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- 1 Stick Butter
- ½ Cup Creamy Natural Peanut Butter (I’m talking, go to the co-op, get the kind you have to stick in the fridge, this is the secret to salty-sweet)
- 1 Cup Brown Sugar
- ¼ Cup White Sugar
- 1 Tablespoon Honey
- 1 Tablespoon Vanilla Extract
- 1 Whole Egg
- 1 Egg Yolk (this is the key to soft, chewy perfection)
- 1½ Cups Flour
- ½ Teaspoon Baking Soda
- 1½ Teaspoons Salt
- 1½ Cups Old Fashioned Oats
- ⅓ Cup Sweetened Shredded Coconut
- ⅓ Wheat Germ
- ½ Cup Chopped Peanuts (I used unsalted dry-roasted)
- ½ Cup Peanut Butter Chips
- Sprinkle of Sea Salt
- A Handful of Semi-Sweet Chocolate Chips, White Chocolate Chips, Butterscotch Chips and/or Reese’s Peanut Butter Cups

1. Preheat oven to 325 degrees
2. On high speed, cream butter and sugar
3. Add honey and vanilla to mixture
4. Mix in egg and yolk
5. Slowly mix in flour, baking soda and salt
6. Slowly mix together dry ingredients including the peanut butter chips, but excluding other chips
7. Sprinkle with sea salt
8. Take cookie dough and press chocolate chips or Reese’s Peanut Butter Cups into center, making sure dough surrounds the chips inside (don’t worry about the peanut butter chips sticking out – they don’t burn like the others will)
9. Bake on parchment paper for 12-15 minutes (they will look a bit undone, one batch I “overbaked” but they still stayed soft and chewy!)

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