Step 4: Prep baking sheet and bake
A.    Preheat oven to 350 degrees F.
B.    Line baking sheet with parchment paper.
C.    Put about 2 tablespoons worth of cookie batter on parchment paper.
D.    Flatten dough with your hand.

E.    Add 3-5 chocolate chips on each cookie (you can make pretty patterns).

F.    Bake for 7-10 minutes or until cookie is done. Bottom should be slightly golden, top will look un-done.
G.    Let sit on pan for 5-10 minutes then move to cooling rack.
H.    Store at room temperature in an air-tight container.
I.    To keep cookies moist, add a piece of bread to container.