Also, brown butter was a priceless discovery I got out of this recipe. It made the cookies taste like toffee amazingness...I didn't realize that cooking the butter on a stove for 2 minutes could make such a difference. Suggestion for anyone out there: use butterscotch chips along with chocolate chips - it'll bring out the brown butter flavor so much more.
1 stick butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup flour
1 cup rolled oats
1/2 tsp baking powder
3/4 cup chocolate chips (or butterscotch chips if you have them)
bout 6 Tbsp peanut butter
- Add butter to a small sauce pan and let melt and cook until it becomes a dark golden color and smells like toffee. Remove from heat.
- In a mixing bowl, mix together white sugar, brown sugar, egg, and vanilla.
- Add the browned butter to this mixture and stir well.
- Mix in the oats, flour, and baking powder. Stir in chocolate chips last.
- Refrigerate the dough and your jar of peanut butter for 30 minutes.
- After refrigeration time is up, preheat your oven to 350 degrees.
- Line a baking sheet with parchment paper and spray it with cooking spray.
- Using half of the dough, create 12 flat circles about 2 - 3 inches apart.
- Add a dollop of peanut butter on top of each dough circle.
- Create another equal sized dough circle and lay it on top of the peanut butter. Pinch the sides of the top and bottom circles together so the peanut butter doesn't leak out.
- Bake for 12-14 minutes.
- Let cool for 10 minutes before removing them from the baking sheet.