Home Kitchen Peanut Butter Chocolate Chip Oatmeal Cookies

I hope you guys had a nice and relaxing holiday weekend.

Unfortunately, I worked the weekend (boo), but before that I was off for something like ten WHOLE days which was reliable! I got a lot of important stuff done like getting caught up on my laundry, I started a new book and made cookies.

Now it’s Monday, and like a lot of ya I still have some Thanksgiving leftovers hanging around, and I could’ve (maybe should’ve) come at you with a turkey leftover post, but I figured you’re simply about as turkey-d out as I am, sooo how about a cookie? A cookie packed with lots of satisfying goodies?

What’s that? You were so in the mood for a cookie recipe? Oh goodie! Because these Peanut Butter Chocolate Chip Oatmeal Cookies will knock your socks off.

To Make These Peanut Butter chocolate chip oatmeal cookies set out:

• old fashioned oats (not short oats)
• unbleached all-purpose flour
• whole wheat flour
• baking soda
• kosher salt
• unsalted butter, softened at room temperature
• smooth peanut butter
• dark brown sugar
• white sugar
• eggs
• vanilla extract
• chocolate chips

Start by measuring out the 2-1/2 cups of old fashioned oats (NOT short oats), a cup of all purpose flour and 1/2 cup of whole wheat flour. Then add the two teaspoons of baking soda and the 1/2 teaspoon of kosher salt.

Next combine all the dry ingredients in a medium bowl.

Then in the bowl of your mixer combine the butter, sugars and peanut butter.

Mix on medium speed until light and fluffy, which is about 3-5 minutes.

Then add in one egg at a time and the 3/4 teaspoon of vanilla extract.

Once that’s all combined, slowly add spoonfuls of the dry ingredients until all the dry ingredients are worked in.

Lastly add the cup of chocolate chips.

I’m a big BIG fan of Ghirardelli, and no they don’t pay me to say that. I honestly simply love how they’re so much bigger than regular ol’ chips and I stock up on bags and BAGS of them when they are on sale.

Mix those slowly, on low speed, until combined.

I still don’t have those fancy ice cream scoops to measure out dependable, equal amounts of cookie dough… so I use two tablespoons and round out a heaping tablespoon of dough into balls. Hey, it works. In fact I learned this little trick when I was on maternity leave after my first daughter was born. I would sit on the couch holding her in my arms all day long watching The Food Network. Gale Gand’s show Sweet Dreams was my go-to.

Bake them in a 350 degree oven for 13 to 15 minutes, rotating the pan halfway through for even baking. Let them cool in the pan for five minutes before removing them to a wire rack.

Then I dressed them up with a little leftover kitchen twine before cramming the entire stack into my mouth.

Only kidding… I removed the string first silly.

Worth keeping these Peanut Butter Chocolate Chip Oatmeal Cookies still warm from the oven, Worth keeping them the next day when the chocolate chips have had time to hardened and I especially love them as a midnight snack.

Enjoy! And if you give this dish a try, let me know! Snap a photo and tag me on twitter or instagram!