These cookies are AMAZING. Really. The cookies have a tender crumb from the oatmeal and are not too sweet, which balances the creamy white chocolate. The peanut butter flavor comes through without being too overpowering. If you are a peanut fanatic you could even substitute peanut butter chips in for the white chocolate! The original recipe was from Broma Bakery, but it called for peanut butter frosting. I wanted to use chips I had in my pantry so I added them instead.
Peanut Butter White Chocolate Cookies
1/2 cup flour
1 1/2 cups oats
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup peanut butter (I used freshly ground from Whole Foods)
1/2 cup salted butter, softened
1 cup white chocolate chips
Mix the oats, flour, baking powder, baking soda, and salt together in a bowl.
In a separate larger bowl, cream the butter, sugar, egg, peanut butter, and vanilla together. Add the dry mixture and mix until incorporated with a wooden spoon. Add the chocolate chips. Put in the fridge for an hour.
Preheat your oven to 350 degrees. Place teaspoon size portions of dough onto a lined baking sheet. I was able to fit 6X3 on one pan. Press lightly on each mound of dough to flatten slightly. Bake for 8-10 minutes. Make sure you let the cookies cool for some time before you remove them from the pan because they are very delicate warm!