Just look at these delectable Chocolate Peanut Butter Oatmeal Cookies. During this quarantine time I think many of us are spending a lot of time baking, and cooking in general. I’ve made it a point to go through my stash in my pantry and freezers and come up with recipes that don’t require a trip to the grocery store. I think this one is a winner and I’m sure you have everything in your pantry!
In a medium bowl combine flour, baking powder, baking soda, and salt and whisk together. In the bowl of a stand mixer, add the butter and beat until the butter is light and fluffy. Add both kinds of sugar and beat for another 2 minutes. Add the creamy peanut butter, vanilla, and egg and beat until creamy, scraping the sides of the bowl as necessary. Add in the flour mixture and mix until well combined.
So this is the chip combination that I happened to have in my pantry. The Milk Chocolate and Peanut Butter chip combo along with Bittersweet chips….and I have to say it was a great combo for these cookies. But you can obviously use any combo of chips that you like or happen to have on hand, or even add some nuts….that would be great too!
Add in oats and beat on low until just combined and then do the same with the peanut butter chips and chocolate chips.
Using a medium scoop (2 tablespoons), scoop cookie dough directly on to a sheet pan lined with parchment paper; 12 cookies per sheet. Place one cookie sheet at a time in to preheated oven for 10-12 minutes. Cookies will be lightly browned around the edges and still soft in the middle. Allow the cookies to cool on the cookie sheet for few minutes before transferring to a cooling rack.
If you decide that you don’t want to bake all 4 dozen of these cookies right away….just plop the dough balls on a sheet pan and put it in the freezer for an hour or so.
Then place them in a plastic baggie put them in the freezer for when you need some homemade Chocolate Peanut Butter Oatmeal Cookies, in a pinch….like tomorrow ;-). Just take them out of the baggie and let them sit on a parchment covered sheet pan for about 15-20 minutes. They should be cool, but not frozen. Bake them according to the directions above.
We’re getting creative these days….and delicious. Hope everyone is staying well, getting in the kitchen, and baking up some awesome creations!
Chocolate Peanut Butter Oatmeal Cookies
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup dark brown sugar (can substitute light brown sugar)
- 1 cup creamy peanut butter (not natural peanut butter)
- 2 eggs
- 1 tsp pure vanilla extract
- 2 cups whole rolled oats
- 1 ½ cups chocolate chips
- 1 ½ cups peanut butter chips
- ½ cup extra chocolate and peanut butter chips for top of cookies, optional
Instructions
- Combine flour, baking powder, baking soda, and salt in a medium sized bowl and whisk together. In the bowl of a stand mixer, add the butter and beat until light and fluffy. Add both kinds of sugar and beat for another 2 minutes. Add the creamy peanut butter, vanilla, and egg and beat until creamy, scraping the sides of the bowl as necessary. Slowly add the flour mixture and mix until creamy. Add in oats and beat on low until just combined. Do the same with the peanut butter chips and chocolate chips or add the chips and mix by hand. Chill the dough in the fridge for about 20 minutes. Preheat oven to 350°.
- Using a medium scoop (2 tablespoons) scoop cookie dough directly on to sheet pan lined with parchment paper, 12 cookies per sheet. Place one cookie sheet at a time into preheated oven for 10-12 minutes. Cookies will be lightly browned around the edges and still soft in the middle. Allow the cookies to cool on the cookie sheet for few minutes before transferring to a cooling rack.
- If you are feeling fancy, press some more chocolate and peanut butter chips on the tops of the cookies when they first come out of the oven…just to make them pretty!
Those look amazing!!😍