peanut butter oatmeal chocolate chip cookies

When the mood to bake cookies strikes, it is always better to go with the flow and bake them!

Cookies are great because they do keep for a while (I place them in air-tight containers and they can last for up to a week), people can just help themselves when they want a snack and home made cookies are way, way, way better than store bought ones because you can easily “doctor” them.

I added oats to the cookies, substituted some of the plain flour with wholemeal flour and reduced the sugar.

 
 

And no one is any the wiser.

Since I was in the mood for huge cookies (like these huge Thick and Fudgey Double Chocolate Cookies), I made these cookies using a large ice-cream scoop. In this way, I can say hey, I only had 2 cookies and not feel so bad. 😛

So here’s how to make these yummy giant peanut butter cookies.

Start by creaming together butter and the sugars. The caster sugar gives it sweetness while the brown sugar gives flavor. You may want to play around with the proportion of the sugars but you need to include both if you want a more rounded flavor.

Add the peanut butter. I used chunky but feel free to use smooth peanut butter if you wish. Mix until the peanut butter is combined.

Add the egg and the vanilla extract. Beat until combined.

Add the dry ingredients and rolled oats and mix until just combined.

Add the chocolate chips and mix until just combined. You can use a mixture of dark, milk or white chocolate.

Chill the dough for at least 2 hours before baking the cookies. See here for the reason why!

Dish the cookies onto a lined baking tray using an ice cream scoop. Gently flatten the tops with your fingers.

Bake at 175°C for 10 to 12 minutes, until the edges start to brown. Cool on the tray for about 5 minutes before transferring onto a wire rack to cool completely.

These cookies are crunchy and peanuty.

Your kids (big and small) will love you if you bake these for them.

So what are you waiting for?

Get baking! 😀

 

Peanut Butter Oatmeal Chocolate Chip Cookies
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Ingredients
  1. ½ cup (113.5g) butter
  2. ½ cup (100g) caster sugar - I reduced this by 50%
  3. ⅔ cup (134g) unpacked brown sugar - I reduced this by 50%
  4. ½ cup (125g) smooth peanut butter - I used chunky peanut butter
  5. ½ teaspoon (5ml) vanilla extract
  6. 1 egg
  7. 1 cup (125g) plain flour
  8. 1 teaspoon baking soda
  9. ¼ teaspoon salt
  10. ½ cup (45g) rolled oats
  11. ¾ cup (96g) chopped milk chocolate, or chocolate chips - I used dark chocolate chips
  12. ¾ cup (96g) chopped dark chocolate, or chocolate chips
Instructions
  1. Start by creaming together butter and the sugars. The caster sugar gives it sweetness while the brown sugar gives flavor. You may want to play around with the proportion of the sugars but you need to include both if you want a more rounded flavor.
  2. Add the peanut butter. I used chunky but feel free to use smooth peanut butter if you wish. Mix until the peanut butter is combined.
  3. Add the egg and the vanilla extract. Beat until combined.
  4. Add the dry ingredients and rolled oats and mix until just combined.
  5. Add the chocolate chips and mix until just combined. You can use a mixture of dark, milk or white chocolate.
  6. Chill the dough for at least 2 hours before baking the cookies.
  7. Dish the cookies onto a lined baking tray using an ice cream scoop. Gently flatten the tops with your fingers.
  8. Bake at 175°C for 10 to 12 minutes, until the edges start to brown. Cool on the tray for about 5 minutes before transferring onto a wire rack to cool completely.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/