I have been making peanut butter chocolate chip oatmeal cookies for years. It’s like all the best kind of cookies rolled up in one — schizophrenic, but delicious!
I think the recipe first came from Real Simple magazine, but I couldn’t find anything like it in their archives, and it’s been so long I’ve lost track! At first, I called them “power cookies,” since I tended to make them as a snack for the hubby and me before we went on a long bike ride. Not that they’re particularly healthy, mind you, but they have peanuts and peanut butter, which is good protein, and dark chocolate, which is antioxidant-rich, and whole grains… Am I perhaps grasping at straws here?
Regardless of any nutritional benefits they may or may not possess, you can’t argue that they’re not tasty. I made a batch last night and froze about half of them for future noms — gotta love planning ahead!
Chocolate Chip Peanut Butter Oatmeal Cookies
3 cups old-fashioned rolled oats
1/3 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup packed light brown sugar
1 cup granulated sugar
2 sticks unsalted butter, softened
1/2 cup natural peanut butter
1 tsp vanilla extract
1 1/2 cups peanuts
1 cup peanut butter chips
1 cup semi-sweet chocolate chips
1 cup bittersweet chocolate chips
Preheat the oven to 350°. Stir together the oats, flour, baking soda, baking powder, and salt and set aside.
Put both sugars, the butter, and the peanut butter in the bowl of a stand mixer with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in the egg and vanilla, scraping down the sides of bowl as needed.
Reduce the speed to low. Add the oat mixture and mix until just combined. Mix in the peanuts, peanut butter chips, and chocolate chips.
Using an ice cream scoop, make balls of dough and place them about 2 inches apart on parchment-lined baking sheets. Bake until the cookies are golden and still a little soft in the center, 9 to 11 minutes. Cool slightly and serve. Makes 3 dozen.