not too many things get me more excited than the combination of peanut butter and chocolate. i made these to send in a care package and was REALLY happy the recipe made so many cookies because after i tried the first one, i didn’t want to part with more than i had to (please don’t judge me). the best part? if any of them last after the first couple days, they get EVEN BETTER after they’ve been sitting around for awhile. peanut butter+chewy+creamy fudge – i mean, c’mon people.
PEANUT BUTTER & FUDGE OATMEAL COOKIES (via The Kitchn)
1/2 cup unsalted butter, very soft
1 1/2 cups all-natural creamy peanut butter
1 cup brown sugar
1/4 cup white sugar
2 teaspoons vanilla
4 1/2 cups old-fashioned oats
2 teaspoons baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
One 14-ounce can sweetened condensed milk
preheat oven to 350°F and line two large cookie sheets with parchment paper.
in a bowl, mix the butter, peanut butter, and sugars. mix in eggs and vanilla until it looks like a big liquidy mess. add the oats, baking soda, and salt, and mix thoroughly, make sure to get all the ingredients that like to segregate and hang out under the top layer of the actually mixed up stuff. refrigerate the dough while preparing the fudge.
*i ended up refrigerating the dough overnight because i started to make these and then had to leave the house. the next day i just let the bowl sit at room temp for a few minutes and could work with it fine*
pour the sweetened condensed milk into a sauce pan and add chocolate chips. turn the heat on low and continually stir until all the chocolate chips are melted and completely mixed in with the condensed milk. set aside.
take the dough and form into half balls. i used a tablespoon and pressed chunks of dough into that so it gave me a flat bottom. then pushed craters into the tops so that the cookie would be a fudge holder of sorts (you can just spoon it on top of a flattened cookie if you want, but i loved the big bite of gooey fudge in the center of the cookie). spoon the fudge into all the craters – if it gets too hard to work with, heat it back up on the stove for a few minutes (don’t forget to stir), i had to do this once.
bake the cookies for 12 minutes or until golden around the edges. they will be very fragile when they come out of the oven so leave them on the cookie sheet for 5 minutes or so. then slide the cookies, while still on the parchment, onto a wire rack and let cool for another 10-15 minutes.