Oatmeal Peanut Butter Chocolate Chip Cookies Recipe

"These cookies have just the perfect texture. If you are in a hurry they are still good just adding in the 1 cup oats in without grinding them. If you are adding in chopped nuts then reduce the chocolate chips slightly. This cookie dough can be prepared, shaped and then frozen to bake later, the dough freezes well "

Original is 40 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (49.2 g)
Calories 196.6
Total Fat - 12.2 g
Saturated Fat - 2.8 g
Cholesterol - 16.8 mg
Sodium - 218 mg
Total Carbohydrate - 17.1 g
Dietary Fiber - 1.3 g
Sugars - 6.4 g
Protein - 4.9 g
Calcium - 79.6 mg
Iron - 0.5 mg
Vitamin C - 0.1 mg
Thiamin - 0 mg

Step by Step Method

Step 1

In a food processor PULSE 1 cup oats (1 cup only) until ground fine.

Step 2

In a large bowl, stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.

Step 3

In another large bowl with an electric mixer, beat together softened butter and both sugars until light and fluffy (about 3-4 minutes). Add in eggs, vanilla (or maple extract if using, can use both, 2 tsp maple and 1 tsp vanilla!) and peanut butter; beat until well combined (about 1-2 minutes). Beat in the flour mixture until combined. Add in chocolate chips, grated chocolate and nuts (if using) mix well to combine.

Step 4

Preheat oven to 325 degrees F. Set oven rack to second-lowest position.

Step 5

Form the dough into rounded balls and place on a light-greased cookie/baking sheet about 2-inches apart on the sheet.

Step 6

Bake cookies for about 12-15 minutes or until just pale-golden. Cool cookies on baking sheet for 5 minutes and then transfer to racks to cool completely.