How many times have you given an oatmeal cookie the side-eye when other options like chocolate chip or peanut butter were on the same plate? I’ll be the first to admit I’ve been guilty of oatmeal cookie snobbery which is a shame because oatmeal has a number of health benefits like lowering blood sugar (probably not as much in a cookie), providing antioxidants, and reducing the chances of certain types of cancer.
Feeling mischievous I decided to conduct an experiment by combining peanut butter, chocolate chip, and oatmeal together in one cookie. I even tested my creation out a few cookie snobs, who I knew didn’t like oatmeal cookies and didn’t tell them there was oatmeal in the mix until they were devouring their second cookie. After hearing my confession, they all paused mid-chew, regarded me speculatively, shrugged, and proceeded to finish the cookie. A few of those now converted oatmeal enthusiasts even asked me for the recipe.
Hey, I’ll take whatever win I can get!
1 cup dark chocolate chips
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup unsalted, softened butter
1/2 cup white granulated sugar
1/2 cup dark brown sugar
1/4 cup creamy peanut butter
1 large egg
1 teaspoon baking soda
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1) Beat the butter, peanut butter, and sugars in a large bowl until creamy. Add in the egg and vanilla extract and continue to beat the mixture until it’s smooth.
2) Combine the flour, oats, baking soda, and salt in a separate bowl.
3) With the mixer on, slowly add the dry ingredients to the bowl with the wet ingredients until you have a firm, fully incorporated dough. Gently stir in the chocolate chips.
4) Cover the bowl with plastic wrap and place the dough in the refrigerator. Chill the dough for one hour.
5) Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
6) Use a small ice cream scoop sprayed with vegetable spray to form the dough balls, which will ensure your cookies will all be the same size and bake evenly.
7) Space the scoops of dough on the parchment-lined baking sheet 2-inches apart.
8) Place the baking sheet in the oven and bake the cookies for 12-15 minutes or until lightly browned.
9) Remove the pan from the oven and allow the cookies to cool for 5 minutes before moving them to a wire rack to finish cooling. Store the cooled cookies in an airtight container.