Psst! Need a great cookie recipe to use for leaving by the hearth when Santa comes to visit your house?
If so, I guarantee the man in red will be searching your kitchen for seconds if you leave him a plate of these cookies! I'm betting he might even leave you an extra something in your stocking because these are so awesome!
This recipe came with rave reviews and I am here to tell you, these cookies deserve every word of praise uttered. They will vanish from your cookie jar in record time!
I inquired about the name of the cookies and am told that originally the cookies didn't have a name but everyone who tasted them would exclaim "oh man (or insert various expletitives) these are good!" One bite and you will agree! You will equally love the dough if you are inclined to snitch cookie dough (yes,I eat cookie dough, I admit it). The baked results have a marvelous light and crisp texture that is addicting.
A big thank you to Lynn Ogle, the creator of the recipe and also to Andi Miller for sharing the recipe with me! Lynn's recipe can also be found in the Junior League of Evansville cookbook.
Before we get baking, I want to pass along a little tip. If you're like me and decide on a whim to bake and your butter is rock hard from the refrigerator, pull out your soft cheese grater and grate the butter right into your mixing bowl. It will work like magic, creating more surface space allowing the butter to soften up faster.
Famous Oh! Cookies
Makes approximately 4 1/2 dozen
2 sticks butter (don't substitute margine, use the real thing)
1 cup sugar
1 cup brown sugar
1 cup chunky peanut butter (must be chunky)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cup rolled oats
1 cup chocolate chips
Preheat oven to 365 degrees F.
In a large mixing bowl, cream butter, sugar and brown sugar until light and fluffy.
Add the two eggs and mix well.
Mix in the peanut butter until well blended. Be sure to use Chunky, not smooth.
Add the flour, baking powder, baking soda, vanilla and salt. Mix thoroughly.
Stir in the oats and chocolate chips until they are evenly distributed.
Drop by rounded (heaping) tablespoon fulls onto an ungreased cookie sheet.
Bake for 12 minutes.
Remove from oven and cool 5 minutes before removing from the pan.
I also found that my dark baking sheet resulted in a better browning of the cookies, so use a dark baking sheet if you have it. If not, you can lengthen the baking time by a minute or two to compensate.
...and that my friends is What's Cooking at Cathy's ~ Enjoy!
- My career is in IT. Cooking and photography are among a few of my hobbies. In my spare time, which is most weekends I tie on my apron and exercise my creativity by trying new recipes and adapting them to my tastes. I also have a passion for photography that I incorporate by taking photographs to go along with the recipes I post on my blog. I also enjoy travel, both near and abroad. Meeting new people, new experiences and cultures and oh, not to mention the food! I hope you enjoy my blog.