Monday, December 9, 2013

Peanut Butter, Oatmeal and Chocolate Chip Cookies

The holidays really arrived fast for me this year, and I was so focused on Thanksgiving dishes last month, that I neglected to prepare many cookie recipes for December. I'll do my best to make up for that this week. Let's start with these Peanut Butter, Oatmeal and Chocolate Chip Cookies, which combine the best of three of the most popular cookies into one insanely delicious one.

I made a batch of these for a charity auction at work, and they netted $100. When your cookies sell for that much, you hope and pray that the buyer likes them (she said she really did). The only downside was that because they were a donation, Chris and I didn't get to gorge ourselves on them at home. I'm sure he wouldn't mind if I made another batch for us though.

Since they are more accurate, I'm working on including more weight measurements in my recipes. I've included the volumes as well below, but I made this based on the weights.

Peanut Butter, Oatmeal and Chocolate Chip Cookies

Makes 24 to 26 large cookies

11 oz. all-purpose flour (2 ¼ to 2 ½ cups)
1 tsp. kosher salt
2 tsp. baking soda
8 oz. unsalted butter, softened (2 sticks)
8 oz. peanut butter (creamy or crunchy) (1 cup)
8 oz. granulated sugar (1 cup)
5 oz. light brown sugar (2/3 cup)
2 large eggs
1 tsp. vanilla extract
3 ½ oz. rolled oats (1 cup)
11 oz. milk chocolate chips (2 cups)

1. Preheat oven to 350˚ F.

2. Whisk together flour, salt and baking soda in a medium bowl.

3. Combine butter, peanut butter and sugars in the bowl of a stand mixer; beat on medium speed until fluffy, 3 to 5 minutes (alternatively, combine in a large bowl and use a hand mixer). Add eggs and vanilla and beat until combined. Add flour mixture and beat on low speed until just combined. Stir in the rolled oats, then stir in the chocolate chips.

4. Prepare baking sheets lined with parchment or silpat. Scoop rounds of dough of about 3 to 4 tablespoons (I use a ¼ cup measuring cup) and drop rounds onto baking sheet, spaced about 2 inches apart (you can fit about 8 cookies on a standard 18 X 13 half sheet pan). Bake 11 to 13 minutes until the cookies have spread and are brown around the edges and slightly in places on top. Rotate baking sheets halfway through baking. Allow to cool on pans for about 5 minutes then carefully transfer to a cooling rack to cool completely.


  1. You are correct: I would not mind if you made another batch for us. Not one bit.

  2. So good! I compensated for my altitude by adding a bit more flour, but I wish I hadn't. Still, the flavor was outstanding.

    1. High altitude cooking is something I've never had to deal with...or even thought of. Interesting challenge. Glad they were tasty!