PB OAT CHOCOLATE CHIP COOKIES
Has anyone else felt like this pandemic has been the perfect time to try and eat all the chocolate chip cookies?! Enter this new recipe: PEANUT BUTTER OAT CHOCOLATE CHIP COOKIES.
The recipe title is quite a mouthful but it’s just that and MORE.
Flourless but full of all the yummy regular ingredients like eggs, two types of sugar for ultimate flavor, softened butter, and the addition of oats and peanut butter!
These cookies are a little more rustic but full of semi-sweet chocolate chips (the best of the best in our opinion).
The rolled oats give such a great texture and flavor profile that’s missing in regular cookies without oats.
Side NOTE: have you tried a chocolate chip cookie from Chick Fil A? No? RUN, right now and make sure they warm it up for you. Because OMG that cookie recipe is one that I need to find and make ASAP. They also have oats in theirs and it’s the perfect crispy bottom but soft inner. Did I mention it’s warm and the chocolate chips are slightly melted?!
SO ADDICTIVE!
The best cookies in the world are crispy on the bottom and soft on the inside, right?
With these Peanut Butter Oat Chocolate Chip Cookies you can get just that with a little extra baking time. If you like them on the softer side, also delish, bake a little less time. Recipe notes below explain the variances for both!
PEANUT BUTTER OAT CHOCOLATE CHIP COOKIES
Ingredients
- 1/4 CUP UNSALTED BUTTER SOFTENED, NOT MELTED
- 1/2 CUP NATURAL LOW SODIUM PEANUT BUTTER
- 1 LARGE EGG
- 1/4 CUP WHITE SUGAR
- 1/4 CUP BROWN SUGAR
- 1 TEASPOON BAKING SODA
- 1/4 TEASPOON SALT
- 2 CUPS ROLLED OATS
- 1/4 CUP SEMI-SWEET CHOCOLATE CHIPS HEAPED + MORE FOR TOPPING
Instructions
- PREHEAT OVEN TO 350 F DEGREES.
- BEAT THE SOFTENED BUTTER, PEANUT BUTTER AND EGG IN A STAND MIXER OR LARGE BOWL WITH HAND MIXER UNTIL COMPLETELY SMOOTH.
- ADD IN SUGAR, BROWN SUGAR, BAKING SODA AND SALT AND BEAT AGAIN UNTIL SMOOTH.
- POUR IN OATS AND BEAT ON LOW SPEED UNTIL COMBINED.
- HAND MIX CHOCOLATE CHIPS INTO THE BATTER WITH A SPATULA OR WOODEN SPOON.
- USING A COOKIE SCOOP OR 2 TABLESPOON MEASUREMENT, MEASURE OUT 18 SLIGHTLY HEAPED COOKIES AND PLACE ON UNGREASED COOKIE SHEET (THEY WON'T SPREAD MUCH). OPTIONAL- PLACE EXTRA CHOCOLATE CHIPS ON TOP AND PUSH INTO COOKIE DOUGH BALLS.
- BAKE FOR 10 MINUTES FOR SOFTER COOKIES OR UP TO 15 MINUTES FOR A CRISPY BOTTOM (JUST WATCH THEY DON'T GET TOO BROWN).
- THESE ALSO FREEZE REALLY WELL, SCOOP OUT AND FREEZE DOUGH ON A COOKIE SHEET, ONCE FROZEN TRANSFER TO FREEZER BAG. DEFROST AND BAKE FOLLOWING DIRECTIONS ABOVE.
Notes
If you’re more into the cookies without oats and WITH regular flour, this is our go to Perfect Chocolate Chip Cookie recipe!
Much love,
This post is not sponsored, all opinions are my own.
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