What’s not to love about these cookies? If you’re a fan of Reese’s peanut butter cups, these may become your new favorite cookies. I made mine with White Whole Wheat flour, but feel free to use all purpose flour, or a combination of white and wheat.
What you'll need
Ingredients
Peanut Butter Oatmeal Chocolate Chip Cookies
1 cup unbleached 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
½ cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips
¼ cup unsalted roasted peanuts, finely chopped (optional)
The method
Directions
01
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
02
Whisk together the flour, baking soda and salt; set aside.
03
On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar, about 3 minutes. Scrape down bowl and add the egg and vanilla extract, and beat to combine. On low speed, gradually add the flour until just combined. Using large wooden spoon, stir in the oats and chocolate chips (and nuts if using).
04
Using an ice cream scoop (3 tablespoons), drop dough onto prepared baking sheets about 2 inches apart. Bake each sheet for 11-13 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Easy Peanut Butter Oatmeal Chocolate Chip Cookies
Prep
Cook
Yield
What’s not to love about these cookies? If you’re a fan of Reese’s peanut butter cups, these may become your new favorite cookies. I made mine with White Whole Wheat flour, but feel free to use all purpose flour, or a combination of white and wheat.
Ingredients
Peanut Butter Oatmeal Chocolate Chip Cookies
1 cup unbleached 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
½ cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips
¼ cup unsalted roasted peanuts, finely chopped (optional)
Cook Like James · The method
Directions
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
On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar, about 3 minutes. Scrape down bowl and add the egg and vanilla extract, and beat to combine. On low speed, gradually add the flour until just combined. Using large wooden spoon, stir in the oats and chocolate chips (and nuts if using).
4
Using an ice cream scoop (3 tablespoons), drop dough onto prepared baking sheets about 2 inches apart. Bake each sheet for 11-13 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
Cook Like James
Easy Peanut Butter Oatmeal Chocolate Chip Cookies
Prep
Cook
Yield
What’s not to love about these cookies? If you’re a fan of Reese’s peanut butter cups, these may become your new favorite cookies. I made mine with White Whole Wheat flour, but feel free to use all purpose flour, or a combination of white and wheat.
Ingredients
Peanut Butter Oatmeal Chocolate Chip Cookies
1 cup unbleached 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
½ cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips
¼ cup unsalted roasted peanuts, finely chopped (optional)
Directions
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
On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar, about 3 minutes. Scrape down bowl and add the egg and vanilla extract, and beat to combine. On low speed, gradually add the flour until just combined. Using large wooden spoon, stir in the oats and chocolate chips (and nuts if using).
4
Using an ice cream scoop (3 tablespoons), drop dough onto prepared baking sheets about 2 inches apart. Bake each sheet for 11-13 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
