Peanut Butter, Oatmeal & Chocolate Chunk Cookies
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.)
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.
Peanut Butter, Oatmeal & Chocolate Chunk Cookies
AuthorJulie
Preheat the oven to 350?F
In a large bowl, beat the butter, peanut butter and brown sugar until creamy; beat in the egg and vanilla.
Add the flour, oats, baking soda and salt and beat on low or stir until the dough comes together. Stir in the chocolate chunks.
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
Directions
Preheat the oven to 350?F
In a large bowl, beat the butter, peanut butter and brown sugar until creamy; beat in the egg and vanilla.
Add the flour, oats, baking soda and salt and beat on low or stir until the dough comes together. Stir in the chocolate chunks.
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.
I made the peanut butter cookie for my son birthday and they were so amazing! Easy to make!! I loved the flavors very much.
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!
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.
BRILLIANT!
These look amazing!!! What ingredient do you think works best if I need a substitute for peanut butter?
Hmm.. can you eat other nut butters? Like almond?
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?
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. 🙂
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!