I am usually in a state of wanting a cookie, but what kind? Peanut butter? Yes, please. Oats? Perfection. Chocolate Chunks? Without question. But can I have this all in one cookie? I can now.
Domestocrat’s Peanut Butter Oatmeal Chocolate Chunk Cookies (yields 24 cookies)
1 stick (8 tbsp.) unsalted butter
1/2 cup granulated sugar (plus an additional 3 tbsp. in a small bowl)
1/3 cup brown sugar
1 tsp. vanilla
3/4 cup creamy peanut butter
1 cup AP flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup oats
1 cup chocolate chips or chocolate chunks
Making these cookies is as easy as pie. But it’s not pie, it’s cookies (which are far superior in my opinion). In a stand mixer (or big bowl), cream together the butter and sugars. Slowly add in the egg, vanilla, and peanut butter. When the wet team is thoroughly combined, add in the dry ingredients one at a time. Add the oats second to last and the chocolate last. No need to overmix towards the end, just make sure those ingredients are equally distributed.
Roll the dough between your hands to create 1 or so inch balls. This recipe yielded 24 for me. Toss each dough ball in the extra little bowl of sugar and coat the exterior. Place each dough ball on a parchment paper lined baking sheet.
Using a fork, gently press down on each dough ball to get that perfect peanut butter cookie crosshatch.
Bake the cookies on 350 for 12 minutes. They will look underdone when you take them out of the oven but that’s ok. Leave them on the baking sheet and walk away. You need to give the cookies at least 10-15 minutes to cool/set before you touch them. If you take them off the baking sheet too soon, they will crumble and fall apart. Once cooled/set the cookies will have the perfect crisp cookie exterior. The interior will be soft and fluffy. Delicious!
These cookies are best kept in a tightly sealed tupperware container at room temperature for up to 1 week.