I Want It All! Or, Oatmeal, Peanut Butter, Chocolate Chip Cookies
After the past two weeks or so of pretty much allowing myself whatever goodie found its way into my general vicinity, I felt I definitely needed a break. It was time to get back to a healthy mindset. The marathon of holidays was long gone, birthday week was over, and I had to come to terms with the fact that perhaps I was out of excuses to eat the free soft pretzels in my office’s cafe.
However, I may have spoken too soon. This past Saturday my friend Jess had a few of us over for a girls night while our male counterparts were in Atlantic City bachelor-partying it up. Of course, in the midst of doing some household chores during the day, I decided “Well, I certainly can’t go to a girls night without delicious bad-for-you treats in hand!” Honestly, I think my baking mentality really tends to be more along the lines of, “Well, I do happen to have butter in the fridge, I should probably use it for something!” Fellow bakers, amirite??
Anyway, I couldn’t decide what kind of treat I felt like making because I’d recently made really outstanding chocolate chip cookies. However, I happened to have a very substantial amount of chocolate chips left over! So I just had to incorporate those somehow. What followed was me pretty much deciding that I wanted more than one type of cookie; so why should I have to choose at all? And so, I bring you a recipe for Oatmeal, Peanut Butter, Chocolate Chip Cookies!
These cookies turned out to be pretty satisfying. They were the perfect combo of chunky and chewy, and each ingredient managed not to overwhelm the others. They aren’t tooth-achingly sweet, so you don’t feel too guilty munching on a few. Plus, dare if I mention the added health benefits of heart-healthy oats? No? The butter probably cancels that out, you say? Poppycock! I enjoyed them anyway!
Oatmeal, Peanut Butter and Chocolate Chip Cookies (makes 2 dozen)
- 3/4 Cup All-purpose Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp Cinnamon
- 1 1/2 Cups quick-cooking Oats
- 5 TBSP unsalted Butter, at room temperature
- 1/2 Cup granulated Sugar
- 1/2 Cup light Brown Sugar
- 1/2 Cup smooth Peanut Butter
- 1 Egg
- 1 tsp Vanilla
- 1/2 Cup Chocolate Chips
- coarse sea salt or kosher salt, for sprinkling on top (optional)
Preheat oven to 375 degrees. In a medium bowl, combing the flour, baking powder, baking soda, salt, cinnamon, and oats. Set aside.
In the bowl of an electric mixer, cream the butter with both sugars. Add the peanut butter, egg and vanilla and beat until smooth. Turn the mixer speed down to low, and gradually add in the dry ingredients. Mix until just blended.
Add chocolate chips and mix until incorporated, finishing by hand if necessary.
Line two baking sheets with parchment paper, and scoop golf ball-sized balls of dough onto the sheets, about 2 inches apart. Gently press each ball down to flatten to about a half-inch thick. Sprinkle with a little coarse sea salt if you like (I certainly do!)
Bake for 8-10 minutes, until lightly browned around the edges. Let cool for a minute or so and gently remove each cookie onto a cooling rack. Enjoy!!