Peanut Butter Oatmeal Chocolate Chip Cookies
User Reviews
5
Peanut Butter Oatmeal Chocolate Chip Cookies
Description
The recipe calls for all-purpose flour, rolled oats, baking powder, baking soda, salt, unsalted butter, brown sugar, granulated sugar, egg, vanilla extract, creamy peanut butter, and two kinds of chocolate chips (semi-sweet and milk chocolate). The dry ingredients are whisked together then combined with the creamed butter, sugars, egg, vanilla, and peanut butter. The mixture is scooped onto lined baking sheets and gently flattened prior to baking at 350 degrees for 9 to 10 minutes. The cookies are baked until slightly underdone in the center to remain soft but with golden edges. Cooling on the baking sheet before transferring to a rack helps them set properly. The mix of oats adds chewiness while peanut butter contributes richness and flavor alongside the chocolate chips. The dough can be rested briefly to facilitate shaping into uniform balls before baking.
Ingredients
- 1 cup (140g) all-purpose flour
- 2/3 cup (65g) rolled oats or quick oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (4 oz) unsalted butter softened
- 2/3 cup (144g) packed light brown sugar
- 1/3 cup (73g) granulated sugar
- 1 egg large
- 1 tsp vanilla extract
- 2/3 cup (168g) peanut butter SKIPPY® brand, creamy
- 1/2 cup (3 oz) chocolate chips semi-sweet
- 1/2 cup (3 oz) milk chocolate chips
Instructions
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking powder, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar. Mix in egg and vanilla, then blend in peanut butter.
- With mixer set on low speed slowly add in dry ingredients and mix just until combined. Stir in semi-sweet and milk chocolate chips.
- Scoop dough out about 2 1/2 Tbsp at time (using a cookie scoop or two spoons, one to scoop and the other to drop the dough. Or you can let it rest at room temp for about 15 minutes and you should be able to roll them into balls for more uniform shapes), and drop onto Silpat or parchment paper lined baking sheets.
- Flatten cookies slightly then bake in preheated oven 9 - 10 minutes (they'll look slightly under-baked). Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
User Reviews
Overall Rating
5
You'll Also Love
