The original name of this cookie was Chewy Chocolate, Peanut Butter & Oatmeal Cookies with Semolina Flour. That name is too long and they are not at all what I would call a “chewy” cookie. I would call them “crunchy” from the texture that comes from the semolina. The dough is smooth and fun to work with and the cookies are soft.
Adapted from myjerusalemkitchen.com
1 cup semolina flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
¾ cup peanut butter *see note
¾ cup brown sugar
½ teaspoon vanilla extract
½ cup rolled oats
1 cup chocolate chips
1. Heat oven to 350 F.
2. Line large baking sheet with parchment paper. Set aside.
3. Whisk together semolina flour, baking soda and salt. Set aside.
4. Cream together butter, peanut butter, brown sugar and vanilla.
5. Beat in egg.
6. Beat in semolina flour mixture until just combined.
7. Stir in oats and chocolate chips.
8. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet. Bake 13-18 minutes until set and edges and bottoms are golden brown. I would usually not cook cookies that long, but it may be needed for this recipe.
When we got married, 35 years ago, I came from a “smooth” peanut butter family and my wife from a “crunchy” family. I have alway maintained that there would be no trouble in having both but she converted and now we only have smooth so that is what I used, though the original recipe called for crunchy.