My friend Johanna reads my blog regularly and sent me this recipe so that everyone could make one of her favorite chocolate chip cookies.

Johanna, I have a confession to make. I screwed these up. Royally.

Most days, I’m an amazing multi-tasker. Not today, obviously, as I was talking on the phone while making these cookies and made the biggest mistake one could make. As I scooped the cookie dough onto the baking sheet, I had this brief thought that maybe the cookies looked a little soupy, but I quickly dismissed it. Then I put them in the oven and checked on them several minutes later, and, I won’t lie, a dirty 4 letter word came out of my mouth. I had *completely* forgotten to put in the flour/oatmeal mixture. My cookies were quickly turning into chocolate chip pancake goo. Not one to let anything go to waste, I whisked them out of the oven and scooped up the soupy mess and added it to the remaining cookie mixture along with the flour and oatmeal. So, these cookies aren’t at all what Jo usually makes. I’m not even sure you can call them Jo’s oatmeal, pb, choc chip cookies anymore. Maybe they’re more aptly named, “Oh, DARN IT!” cookies. Or something like that. :)

Aside from a few minor tweaks, I’m writing the recipe as it was originally meant to be followed, but the photos are from my process. If you like the idea of a chocolate based cookie, just melt a quarter of your chocolate chips in the microwave and mix in with the rest of the dough. Don’t forget that flour mixture!!! :)

Also, I tried two different methods of shaping the cookies. Or rather, I shaped some and didn’t shape the others. I preferred the look of the unshaped cookies, but my mom preferred the look of the shaped cookies. You be your own judge and shape (or not!) accordingly.

jo’s oatmeal, pb, choc chip cookies

1 1/2 cups old-fashioned rolled oats, divided
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 tablespoon vanilla extract
3/4 cup peanut butter
2 large eggs
16 oz chocolate chips (you can melt 4 oz if you’d like your cookies to have a chocolate base)

Preheat oven to 325°F.

In a food processor pulse 1 cup oats until ground fine.

In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda, and salt.

In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter.

Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture.

Add chocolate chips, beating just until combined. Chill cookie dough for at least 30 minutes or up to 36 hours.

Shape the dough into 1″ balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly if you so desire.

Bake cookies in batches in middle of oven 13-15 minutes, or until just pale golden (or, if you melted your chocolates, until the bottoms seem set).

Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.