I must love you guys a lot to share this recipe :) as this is my star recipe, the pinnacle, my signature bake. These are Peanut Butter Chocolate Chip Oatmeal cookies, and I've been making them for over 3 decades. I call 'em: Poochiemakers.
Pictured: A Poochiemaker, in the outdoors, where it tastes ESPECIALLY amazing.
You can make these and have warm gooey cookies 20 minutes from the time you think WOW those would taste good! They keep well in an airtight container, and if made with gf oats and peanut butter (JIF *IS* gf, by the way!) they are gluten free! They make great trail food, or pre-breakfast snack while you are making your first cup of camp coffee, or late-at-night in-tent munchie... you can easily half the recipe and it works well - but honestly - WHY WOUDJA??!!
Pictured: Ready-to-bake in foreground, fresh outta the oven in background
Poochiemakers
Ingredients:
1/2 Cup baking margarine (preferred) or butter. I use Imperial.
1 1/2 C white sugar
1 1/2 C light brown sugar
4 eggs
2 tsp pure vanilla extract
2 1/4 C Extra Chunky Peanut Butter (JIF works great!) DO NOT use a natural peanut butter, the oiliness will NOT work!
8 Cups Old Fashioned Rolled Oats (do NOT use the instant or quick-cook kind)
1 bag semisweet chocolate chips
2 1/2 tsp baking soda
Instructions:
Preheat oven to 350
Cream butter and sugars.
Beat eggs and vanilla together and add to creamed mixture
Mix in peanut butter
Add baking soda, oats, and chocolate chips, mixing thoroughly. It'll be very thick.
If you can stand it, let the dough sit for ~10 minutes, so the oats incorporate a bit. You get a cookie that holds together better.
Spoon out walnut-sized chunks of dough onto parchment paper on a cookie sheet. Press down slightly.
Bake for 9 minutes, until edges are golden and centers just set.
Remove, cool on parchment on rack for 5 mins, then transfer to rack with spatula to continue cooling.
Store in airtight container. And take them camping!
Makes ~ 4 dozen cookies. That will be eaten before you can say solocamp.