National Oatmeal Cookie Day happens later this week. Because a love of oatmeal cookies runs in my family, I make numerous batches of them with a wide range of ingredients all throughout the year. Today, I’ve got a new variation of oaties to share.
I made the first batch of these Double Chocolate & Peanut Butter Oatmeal Cookies for a community service group that was volunteering on a river cleanup workday on Earth Day last week. The classic combination of chocolate and peanut butter works well as additions to oatmeal cookie dough. Both semi-sweet and dark chocolate morsels are incorporated into the mix along with a good amount of peanut butter. These chocolatey oatmeal cookies are enhanced by the nutty, earthy, and salty nuances of the peanut butter. Since the cookies were very well received by the conservation group, I will certainly be making these delicious gems again!
Double Chocolate Chip & Peanut Butter Oatmeal Cookies
Double Chocolate Chip & Peanut Butter Oatmeal Cookies (adapted from verybestbaking.com) Total Time Required: 30 minutes, Prep Time: 15 minutes, Cook Time: 10 – 12 minutes, Makes: 5 dozen cookies
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-ounces) semi-sweet chocolate morsels
- 1/4 cup dark chocolate morsels
- 1-1/2 cups quick-cooking oats
Directions:
Preheat the oven to 350° F. Combine the flour, baking powder, and salt in small bowl then set the dry ingredients aside.
Combine the dry ingredients.
Beat the butter, peanut butter, granulated sugar, brown sugar, and vanilla extract together in the large bowl of a stand mixer until creamy.
Combine the butter, peanut butter, sugars, and vanilla extract.
Add the eggs, one at a time, beating well after each addition.
Add in the eggs, one at a time.
Gradually beat in the flour mixture.
Mix in the flour.
Stir in the morsels and oats.
Add in the oatmeal . . .
. . . and the chocolate morsels.
Roll the dough in 1-1/2 inch balls and place them on Silpat mat lined baking sheets.
Roll the dough into balls.
Bake for 10 to 12 minutes or until the cookies are a light golden brown around the edges. Cool on the baking sheets for 2 minutes, then remove the cookies to wire racks to cool completely.
Bake for until slightly golden brown.
Store the cookies in an airtight container at room temperature.
So delicious!
Chocolate and peanut butter make oatmeal cookies even better!! ~Linda
Double Chocolate Chip & Peanut Butter Oatmeal Cookies (adapted from verybestbaking.com) Total Time Required: 30 minutes, Prep Time: 15 minutes, Cook Time: 10 – 12 minutes, Makes: 5 dozen cookies
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-ounces) semi-sweet chocolate morsels
- 1/4 cup dark chocolate morsels
- 1-1/2 cups quick-cooking oats
Directions:
Preheat the oven to 350° F. Combine the flour, baking powder, and salt in small bowl then set the dry ingredients aside. Beat the butter, peanut butter, granulated sugar, brown sugar, and vanilla extract together in the large bowl of a stand mixer until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the morsels and oats. Roll the dough in 1-1/2 inch balls and place them on Silpat mat lined baking sheets.
Bake for 10 to 12 minutes or until the cookies are a light golden brown around the edges. Cool on the baking sheets for 2 minutes, then remove the cookies to wire racks to cool completely. Store the cookies in an airtight container at room temperature.