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Tuesday, June 26, 2012

Peanut Butter Chocolate Chip Oatmeal Cookies with Sea Salt

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My sister made these cookies for the Cookies & Milk Shower that we threw a few months ago. I stuck the leftovers in the freezer with all of my other leftover cookies, with plans to serve them at church the following week. The thin mints made it to church, the chocolate chip cookies made it to church, even the peanut butter butterscotch cookies lasted the week. These? These didn’t stand a chance.

I actually spent the week devouring them frozen, straight from the freezer. Even the freezer couldn’t mask the magical combination: peanut butter, oats, chocolate chips, and a generous sprinkle of sea salt. Freshly made, they were just as addicting! Refrigerate the dough overnight before baking to prevent the cookies from spreading too much. Perfect texture, perfect flavor, just perfect. Quit reading, just go make a batch! You can find the recipe here---but I highly recommend refrigerating the dough overnight instead of just baking!

One Year Ago: Amaretto Fruit Dip
Two Years Ago: Cheesecake Cookies