With a bunch of Oreo cookies leftover from the mint Oreo cupcakes I made earlier, it was only logical to throw them into my batch of peanut butter chocolate chip cookies, right?

These suckers have peanut butter, oatmeal, chocolate chips, and chunks of Oreo mixed in. Yum.

I used the recipe for Jose's Oatmeal Peanut Butter Chocolate Chip Cookies that I found on Epicurious.com. The cookies received raving reviews online. Well, if it's good enough for those foodies, it's good enough for me.

I omitted the grated chocolate (I hate grating chocolate because it's so messy and melts all over the dang place) and added a good helping of chunked up Oreo cookies (probably one sleeve's worth). If you wanna go crazy, throw in some nuts too. The recipe makes a few dozen cookies and they are hard to resist. You have been warned!

The cookies will be pale and slightly toasty brown when they're done baking. Don't over-bake them in the oven because they'll continue to cook while they cool on the cookie sheets.

Jose's Oatmeal Peanut Butter Chocolate Chip Cookies

Ingredients

1 1/2 cups old-fashioned rolled oats

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

a 12-ounce bag semisweet chocolate chips

8 ounces semisweet chocolate, grated (I omitted this)

Oreos, broken up into chunks (*optional)

Directions

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, and gradually beat in flour mixture. Add chocolate chips and grated chocolate (and Oreos if desired), beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week.

Preheat oven to 325°F.

Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly.

Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.