Oatmeal Peanut Butter Chocolate Chip Cookies
Baking with M, Week 3
My daughter and I are on a roll with our weekly baking adventure. This week’s adventure: COOKIES!
Q: What’s better than a chocolate chip cookie?
A: An oatmeal chocolate chip cookie.
Q: What’s better than an oatmeal chocolate chip cookie?
A: An oatmeal peanut butter chocolate chip cookie!
We found this recipe from Two Peas and Their Pod and decided to give it a try. The base recipe is for oatmeal peanut butter cookies, but we added about 1/2 cup of Nestle Tollhouse Mini Morsels.
I also failed to read all of the instructions and used quick oats instead of old-fashioned. The cookies took a lot longer in the oven than the recipe said it should. I’m not sure if it was because of this, or something else. They still came out soft and chewy and stayed that way for a few days. (They may have lasted longer, but we ate them all.)
In the end, we still got 18 delicious, chewy cookies.
And my husband finally got his peanut butter fix.
Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/2 cups old fashioned oats not the quick cooking kind!
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter at room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
-
Preheat oven to 350 degrees F. Line two large baking sheet with parchment paper and set aside.
-
In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.
-
With a mixer at medium speed, beat together the butter, peanut butter, and sugars until creamy, for about 2 minutes. Add the egg and vanilla extract. Mix until well combined.
-
With the mixer on low, add in the dry ingredients and mix until just combined.
-
Shape cookie dough into round balls and place on the prepared baking sheets, leaving about 2 inches in between cookies. Bake for 10-12 minutes, until the cookies are lightly browned around the edges, but still soft in the middle.
-
Remove cookies from oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.