Peanut Butter Oatmeal Chocolate Chip Cookies

“The intersection of three classic cookies - it doesn't get better than this. Adapted from a recipe by Brown Eyed Baker. http://bit.ly/bsC5ut”
READY IN:
20mins
SERVES:
16
YIELD:
16 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Line two baking sheets with parchment or Silpats.
  2. Whisk together flour, baking soda and salt.
  3. In a stand mixer (or with a handheld mixer) on medium speed, cream together butter, peanut butter, granulated sugar, brown sugar and vanilla extract until fluffy, about 3 minutes. Add the egg and beat until combined. Reduce speed to low and slowly add the flour mixture; mix until just barely combined. Add oats and chocolate chips, and stir in by hand.
  4. Using a large cookie scoop (3 tbsp) or disher (#24), drop dough onto baking sheets 2" apart. Bake 10 minutes, until lightly golden. If baking both sheets at once, rotate sheets 180° and swap racks after 5 minutes. Cool completely on baking sheets then store in airtight containers at room temperature.

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