The oats lend a slight nutty flavor that compliments the chocolate chips perfectly. And the peanut butter, well, it's peanut butter. . .what's not to like!
These cookies are thick and soft with the right amount of chewiness and have quickly become a favorite around here! The hardest part about making these cookies is waiting for them to bake. The ten minutes of baking can seem like forever with the wonderful aroma of chocolate and peanut butter coming from your oven!
Peanut Butter Chocolate Chip Oatmeal Cookies
Adapted from Brown Eyed Baker
Yield: 24 cookies
Ingredients
- 1/2 C white whole wheat flour
- 1/2 C all-purpose flour
- 1 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 C (1 stick) butter, softened
- 1/2 C no-stir natural creamy peanut butter
- 1/4 C granulated sugar substitute
- 1/4 C sugar
- 1/3 C brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1/2 C quick or regular oats
- 1/2 C chocolate chips
Directions
- Preheat oven to 350. Line baking sheets with parchment paper.
- In a small bowl, whisk together flours, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, add butter, peanut butter, sugar substitute, sugars, and vanilla extract. Cream together until light and fluffy, about two minutes. Add egg and beat until combined.
- Slowly add in flour mixture on low speed until just combined. Stir in the oats and chocolate chips with a spoon until combined.
- Drop dough by heaping tablespoon onto prepared baking sheets, leaving about two inches between each. Bake for 8-10 minutes or until cookies are just starting to turn golden. Don't over bake.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
This recipe is linked with Cast Party Wednesday, Crazy Sweet Tuesday, Sweet Tooth Friday, Trick or Treat Tuesday, Thursday Food Fest, and Whatcha Whipped Up.