I hope everyone had a Happy Thanksgiving. Are you all “turkeyed” out? Did you eat way too much? I did, but it was absolutely worth it.
We got back in town last night and our boys insisted we get our tree and house decorated, so we did. I really wish I would have had some of these Peanut Butter Oatmeal Chocolate Chip Cookies left because they would have been the perfect thing to be snacking on while the fire was lit and we decorated.
I made these cookies last week and I’m ready to make them again. They are so, so good . . . I’m talking could eat the entire batch kind of good. They are thick, soft, chewy and packed with oatmeal and chocolate and peanut butter chips.Print
- 1/2 cup butter (, melted)
- heaping 1/3 cup creamy peanut butter
- 1 large egg + 1 yolk
- 3/4 cup light brown sugar (, packed)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup old-fashioned whole rolled oats ((not instant or quick cook))
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (, or to taste)
- 1 cup semi-sweet or milk chocolate chips ((I used both))
- 1/2 cup peanut butter chips
- In a large microwave-safe bowl add the butter, peanut butter, and heat on high power to melt, about 1 minute. Stir and cook in 15-second increments if needed, until mixture is smooth.
- Let cool about 5 mins.
- Add the egg, sugars, vanilla, and whisk until combined (mixture will be slightly grainy).
- Add the oats and stir to combine.
- Add the flour, baking soda, salt, and stir to combine; don’t overmix. Dough will be fairly thick.
- Add the chocolate chips, peanut butter chips, and stir to incorporate.
- Using a large cookie scoop measure out about 1/4 cup of cookie dough (you can use a measuring cup or your hands) shape into balls. (makes about 13-14 cookies)
- Place balls of dough on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. (Dough is a bit on the oily side before chilling and becomes less oily as it chills.)
- Preheat oven to 350F, line a baking sheet with a Silpat liner or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (about 8 cookies per sheet) and bake for about 11 to 12 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set. They may look sligthtly undercooked, that’s ok, you don’t want to overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 5 minutes then place on cooling rack.
- Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months,
It’s important that this dough chills for 2 hours before you bake them, otherwise you will have flatter, thinner cookies, so make sure you plan ahead.
Recipe Source: Averie Cooks