- Nectar

A quick cookie post for you today. We are on our way to Florida for a wedding but could not leave without sharing the latest incarnation of my peanut butter chocolate chip cookies. This time I've thrown some oatmeal in and ground the chocolate chips so that the chocolate creates ribbons of flavor in every bite. The little ladies loved them. I hope you do too.

PEANUT BUTTER, CHOCOLATE & OATMEAL COOKIES

1 c. butter (salted)

1 c. sugar

1 1/4 c. peanut butter

1 c. honey

2 eggs

1/2 t. vanilla

1 t. baking soda

1 t. baking powder

1 t. salt

2 1/2 c. flour

12 oz. chocolate chips (ground or finely chopped)

1 1/2 c. oatmeal

In a mixing bowl, cream butter and sugar until light and creamy. Add peanut butter and honey and mix thoroughly. In a small bowl, whisk eggs and vanilla together, then add to butter mixture and mix. Stop the mixer and using a spatula, scrap down to the bottom of the bowl to ensure everything is being combined. In another small bowl, sift together the baking soda, baking powder, salt and flour. With the mixer on low speed, slowly add the dry ingredients. When fully incorporated, add chocolate and oatmeal - beat until mixed.

Preheat oven to 325 F. Chill cookie dough for at least 30 minutes. Line cookie sheets with parchment paper (spray a bit of non-stick cooking spray to the sheet first to keep the paper in place) and scoop the dough out with an ice cream scoop or large soup spoon. Do not flatten the cookies. Bake for 16 minutes and let cool slightly before transferring to a cooling rack to completely cool.