Peanut Butter & Oatmeal Chocolate Chip Cookies

6 Feb

Peanut Butter Oatmeal Chocolate Chip Cookies

Chocolate and peanut butter — the combination of these two ingredients always leaves me happy.

I liked these, but I would have gone for even more of a peanut buttery taste. We only had natural peanut butter on hand, so that might be one reason why they lacked the good ol’ peanut butter taste that I was looking for. Next time, I’ll try it with the regular not the healthy stuff. :)

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  2. Whisk together the flour, baking soda and salt; set aside.
  3. Using an electric mixer, cream together the butter, peanut butter, granulated sugar, brown sugar, and vanilla extract (about 3 minutes). Add the egg and beat to combine. Gradually mix in the flour until just combined. Stir in the oats, and then the chocolate chips.
  4. Use a large cookie scoop (or as I like to use — a 1 ounce ice cream scoop) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. The cookies may not look completely done when you pull them out of the oven, but they will continue to cook on the sheet. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Recipe from Brown Eyed Baker



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