Today’s Oatmeal, Chocolate Chip, Peanut Butter Cookies are adapted from the delightful Shannon of Searching For Dessert and as soon as I saw her recipe, I knew I wanted to give it a try. With my addition of chocolate chips – after all it is Chocolate Monday – it became the perfect combination of three different cookies – oatmeal, chocolate chip, and peanut butter.
The oatmeal makes them a bit healthier and gives you lots of fiber, plus there is protein in the peanut butter. So I tell myself that I am eating these on my doctor’s orders, LOL!
There is nothing easier to make than a drop cookie and these cookies are no exception. You beat everything together, use a scoop to portion the dough, and then bake the cookies until golden brown and crispy. It is a little like an assembly line once you get going, refilling a baking sheet while the other one is in the oven. And the aromas that waft through your home will have everyone salivating.
Then of course you have to taste one to make sure that they are acceptable, wink, wink. And oh gee, maybe one more to be certain that they are still OK halfway through the batch, and of course when you get down to the bottom of the bowl you want to be careful that there aren’t any clumps of unincorporated ingredients, so you need another one – all in the name of quality! Yep, you just learned the secret to my quality control measures, LOL!
So, throw these together, bake some of them off for your family, and freeze the rest. That way you won’t sit down and polish off the entire batch in one seating. Yes, that‘s right, they are downright addicting. A little like Reese’s peanut butter cups in a cookie form – what’s not to love about that!
If you want to freeze them, I like to form the dough into a log, wrap in parchment, write on the parchment what kind of cookie and baking temp and time, then wrap the entire log tightly in plastic wrap. No more unknown frozen lumps of dough in your freezer!
When you’re ready to bake, bring out the dough log, let it sit about 20 minutes at room temperature, then slice into rounds and bake as directed. It may take a minute or so longer, but generally they are done perfectly at the original timing.
Key Ingredients for Oatmeal, Chocolate Chip, Peanut Butter Cookies:
- Gluten free flour blend or all-purpose flour
- Baking soda, baking powder, salt
- Butter, peanut butter, brown sugar, white sugar
- Egg, vanilla, rolled oats, chocolate chips
If you cannot have peanuts, you can use another nut butter in equal portions.
Can I freeze the dough after it has been formed into balls?
Yes, set them on a baking sheet close together but not touching and leave in the freezer until frozen solid. Then store them in a resealable plastic bag for future baking. The reason I prefer using the log technique is that they store in a much smaller size and I don’t have a lot of freezer space.
There is nothing that revolutionized how I make cookies more than my first scoop – my cookies are perfectly shaped, equally sized, and incredibly fast to portion. They helped me win blue ribbons at our county and state fairs. I love my scoops and have four different sizes for any task at hand. From forming cookies, to filling muffin tins, or making uniform pancakes, these scoops are a time-saver that you will love!
How to make Oatmeal, Chocolate Chip, Peanut Butter Cookies:
- Whisk together the flour, baking soda, baking powder, and salt
- Beat together the butter, peanut butter, and both sugars; gradually beat in the dry ingredients until creamy
- Stir in the oats and chocolate chips; cover and refrigerate the dough 20 minutes; form into walnut-sized balls and bake 10 to 12 minutes in a 350°F oven
- Leave on baking sheet a few minutes before transferring to a wire rack to cool completely
Recommended Tools (affiliate links; no extra cost to you):
- Baking sheets
- Silpats or parchment paper sheets
- Stand mixer or hand mixer
- Spring-loaded scoop
- Wire cooling racks
Be sure to use a gluten-free flour blend, peanut butter, baking soda, and oatmeal. Be very careful with the oats you use. Due to the way crops are grown in this country, most oats are contaminated during processing in the plants that process both wheat and oats. You want to look for a brand that is labeled gluten-free (Bob’s Red Mill carries GF oats) so you don’t accidentally make someone sick.
- 3/4 cup (90 g) gluten-free all-purpose flour blend or all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder (gluten-free if needed)
- 1/4 tsp kosher or sea salt
- 1/2 cup (1 stick) butter, at room temperature
- 1/2 cup peanut butter (gluten-free if needed)
- 1/2 cup firmly packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla
- 1 cup rolled oats (gluten-free if needed)
- 1 cup semisweet chocolate chips (gluten-free if needed)
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or Silpats.
- In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Use a whisk to thoroughly blend. Set aside.
- In the bowl of your standing mixer, combine the butter, peanut butter, and both sugars. Beat on medium speed until smooth, about 1 to 2 minutes. Add the egg and vanilla, and mix until fully incorporated. Scrape the bowl and beater(s). Gradually add the dry ingredients, beating after each addition until creamy. Scrape the bowl and beater(s). Add the oats and chocolate chips, beating just until they are evenly distributed.
- Cover and place the bowl in the refrigerator for 20 minutes. Use a small spring-loaded scoop to portion the dough into walnut-sized balls. Place them on the prepared baking sheets leaving room for spreading.
- Bake for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven and let sit on the baking sheet for a couple of minutes before transferring to a wire rack to cool.
Adapted from a recipe on Searching For Dessert
Amount Per Serving: Calories: 71Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 43mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 2g
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