Friday, February 21, 2014

Peanut Butter Oatmeal Chocolate Chip Cookies

Let's play a game where you try to jam as many things as possible into one cookie. Ready? I'm going to start with these sweet, soft, nutty cookies with peanut butter, oatmeal and chocolate chips. Boom. Jam packed cookie for the win. At first glance, this may seem like a pseudo-monster cookie, but really it's different in texture and in flavor because it doesn't have the M&Ms, nuts or some of the other things indicative of a monster cookie. These peanut butter oatmeal chocolate chip cookies are soft and the chocolate chips dot a peanut butter based oatmeal cookie so each element has a clear part to play in flavor and texture. Yes, these cookies are all good down to the last crumb.

This is usually the place where I tell you why I made these cookies. Except I don't remember why. Probably because I wanted cookies (story of my life), but it could have been just because I saw the recipe and needed (needed) to try them right away. Posted by Elyse to Six Sisters' Stuff, I used semi-sweet chocolate chips instead of milk and adjusted the method of adding ingredients slightly. The results was perfectly soft, slightly chewy and totally delicious cookies with some of my favorite flavors.

Peanut Butter Oatmeal Chocolate Chip Cookies


1/2 cup butter, room temperature
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 egg
1 cup flour
1/2 cup oats
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand held mixer, beat butter and peanut butter until smooth and creamy for 1-2 minutes. Add both sugars and continue beating until light and fluffy, another 2 minutes or so, scraping sides of bowl as needed. Beat in vanilla and egg until incorporated.

In a medium bowl, whisk together flour, oats, baking soda and salt. Gradually add to peanut butter mixture, stirring until just combined.

Fold in chocolate chips.

Drop dough onto parchment or Silpat lined baking sheets. I used a small cookie scoop. Flatten slightly with palm of hand.

Bake at 350 degrees F for 10-12 minutes until set and lightly golden. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking. 

Remove from oven and cool on pan for 2-3 minutes before transferring to wire racks to cool completely.

Makes 4 dozen cookies

Happy Baking,
The Cookie Princess

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