DOUBLE-SIDED COOKIES RECIPE BY TASTY

Double-Sided Cookies Recipe by Tasty image

Provided by Tresha Lindo

Time 52m

Yield 40 cookies

Number Of Ingredients 18

1 ½ cups all purpose flour
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 cup old fashion oat
1 ½ sticks unsalted butter, softened
1 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup chocolate chips
1 ½ cups all purpose flour
¼ cup cocoa powder
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 stick unsalted butter
1 cup creamy peanut butter
1 cup light brown sugar
1 teaspoon vanilla extract
1 large egg

Steps:

Preheat the oven to 350°F (180°C). Line 2 baking sheets, or as many as you have, with parchment paper.
Make the oatmeal chocolate chip cookie dough: In a medium bowl, sift together the flour, baking soda, and salt. Add the oats and stir to incorporate, then set aside.
In a large bowl, cream together the butter, brown sugar, and vanilla with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the egg and beat to incorporate.
Add the dry ingredients to the wet ingredients and mix until just combined. Add the chocolate chips and fold to incorporate with a rubber spatula. Set the dough aside.
Make the chocolate peanut butter cookie dough: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, peanut butter, brown sugar, and vanilla with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the egg and beat to incorporate.
Add the dry ingredients to the wet ingredients and mix until just combined.
Scoop 1 tablespoon of oatmeal cookie dough and 1 tablespoon of peanut butter cookie dough and roll together in a ball. Repeat with the remaining dough.
Place the cookies at least 2 inches (5 cm) apart on a baking sheet, press down lightly to flatten, and bake for 12 minutes, or until golden brown. Let cool for 10 minutes.
Enjoy!