White Chocolate Peanut Butter Oatmeal Cookies

White Chocolate Peanut Butter Oatmeal Cookies
[adapted from the giant rainbow cookies]
makes about 18 cookies
1 1/4 cups all-purpose flour
1 cup of old fashioned rolled oats
1/2 teaspoons baking soda
1/4 teaspoon salt
8 tablespoons of unsalted butter, melted and cooled
6 tablespoons of creamy peanut butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup white chocolate morsels/chunks
1/2 cup peanut butter morsels
Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
Mix the flour, oats, salt and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add dry ingredients and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in white chocolate and peanut butter chips.
Shape the dough into a ball the size of a golfball. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and slightly puffy. Do not over bake. Let cool completely then dig in!