Sometimes when I step into my kitchen to cook or bake, it’s about the process.  Those are the days when I don’t mind taking a complicated recipe, working on it slowly over the course of an afternoon and savoring each and every step along the way.  The end result is oh so satisfying when I embark on an adventure like that.  Other times, though, all I really want is to get dinner on the table as quickly as possible, or an even more likely scenario – a craving for sweets hits that I need to satisfy asap.  These cookies definitely fall into the latter category.  They were in my oven within 10 minutes of me deciding I wanted a chocolate-peanut butter treat – nearly instant gratification in my book.


Now only are these quick and easy, but they’re delicious.  Soft and tender, with just a bit of texture from the oats, and packed with peanut butter and chocolate flavor.  I tried baking them a few different ways – chilling the dough before baking, for example – to see if there would be a noticeable difference in texture or appearance, but I didn’t find that to best the case.  The only real “trick” is not to over bake the cookies.  Be sure to pull them out when the edges are just set, even if the centers look soft and underdone.  They will continue cooking on the baking sheets and when cool, will be perfect.


Happy Friday!  Hope you bake some cookies to start your weekend off on a sweet note 🙂

Peanut Butter-Oatmeal Chocolate Chip Cookies
from Brown Eyed Baker

1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 egg, at room temperature
1/2 cup old-fashioned oats
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, oats, baking soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, peanut butter, sugars and vanilla on medium speed until light and fluffy and pale in color, about 3-4 minutes.  Add the egg to the bowl and beat to combine.  With the mixer on low speed, gradually add the flour mixture, beating just until combined.  Stir in the chocolate chips.

Use a large cookie scoop (3 tablespoons or about 1.7 oz per ball) and drop dough onto prepared baking sheets about 2 inches apart. Bake for about 15 minutes, or until the cookies are golden brown, their edges are just set and the centers are still puffy.  Cool the cookies completely on the baking sheets.

Makes 16 large cookies

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