I don’t know how early that you start your holiday cookie baking, but if you are still adding to your cookie repertoire, my peanut butter oatmeal chocolate chip cookies are ones that you should try. These are harder cookies that have a double yummy advantage of two types of chocolate from unsweetened cocoa along with chocolate chips that compliment the peanut butter in a subtle, but delightful way without overpowering that peanut flavor.
Another reason that I will love this recipe for my peanut butter oatmeal chocolate chips cookies are that travel and keep well. They have a nice chew to them and are perfect for dunking into your coffee or hot chocolate.
If you like peanut butter and chocolate as much as my family does, I hope you give my recipe a try. These cookies are also ones that you don’t have to worry about them spreading on cookie sheets like some others tend to do.
I honestly think that you’re going to love my recipe. In fact, you also may want to check out my peanut butter filled cookies that have a delicious, gooey center.
Peanut Butter Oatmeal Chocolate Chip Cookies
1 cup softened butter
1 cup (creamy or crunchy) peanut butter
1-1/2 cups (light or dark) brown sugar, firmly packed
1 cup sugar
2 large eggs
1/4 teaspoon of baking powder, leveled
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla
2-1/4 cups sifted flour
1 ½ cups quick oats
1 teaspoon salt
3/4 cup of semi-sweet chocolate chips
Beat together in a large mixing bowel the butter, peanut, sugars, eggs, and vanilla until creamy.
Sift together flour, salt, unsweetened cocoa, and baking powder.
Stir in the oats before incorporating the chocolate chips last.
Shape into one-inch balls.
Place on a greased cookie sheet.
Flatten your cookie balls with a fork. I like to use a cross over design.
Here’s a hint to keep your dough from sticking in the prongs of your fork. Keep a small cup of cold water handy to dip the fork in when it starts to give you problems.
Bake in a 350-degree oven for about 12-15 minutes, depending on how your oven is regulated.
You can stab with a toothpick to see if anything sticks. Just be aware that these peanut butter oatmeal chocolate chip cookies come out of the oven very soft. Do not try to remove them from the cookie sheet until giving them about five minutes to set and harden.
ENJOY!
- 1 cup softened butter
- 1 cup creamy or crunchy peanut butter
- 1-1/2 cups light or dark brown sugar, firmly packed
- 1 cup sugar
- 2 large eggs
- 1/4 teaspoon of baking powder leveled
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla
- 2-1/4 cups sifted flour
- 1 ½ cups quick oats
- 1 teaspoon salt
- 3/4 cup of semi-sweet chocolate chips
-
Beat together in a large mixing bowel the butter, peanut, sugars, eggs, and vanilla until creamy.
-
Sift together flour, salt, unsweetened cocoa, and baking powder.
-
Stir in the oats before incorporating the chocolate chips last.
-
Shape into one-inch balls.
-
Place on a greased cookie sheet.
-
Flatten your cookie balls with a fork. I like to use a cross over design.
-
Here’s a hint to keep your dough from sticking in the prongs of your fork. Keep a small cup of cold water handy to dip the fork in when it starts to give you problems.
-
Bake in a 350-degree oven for about 12-15 minutes, depending on how your oven is regulated.
-
You can stab with a toothpick to see if anything sticks. Just be aware that these peanut butter oatmeal chocolate chip cookies come out of the oven very soft. Do not try to remove them from the cookie sheet until giving them about five minutes to set and harden.
-
ENJOY!
