Oatmeal Peanut Butter Chocolate Chip Scones

The authors describe this as a "scone/cookie hybrid”; it does taste like a peanut butter-chocolate chip cookie, and a good one at that, but with the moist and tender texture of a good scone.

I didn’t have crunchy peanut butter “ something that was apparently very important for texture “ so I used a scant ½ cup of creamy and added about 2tbsp chopped, dry roasted peanuts. I made them the night before and baked them from a frozen state; they took just a few minutes longer than the time in the recipe.

They were a huge hit…dense, but quite delicious warm and still good hours later. I particularly liked the crunchy sugar topping which added a little extra to the not-too-sweet scone.