Peanut butter and chocolate. One of my absolute favorite combinations. Who’s with me? It’s a match made in heaven. In general, I’m not the biggest fan of candy, but put a peanut butter cup in front of me and I’m all over it.
I was trying to decide what baked goodie to send my sister-in-law for her birthday and was about to make one of my favorite recipes – oatmeal chocolate chip cookies. But then I remembered these wonderful cookies that I had made a year or so ago for a co-worker’s birthday. You know, having that whole chocolate / peanut butter combination on the brain can make random cookies you made a long time ago pop back into your mind.
I’m so glad they did. I forgot just how good these are. First, oatmeal chocolate chip cookies are already one of the best things on the planet. Then you throw in some peanut butter… and you have ultimate cookie goodness. I’m going to stop talking now so you can make these yourself. Seriously, go make them now!
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ⅓ cup packed light brown sugar
- ½ teaspoon vanilla extract
- 1 large egg
- ½ cup rolled oats
- ¾ cup chocolate chunks
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
- In a small bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, peanut butter, both types of sugar and vanilla extract. Beat on medium speed until creamy, about 2 to 3 minutes. Next, add in the egg and mix to combine. With the mixer on low speed, slowly add in the flour mixture. Mix until just combined.
- Remove the bowl from the mixer and fold in the oats and chocolate chunks.
- Scoop a heaping tablespoon of dough (I used my larger cookie scoop) and drop onto the prepared baking sheet. Space the dough balls about 2 inches apart. Bake for 10 to 11 minutes, until the cookies are just golden. They will not look completely done, but once they are slightly golden and the edges look set, be sure to take them out. Let the cookies cool completely on the baking sheet before removing.
Barely adapted from Brown Eyed Baker