Peanut Butter Chocolate Chip Oat Cookies

Is there a longer name for a cookie?

This recipe brings the best bits of your favorite traditional Americana cookies:

Peanut Butter
Oatmeal
Chocolate Chip

…all wrapped up into one powerhouse treat.

It’s creamy but crunchy, sweet but a bit savory. It’s everything you could want in a cookie plus some.

A couple of notes:

If you only have salted butter on hand, no worries - simply reduce the added salt to a 1/2 teaspoon.

Chilling the dough will help prevent the dough from spreading too much, so try not to skip this part!

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Don’t forget! Always use room temperature eggs and butter when baking, unless otherwise noted in the recipe!

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Peanut Butter Chocolate Chip Oat Cookies

Ingredients:

• 1 1/2 cups flour (I use all-purpose)

• 2 cups oats (I use old-fashioned)

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt (I use sea salt)

• 1 cup (2 sticks) of unsalted butter

• 1 cup granulated sugar

• 1/2 cup packed brown sugar

• 2 eggs, room temp

• 1 cup peanut butter

• 2 tsp vanilla extract

• 2 1/2 cups chocolate chips (I prefer semi-sweet!)

Directions:

1. Whisk the flour, baking powder, soda, and salt in a medium bowl.

2. In a large bowl, beat the butter until smooth. Add both sugars and beat until creamed. Add the eggs, peanut butter, and vanilla and beat until well combined.

3. Slowly add the flour mixture to the wet ingredients and mix until just combined. Try not to over-mix.

4. Add the oats, and once combined, mix in the chocolate chips. The dough will be a bit sticky. Toss the dough in the fridge while the oven preheats (or at least 15 - 20 minutes).

5. Preheat the oven to 350°F and line your baking sheet with parchment paper. Scoop cookie dough, approx. 1 1/2 to 2 tablespoons per cookie, and arrange at least 2 inches apart. Bake for 10-12 minutes, or until lightly brown on the edges. The centers will look a bit gooey!

Recipe adapted from Sally’s Baking Addiction!

Xx, Riss

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