Tortie’s Chocolate Chip/Peanut Butter Cookies

Ingredients: Volumetric Metric

Packed Brown Sugar ¼ cup (and a bit) 60g
Margarine (non-hydrogenated) ½ cup 114g
Peanut Butter (smooth or crunchy) ½ cup 130g
Large Egg 1 ~ 50g
Vanilla 2 tsp 8.6g
A/P Flour ¾ cup 104g
Large Flake Rolled Oats ¾ cup 77g
Baking Soda 1 tsp 5g
Salt ½ tsp 3.4g
Semi-Sweet Chocolate Chips 1 cup 200g

Directions:

In large bowl, beat sugar and margarine until fluffy, using electric mixer on
medium speed. Add peanut butter, egg and vanilla. Beat until well blended.

In medium bowl, stir together flour, oats, baking soda, salt, chocolate chips. Add
to margarine mixture. Using wooden spoon, stir just until moistened and
blended.

Drop by rounded tablespoons onto baking sheets lined with parchment

paper/silicone/baking sheet. Using fingers quickly and lightly adjust into rounds
and flatten slightly. Bake one sheet at a time in center of preheated 375F oven
until cookies are golden brown at edges, 8-12 minutes. Cool each baking sheet
on wire rack for 1 minute. Transfer cookies to rack and cool completely.

Yield: About 3 dozen