Big, soft, chunky and delicious oatmeal cookies, chock-full of chocolate chips and loaded with peanut butter. Swap the chocolate chips with your favourite chocolate candy bar, such as Toblerone, for a wonderful treat!
You can never have too many cookie recipes. There are so many variations and alternations you can make to a recipe to create new flavours and textures. When you start off with a solid base recipe, it is quite easy to play around with the ingredients and make something different and delicious.
I started off with two of my favourite cookie recipes as my base for these peanut butter oatmeal cookies. These soft baked peanut butter cookies and these oatmeal raisin cookies.
When I think about peanut butter oatmeal cookies, I think big and chunky. The texture should be thick and hearty. I love that you can add lots of different things to this cookie batter and know that the cookies will turn out great.
Break down of these cookies
- Creamed butter and sugar
- Peanut butter
- Whole oats
- Chocolate chips
- Hint of molasses
Why this recipe works:
- Butter: use a good quality unsalted butter that is softened to room temperature. It should not be melted, but warm enough to be creamed properly with the sugar.
- Soft brown sugar: these cookies use a mix of white and brown sugar. For the brown sugar, make sure you are using the soft kind. Either light or dark is fine, as long as its soft. It should feel like wet sand.
- Peanut butter: use a good quality commercial peanut butter brand. I’ve not tried using a natural peanut butter brand so I’m not sure it will work the same way as the cookies bake.
- Vanilla extract: the addition of vanilla extract is vital as it adds a wonderful undertone to the peanut butter flavour.
- Whole Oats: I always have whole oats as that’s what I love to eat and bake with. The cookies will also work with quick oats if that’s all you have. Keep in mind that the texture will differ slightly with quick oats.
- Refrigerate the cookie dough: I highly recommend doing this step. The flavour of the cookies enhances greatly as well as the texture.
- Baking: when it’s time to bake, roll the cookies into balls and place them a few inches apart on baking sheet. Let the cookies bake for a few minutes then take them out, bang the cookie sheet twice on the counter then rotate and return back into the oven to continue baking. Once they’re *almost* baked through, remove from oven and bang again on the counter before cooling the cookies on a wire rack. This step helps the cookies bake evenly and also releases air so the cookies aren’t too cakey and have those lovely crinkles on top.
The rest of the recipe is pretty straight forward. I have made these cookies using different kinds of chocolates and nuts. Each time they turn out delicious so feel free to experiment with the add-ins.
Important Ingredients
- Softened butter: this gives the cookies a wonderful soft and moist texture. Using softened butter yields a delectable melt-in-your-mouth cookie crumb.
- Brown Sugar: I don’t prefer using only white sugar in cookies (and chocolate cakes ). The flavour and texture that soft brown sugar gives is undeniable so it’s definitely a must.
- Molasses: I love adding this to oatmeal cookies. It enhances the cookie flavour with a delicious robust flavour that pairs beautifully with the oats and peanut butter.
These cookies are so delicious and easy to make. With simple ingredients and a straight forward recipe, I’m sure that you will LOVE these cookies as much as I do!.
If you make these peanut butter oatmeal cookies or any one of my other recipes, pls make sure to tag me @dutchbakerblog on Instagram or Facebook.
Peanut Butter Oatmeal Cookies
12
Cookies2
hours30
minutes10
minutes2
hours40
minutesTotal time include 2 hours of chilling time.
Keep the screen of your device on
Ingredients
3/4 cup (95 gms) flour
3/4 cup (65gms) whole oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (100gms) softened unsalted butter
1/2 cup (100gms) soft light or dark brown sugar
1/4 cup (50gms) white sugar
1/2 cup (120gms) creamy peanut butter*
1 Large egg
1 teaspoon vanilla extract
2 teaspoons unsulphured molasses
1 cup (170gms) semi sweet chocolate chips/chunks
Directions
- In a bowl, whisk together the flour, oats, baking powder, baking soda and salt.
- In a separate mixing bowl, cream butter, add the white sugar and brown sugar and whisk until paled and fluffy (about 1 minute). Whisk in the peanut butter until smooth and combined. Add in the egg , molasses and vanilla, whisking until combined.
- Whisk in the flour mix only until just combined, take care not to over mix. Fold in any chocolate chips or nuts if using. Cover dough and chill for minimum 2 hours or overnight if you can.
- Remove cookie dough from the fridge and allow to sit for about 20 minutes or until the dough has warmed enough for you to scoop balls of dough. Preheat oven to 180C/350F.
- Roll dough into balls and place onto a baking tray lined with baking paper. Bake until puffy, about 7 minutes. Remove cookie sheet from the oven and bang twice onto a countertop. Return cookies to the oven and continue baking for another 5 minutes until the edges are golden in colour. Make sure not to over bake the cookies. Remove from oven slightly undercooked as they will continue cooking on the cookies sheet once taken out. Leave cookies on hot baking tray until slightly cooled (2 minutes) then place on wire rack to cool for about 5 minutes before placing in an airtight container to cool completely.
Notes
- *For optimal results, I recommend using a commercial peanut butter brand like Skippy of Jif. You can use either crunchy or creamy peanut butter.
- Recipe by the dutch baker.
Did you make this recipe?
Tag @dutchbakerblog on Instagram
