oatmeal peanut butter chocolate chip cookies

I’m not a big snacker, but I love me a good cookie. I’m pretty simple in my tastes… usually sticking to chocolate chip, chocolate-chocolate chip, peanut butter, peanut butter chocolate chip, or oatmeal chocolate chip cookies … but last week when I saw Leslie’s blog post about oatmeal peanut butter chocolate chip cookies, something clicked. And I just HAD to make them. Because OMG that sounds like the BEST COOKIE EVER. (She chooses the best cookie recipes!) I’ve actually had a string of bad luck with cookies lately (they tend to flatten when baking and come out REALLY crispy) and these are no exception. (But that actually works for this cookie.) I still can’t figure out if it’s the oven, or the baking soda, or the butter (or the fact that I don’t use parchment paper??), but I’m going to keep baking until I get to the bottom of it!

chocolate chip peanut butter oatmeal cookies
chocolate chip peanut butter oatmeal cookies

Based on Martha Stewart’s recipe, but I halved it so it only made ~24 really big cookies:

1.5c old fashioned oats
1/6c (2-1/2T whole wheat flour)
1/2t baking soda
1/2t baking powder
1/4t coarse salt
1/2c granulated sugar
1/2c packed lt brown sugar
1/2c (1 stick) unsalted butter, softened
1/4c natural peanut butter
1 lg egg
1/2t vanilla
1c whole salted peanuts
1c semi sweet chocolate chips

Mix dry ingredients together in a bowl. In another bowl, beat sugars and butter on med speed for ~5mins. Beat in peanut butter, then egg, then vanilla. Mix in dry ingredients, then mix in peanuts and chocolate chips. Bake at 350 for 13-15mins. (lined with parchment paper?)

I think what I like best about this cookie is the oatmeal and whole peanuts make me think these are “healthy” so I don’t feel guilty having one with (or for) breakfast. 🙂

p.s. Woah I just found this recipe, and this one, and this one. I want to try them ALL.

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3 Responses to oatmeal peanut butter chocolate chip cookies

  1. nova says:

    It’s been forever since I have made cookies. This might be something to do this week., but I would probably just eat the whole batch. Martha’s shortbread cookie (dipped in Chocolate) is really good, too.

  2. jaruuds says:

    I would diagnose your flattened cookies as needing a tad more flour or less softened butter. But these look wonderful regardless. I’ve been thinking about making cookies for a couple weeks now- it doesn’t usually take me so long to fulfill my craving!

  3. Janet says:

    RE: flatness: it could be your brand of butter . . . I have great luck with Land o’ Lakes but not so much with off-brands. Also – humidity! The best part, though, is you can still eat your mistakes!

    I use a Silpat for cookies and love it — and parchment paper for brownies.

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