These peanut butter chocolate oat cookies are an easy weekday baking project that require pantry staples. I love how these flavours come together. The peanut butter is not overpowering, the hint of cinnamon comes through, and the oats add a nice crunch. Pools of melting chocolate give these oatmeal cookies a touch of decadence.

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Tips 

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Freezing Cookie Dough

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Since this recipe makes almost 3 dozen cookies, you might want to freeze some of the cookie dough.  It’s always good to have an emergency stash on hand.  This way, you can bake a couple fresh cookies whenever you’re in the mood!  You’ll need to bake the frozen cookies for 1-2 minutes longer than the recipe calls for.  How to freeze the cookie dough: use the ice cream scoop to form the cookie dough balls.  Space out the cookie dough balls on the parchment-lined baking sheet and put them in the freezer for 30 minutes.  Remove the baking sheet from the freezer.  Place the frozen cookie dough balls in a freezer-friendly bag and zip it closed.  Add the label to the bag with the date you made the cookie dough as well as the expiry date. The frozen cookie dough will keep for up to 3 months.

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Pools of Melted Chocolate

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Instead of using chocolate chips, which keep their shape during baking, I suggest you use a good quality chocolate bar that you chop up coarsely.  My favourite option: chocolate fèves like the ones picture below. I used Valrhona's Manjari dark chocolate (64% cacao). They taste great and don't need to be chopped up.

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Equipment

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Kitchen scale

Oven thermometer

Baking sheet pan

Parchment paper

Bowls

Stand-mixer fitted with a paddle attachment

Spatula

Whisk 

Measuring cups

¼ tsp, 1 tsp

Ice cream scoop with release trigger and 2’’ diameter

Wire rack

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Bon appétit!
xo

Ariane

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