Chocolate Chip – Opie in the Kitchen

So this is based of a recipe that I pulled out of a magazine years ago and had never gotten around to trying it. As we’re all in lockdown, for the most part, it’s a perfect time to give it a try. This cookie has a lot going on. I did mix it up a little, used creamy peanut butter instead of chunky and added the butterscotch chips. They’re delicious, the butterscotch really comes through and the oats add a nice bite. Be warned, they’re a little crumbly. Enjoy!

61172079085__d43c45e7-a0f3-4974-95a0-5c9813d174ad — Stay at Home Cookies

Stay at Home Cookies

1 1/2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp kosher salt
3/4 cup unsalted butter, at room temp
3/4 cup peanut butter
2/3 cup sugar
2/3 cup brown sugar
3 eggs
2 tsp real vanilla extract
3 cups oats
1 1/2 cups chocolate chips (I use semisweet)
1 1/2 cups butterscotch chips

Directions:

Preheat your oven to 350º and line 2 cookie sheets with parchment paper.

In a medium bowl whisk together the flour, baking powder, and salt.

In your stand mixer cream together the butter and sugars until light and fluffy. Beat in the peanut butter until smooth. Add in the eggs one at a time until smooth, you probably need to scrape down the sides at least once. Add in the vanilla. Turn the mixer down to low and gradually add the flour mixture until just combined. Add in the oats next and just beat until combined. With a spatula fold in the chocolate and butterscotch chips.

Drop a generous tablespoon of dough onto your cookie sheet, about 2″ apart. Back for 12-15 minutes or until you just start to see the edges turn golden brown. Allow to cool and then devour.

Chocolate Chip Cheesecake Cookies

1 1/4 cups all-purpose flour

1/4 cup cornstarch

1/2 tsp baking powder

1/2 stick unsalted butter, at room temp

4 oz. cream cheese, at room temp

1 large egg

1 tbsp. milk

1/2 tsp real vanilla extract

1 1/4 cups powdered sugar

3/4 cups mini chocolate chips (more if you want to sprinkle some on top)

Directions:

Sift together the flour, cornstarch, and baking powder in a medium bowl.

In your stand mixer, with the paddle attachment, cream together the butter and cream cheese but it’s smooth. Turn down to low; add in the egg, milk, and vanilla. Beat until smooth. Add in the powdered sugar and beat until fluffy. Add in the flour mixture and beat until just combined. Refrigerate for at least 1 hour.

Pre-heat your oven to 375° and line 2 cookie sheets with parchment paper.

Roll the dough into about 1″ balls, place them about 2″ apart, and flatten them slightly. You can use the bottom of a glass or just your hand. If you like, sprinkle a few more chips on top before you flatten them. Bake for 10 minutes, they should just start to turn brown around the edges. Allow to cool and then eat.