Peanut Butter, Oatmeal & Chocolate Chunk Cookies

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When there’s nothing else you can do, bake. I feel like baking the world a batch of cookies.

Is Halloween far enough in the rear-view mirror to warrant a chewy peanut butter-chocolate chunk cookie?

Related: If I add some oatmeal, does it classify more as lunchbox/afternoon snack than holiday cookie platter fare?
We’re about to embark on cookie season, but although this is the very friendliest kind of cookie, it’s not particularly festive.

(Or is it? For the record, a stack of these would be well received by me any time of year.)

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Peanut butter and chocolate are two of my favourite things, together even better. Chewy in the middle, with a crispy edge and big puddles of chocolate. This is the type of workhorse cookie I bake when I need a good stash of something to have on hand for the hungry and sad, for lunches (W’s school has no nut allergies), and to freeze for another day when we might need more of the above – the balls of dough can be scooped and frozen, then set out on a parchment-lined sheet to wait for the oven to heat, because cookie emergencies do exist.

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Peanut Butter, Oatmeal & Chocolate Chunk Cookies

AuthorJulie

Yields1 Serving

1/2 cup butter, at room temperature
1/2 cup creamy peanut butter
1 cup packed brown sugar
1 large egg
2 tsp. vanilla
1 cup all-purpose flour
3/4 cup old-fashioned or quick oats
1/2 tsp. baking soda
1/4 tsp. salt
1 cup chocolate chips or chopped dark chocolate

1

Preheat the oven to 350?F

2

In a large bowl, beat the butter, peanut butter and brown sugar until creamy; beat in the egg and vanilla.

3

Add the flour, oats, baking soda and salt and beat on low or stir until the dough comes together. Stir in the chocolate chunks.

4

Drop by the large spoonful onto a parchment-lined baking sheet and bake for 15 minutes, or until golden – darker around the edges, but still soft in the middle. Transfer to a wire rack to cool. Makes about 1 1/2 dozen large cookies.

Ingredients

 1/2 cup butter, at room temperature
 1/2 cup creamy peanut butter
 1 cup packed brown sugar
 1 large egg
 2 tsp. vanilla
 1 cup all-purpose flour
 3/4 cup old-fashioned or quick oats
 1/2 tsp. baking soda
 1/4 tsp. salt
 1 cup chocolate chips or chopped dark chocolate

Directions

1

Preheat the oven to 350?F

2

In a large bowl, beat the butter, peanut butter and brown sugar until creamy; beat in the egg and vanilla.

3

Add the flour, oats, baking soda and salt and beat on low or stir until the dough comes together. Stir in the chocolate chunks.

4

Drop by the large spoonful onto a parchment-lined baking sheet and bake for 15 minutes, or until golden – darker around the edges, but still soft in the middle. Transfer to a wire rack to cool. Makes about 1 1/2 dozen large cookies.

Peanut Butter, Oatmeal & Chocolate Chunk Cookies
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9 comments on “Peanut Butter, Oatmeal & Chocolate Chunk Cookies

  1. indian restaurant edmonton
    November 21, 2016 at 1:26 am

    I made the peanut butter cookie for my son birthday and they were so amazing! Easy to make!! I loved the flavors very much.

  2. Sue D
    November 22, 2016 at 9:33 pm

    If ever I could a make a case for cookie emergencies, now would be the time! Nothing wrong with using cookies to boost morale. Looks delish Julie!

  3. Deana
    November 29, 2016 at 9:15 am

    Yum! A friend recently sent me a really similar recipe where you envelope a mini Reese’s peanut butter cup within the cookie – so decadent but everyone looooved them! You just can’t go wrong with this combination.

    • Julie
      November 29, 2016 at 12:07 pm

      BRILLIANT!

  4. Jamie May
    December 1, 2016 at 4:39 pm

    These look amazing!!! What ingredient do you think works best if I need a substitute for peanut butter?

    • Julie
      December 2, 2016 at 10:31 pm

      Hmm.. can you eat other nut butters? Like almond?

  5. Nicola
    February 21, 2018 at 9:32 pm

    these look great- did you do the trick of hitting cookie sheet on counter while cookies are hot to get that rippled look? I can’t remember if you are supposed to keep baking after banging the cookie sheet…have you ever tried this?

    • Julie
      February 21, 2018 at 9:43 pm

      I have! Not with this batch though… some formulas, when they have a high ratio of butter and sugar to flour, ripple on the edge on their own. 🙂

  6. Megan
    January 29, 2022 at 1:28 pm

    Oh my goodness! Late to the party on this recipe but this is definitely my new go-to way to eat oats (eg. chocolate chip cookie)! THANK YOU!

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