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I have a friend. Let’s call her “Al the Pal”. She excels at everything she does, except swimming with stingrays. But that’s a story for another time. She’s so good at baking that she made a single batch of chocolate chip cookies over 10 years ago that my father had a chance to sample and to this day he still asks when Al the Pal is going to whip up another batch of those cookies. Right now this is her go-to cookie recipe. Since she has a proven track record of creating fabulous culinary delights I thought this recipe should be near the top of my list of new ones to try. I don’t have any photos of the cookies from her so let’s all pretend that the picture I post at the end is exactly how they should look, m’kay?

Your ingredients. Honey, peanut butter, chocolate chips, baking soda…it all sounds so delicious!

Mix together the flour, oats, baking soda and salt. Per usual, I mix everything in a measuring cup and use my teaspoon to stir. Side note: Sliding teaspoons and tablespoons are the bee’s knees. Go get yourself a set…who cares what the spouse (or cat) says.

Cream the brown sugar and butter, then beat in the egg.

Add honey, peanut butter, and vanilla. Per Al’s instructions, I used about ¾ of a cup of peanut butter as otherwise the cookies tend to be almost too rich. Can a cookie be too rich? I’ll let you decide. Another side note: You should also invest in one of those cylinder shaped sliding measuring cups. I use it for peanut butter so I don’t spend 2 minutes scraping peanut butter out of the measuring cup.


Gradually add in dry ingredients and then stir in the chocolate chips. I took a small sample of the batter without the chocolate chips and was surprised that it didn’t have an overwhelmingly strong peanut butter flavor. Don’t get me wrong, you can taste the peanut butter, but it’s not the same flavor as a straight peanut butter cookie. I can already tell the cookies are going to be very rich and pretty solid….Excellent (said in a Mr. Burns voice).

Cover and chill batter for roughly 30 minutes. I chilled my overnight.

Cookie scoop time! Bake 8-12 min at 350 degrees. This is the first batch I put in the oven and after 8 minutes they hadn’t moved. I knew it was going to be a solid cookie but with no movement at the 8 minute mark I was nervous. I put them in for the full 12 minutes and they did end up spreading a little bit. I flattened the remaining batches using the bottom of a glass before I put them in the oven just to ensure they’d bake all the way through!

The flattened batches, fresh out of the oven! They held their shape nicely. And they were solid (as expected). In fact, when I slid them on to the counter to cool they made an audible thudding noise. I felt like I was in the Olympics, shot-putting cookies onto the counter.

My cookie conga line. I gave one to my husband and he was surprised that they didn’t have a strong peanut butter flavor. He also told me they were excellent. Of course, he’s my husband so what else is he going to say if he wants to continue sleeping in our bedroom?

Al the Pal’s PB Chocolate Chip Cookies

1 1/2 cups flour
1/3 cut oats (quick cooking oats)
1 tsp baking soda
1/4 tsp salt

1 cup peanut butter (Skippy Creamy)
1 cup dark brown sugar, packed
1/2 cup (1 stick) butter, room temperature
1/4 cup honey
1 egg
1 1/2 tsp vanilla

About 1/2 bag of chocolate chippies

Mix the first 4 ingredients (dry) in a small bowl.  Cream the brown
sugar and butter, add the egg.  Add honey, peanut butter, and vanilla.
Gradually add in dry ingredients and then chocolate chips.  Cover and
chill batter for roughly 30 min.  Bake 8-12 minutes at 350.

Makes about 3 dozen cookies

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