REcipesshopaboutcontact

Peanut Butter Chocolate Oat Cookies

Looking for an easy weekday recipe that promises a satisfying bite? These peanut butter chocolate oat cookies feature pools of melting chocolate, crunchy oats, a smooth nutty flavour and a hint of cinnamon.

Prep:

minutes

Cook:

12

minutes

TOtal:

minutes

Ingredients

  • 215g (1 ½ cups) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp kosher salt
  • 1 tsp ground cinnamon
  • 227g (2 sticks, 1 cup) unsalted butter, room temperature
  • 200g (1 cup) granulated sugar
  • 100g (½ cup packed) dark brown sugar
  • 2 large eggs, room temperature
  • 250g (1 cup) smooth peanut butter
  • 2 tsp pure vanilla extract
  • 200g (2 cups) old fashioned rolled oats
  • 375g (2 ½ cups) dark chocolate, coarsely chopped

Instructions

  1. Place the oven rack in the middle of the oven.
  2. Preheat the oven to 350°F.
  3. Line a baking sheet with parchment paper.  Set aside.
  4. Whisk the flour, baking powder, baking soda, kosher salt and cinnamon together in a small bowl.  Set the dry ingredients aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute on high speed.
  6. Add the granulated sugar and dark brown sugar to the bowl of the standmixer and cream with the butter for 2 minutes on high speed.
  7. Add the eggs, vanilla and peanut butter to the butter mixture, beating until incorporated.
  8. Bring the speed down to low and add the oats and chocolate, mixing only until combined.  Do not overmix!
  9. Cover the bowl of the stand mixer and let the cookie dough chill in the fridge for 30 minutes.
  10. Use an ice cream scoop with a 2’’ diameter to form 35 cookie dough balls.
  11. Place 8 cookie dough balls at a time on the prepared baking sheet.
  12. Bake for 12 minutes. 
  13. Let the cookies cool on the baking sheet for 10 minutes.
  14. Transfer the cookies to a wire rack and let cool completely.
  15. Store in an airtight container at room temperature for up to 3 days.