Growing up, my mom baked oatmeal chocolate chip cookies quite often. Perhaps the oatmeal made it seem the cookies were just a little bit healthier. I tend to agree, yet I don’t have any scientific evidence to back it up. But joy does add to your life and chocolate chip cookies do bring a little joy to those who love them. This recipe has a bonus of extra protein from the peanut butter bringing them to an even higher ‘good-for-you’ level. “Wink, wink.”
Chocolate Chip Peanut Butter Oatmeal Cookies
Yield: Not exactly sure. People keep coming by and eating them. Maybe 6 dozen 1-tablespoon size.
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, room temperature
- 1 cup peanut butter
- 1 cup sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups old-fashioned rolled oats
- 2 ½ cups chocolate chips
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside
- In a stand mixer fitted with paddle attachment, beat butter and peanut butter together until smooth, about 1 minute.
- Add sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes.
- Add eggs and vanilla. Beat on high until combined, about 1 minute. Strap sides and beat again to combine.
- Add flour mixture to mixing bowl and mix on low until combined.
- With the mixer on low speed, add oats. Once the oats are combined, add chocolate chips. Mix just until everything is combined. The dough will be thick and somewhat sticky. Cover and chill dough for about 20 minutes up 4 days.
- Preheat oven to 350 degrees F. line baking sheets with parchment paper or silicone baking mats.
- Use 1-2 tablespoons of dough to form balls. Place on cookie sheet leaving enough space for the cookie to spread out while baking.
- Bake for 12-14 minutes until lightly browned around the edges. Centers will be soft.
- Remove from oven. Allow cookies to sit on cookie sheet before moving to cooling rack to cool completely.