Bigger Than Your Face Chunky Peanut Butter Chocolate Chip Oatmeal Cookies with Himalayan Pink Salt

I admit it. I’m a stress baker. When times get tough,  I scan cookbooks and online recipe sites and make a trip to the grocery store to stock up on butter and parchment paper.

Once at home, I turn on the TV, flip through the channels until I find an old episode of Dateline, pull out my handy dandy standup mixer and get to work.

One of my go-to recipes is an Peanut Butter Chocolate Chip Cookie with Sea Salt recipe  I adapted from recipegirl.com. The link will take you to the original recipe and I’ve included my modifications below.

These oversized, not too sweet, slightly salty cookies are delicious served hot out of the oven but I prefer mine frozen and pull one (or three) out whenever I get a craving.

If you give this recipe a try – I’d love to know what you think!

Bigger Than Your Face Chunky Peanut Butter Chocolate Chip Oatmeal Cookies with Himalayan Pink Salt

Yield 2 Dozen Cookies because I make mine REALLY big.

Preheat the oven to 350 degrees F and line cookie sheets with parchment paper.

INGREDIENTS

1 ½ cups all-purpose flour

2 teaspoons baking soda

½ teaspoons regular salt

1 cup (2 sticks) unsalted butter – at room temperature

1 cup crunchy peanut butter

1 cup packed light brown sugar

¾ cup granulated white sugar

2 large eggs

½ cup old fashioned oats

1 cup or more of chocolate chips – I prefer dark chocolate

Himalayan Pink Salt for sprinkling on the top – sea salt works too

 

DIRECTIONS

1. Preheat the oven to 350 degrees
2. Line cookie sheets with parchment paper
3. In a medium bowl whisk together the flour, white sugar, baking soda and table salt. Set aside.
4. In a large bowl, combine butter, peanut butter and brown sugar on medium speed. Beat the eggs one at a time until they are well incorporated. Gradually add the dry ingredients and beat until combined.
5. Stir in the oats and the chocolate chips.
6. Drop the cookies on the cookies sheet using a large spoon. Flatten with a fork and sprinkle with Himalayan Pink Salt.
7. Bake 12 to 15 minutes until golden brown and set in the middle. Check the first batch at 12 minutes and then keep checking each minute until the cookies are baked to your liking.
8. Cool on cookie sheet for a few minutes and transfer them to wire racks using a large spatula.
9. Enjoy!