Fudgy Oatmeal Peanut Butter Chip Cookies!
A new cookie inspired by my friend Gary, the awesome potter. A few weeks ago, he blogged about adding cocoa powder to his favorite oatmeal cookie recipe which I have to say is a brilliant idea. I took that one step further (more ridiculous) by adding dark chocolate chips AND peanut butter chips.
These cookies are fudgy, rich, thick, and delicious. And they have oatmeal so they’re part of a healthy breakfast….
Here’s what you need:
Butter, Sugar, Brown Sugar, Vanilla, Eggs, Flour, Baking Soda, Salt, Cocoa Powder, Oats, Chocolate Chips, and Peanut Butter Chips.
Click here for a Fudgy Oatmeal Peanut Butter Chip Cookie Shopping List
I will warn you that by making this recipe, you will have open bags of both chocolate and peanut butter chips in your house. Have a talk with yourself right now about self control. Hopefully you’ll have a better outcome than I did.
Preheat the oven to 350 degrees.
For this, and most cookie recipes, we need nice, soft room temperature butter.
2 sticks of butter = 1 cup.
Combine 2 sticks of softened butter with 1/2 cup sugar and 1/2 cup lightly packed brown sugar in a large bowl or mixer.
Cream the butter and sugars together for 3-4 minutes on medium speed until light and fluffy.
Add 2 eggs and 1 teaspoon of real vanilla. Mix again until thoroughly combined.
In a separate bowl, combine 1 1/2 cups flour with 1 teaspoon baking soda and 1/2 teaspoon salt.
Add 1/2 cup cocoa powder…
and whisk to combine all of the dry ingredients.
With the mixer on the lowest speed, slowly add the flour to the butter/sugar mixture. Mix only until the flour is barely combined. Do not over mix.
Now for the good stuff! Add 3 cups of Old Fashioned Oats, 1 cup of chocolate chips (I like the dark chocolate ones best), and 1 cup of peanut butter chips.
Stir until all of the oats and chips are incorporated into the dough. Once again, don’t over mix or you’ll have tough cookies.
Line a baking sheet with parchment paper and use a scoop or spoon to dip out cookie blobs. These cookies don’t expand very much so I started with pretty big dough blobs…about 2 inches.
Unless you want round cookies, press the tops of each dough ball slightly with your fingers to flatten just a bit.
Bake at 350 degrees for 12 minutes. Let the cookies cool on the pan for a few minutes and then transfer them to a wire rack to cool.
I also HIGHLY recommend that you eat them warm right off the tray. Scrumptious!
Here’s the recipe!
HAHAHAHA healthy, hoo boy, yep, really good for ya 🙂
Too good to be true!!!! Delicious!!!
I love it that your husband brought me healthy vegetables and I take cookies in return. Seems about right to me! Those were the best tomatoes that I have had since moving to Florida and I LOVE arugula. Nice to have a farmer in the neighborhood!
Breakfast cookies! Woohooo!
well they do have oatmeal….and cocoa…..I think I could make a case. But of course, I also eat breakfast pie. And nutella from a spoon….
You’re my kind of people. 😀
Peanut butter chips too? Are you kidding me???? Oh…these look amazing! You rock the kitchen my friend.
These I am making today. The men in my house won’t know what hit them. I’ll report back.