I think that most mothers of small children agree that most anything can be achieved with the promise of a cookie from the cookie jar. Now I am not saying I bribe my daughter (ahem) or anything, but a special treat can do wonders for behavior. So recently when my daughter wanted a three dollar cookie from Panera and I could see that a meltdown was quickly coming, I dissuaded her by promising we could bake cookies that afternoon. Let’s call it redirection. Sounds much better than bribery.
We got home, she took a nap, and sure enough, the first thing she said when she woke up was, ¨can we make cookies now?¨ It was dinner time, I had no cookie recipe in mind, and had lost my motivation for baking, but didn’t want to go back on the promise so I turned to trusty Pinterest. Deciding on what type of cookie to make is always difficult, so when I saw this recipe for Peanut Butter Oatmeal Chocolate Chip Cookies, I knew it was the winner! It combines all the best types of cookies into one delicious cookie! And even better, no mixer was required for these! By melting the butter, you eliminate the need for mixing!
These were easy enough that I put my husband and daughter on baking duty while I finished up cooking dinner, and despite being baked by a three year old and someone who has absolutely no baking experience, they turned out perfectly! They are soft and chewy from the oatmeal, nutty and salty from the peanut butter, and have bursts of sweetness from the chocolate chips. These are seriously the ultimate cookie and I have to say that I much prefer them over just plain chocolate chip cookies!
These kept so nicely in the cookie jar for over a week. They are the perfect soft and chewy cookie and the peanut butter taste with the chocolate is just divine. If you know anything about me, you know that chocolate and peanut butter is my match made in Heaven. Don’t wait for holiday baking to make these Peanut Butter Oatmeal Chocolate Chip Cookies, you need them now, I promise!
- 1/2 cup unsalted butter, melted
- heaping 1/3 cup creamy peanut butter
- 1 large egg + 1 yolk
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup old-fashioned whole rolled oats (quick oats work fine too)
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- 1 1/2 cups semi-sweet chocolate chips
- In a microwave-safe bowl add the butter, peanut butter, and heat until melted, about 1 minute. Add 15 seconds at a time if not smooth and melted after 1 minute. Stir well when melted and set aside for 5 minutes.
- After 5 minutes, add the egg and yolk, both sugars, vanilla, and then whisk until smooth.
- Add the oats and stir well to combine.
- Add the flour, baking soda, salt, and stir to combine, but don't overmix. Mixture should be fairly thick.
- Fold in the chocolate chips and then cover bowl and refrigerate for at least 2 hours.Do not bake without refrigerating, mix will be too oily and will spread!
- After the chilling is complete, preheat your oven to 350 degrees and then line two baking sheets with either Silpats or cooking spray.
- Scoop heaping tablespoons of dough out and roll into a ball and then place on cookie sheet. Flatten slightly with your hand.
- Bake 8-10 minutes or until starting to set up and golden brown. Cookies should still be soft when you pull them out of the oven.
- Let cool on a cooling rack.
- Store cookies in an airtight container for 1 week or put in the freezer for up to 3 months! You can also freeze unbaked dough for 3 months and bake as needed.
Recipe Adapted from Averie Cooks