Peanut Butter Oatmeal Chocolate Chip Cookies
Peanut butter and chocolate is a classic combination that never gets old. These Peanut Butter Oatmeal Chocolate Chip Cookies are the perfect blend of sweet and salty, chewy and crunchy, and are sure to be a hit with anyone who tries them.
Ingredients
- 1/2 cup butter melted
- 1/2 cup creamy natural peanut butter unsalted
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 cup old fashioned oats
- 1/2 cup oat flour
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces semisweet chocolate chips
- 4 ounces bittersweet chocolate chips
- flakey sea salt for topping
Instructions
- Place the melted butter and peanut butter into a large mixing bowl. Add the two sugars and whisk to combine.
- Next, add the egg, egg yolk, and vanilla extract to the butter/sugar mixture. Whisk well to combine.
- Add the oats, oat flour, flour, baking soda, and salt to the rest of the ingredients and mix until a dough forms.
- Finally, stir in the chocolate chips and chopped chocolate until it is evenly distributed throughout the cookie dough.
- Cover the cookie dough tightly with plastic wrap and chill for at least 15 minutes to half an hour.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Use a large cookie scoop to drop 3 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 4 cookies per tray).
- Bake the cookies in a preheated for 13-15 minutes, or until edges are set and centers are slightly underbaked.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Sprinkle with flaked sea salt and enjoy!
Notes
- Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients. Make sure the melted butter is slightly cool and the egg and egg yolk are at room temperature before beginning.
- Don't skip out on chilling the dough! Chilling the dough will help the dry ingredients absorb the wet ingredients and prevent the cookies from spreading too much during baking.
Nutrition
Serving: 1cookieCalories: 360kcalCarbohydrates: 38gProtein: 5gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 9gCholesterol: 52mgSodium: 125mgFiber: 3gSugar: 25g
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram