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Peanut Butter Oatmeal Cookies with Chocolate Chips


Well hello there readers! What is this you see? An actual recipe?! Yep! While we’re still not 100% settled in to Ohio, I am starting to come up for air and finally getting around to posting!

One wild Friday night Jesse and I were watching TV and suddenly I just had to make cookies. (The baking bug likes to bite on weekends) So, I walked over to my baking cabinet to see if any ingredients jumped out at me. Immediately I was drawn towards a can of old fashioned oats and a jar of peanut butter. It was clear to me that I would be making Peanut Butter Oatmeal Cookies. After a brief search online I found a recipe that seemed like a good fit. I made a few small adjustments and the end result was delicious. Thick and rich with a great texture thanks to the oatmeal.

Now I just have to patiently wait for our U-haul U-box to arrive so I can get back to wild Friday night baking!

Peanut Butter Oatmeal Cookies with Chocolate Chips

2-1/2 cups old fashioned oats (not quick oats!)
1 cup all-purpose flour
1/2 cup whole wheat flour
2 tsp baking soda
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup peanut butter
3/4 cup packed dark brown sugar
3/4 cup white sugar
2 whole eggs
3/4 tsp vanilla extract
1 tsp milk
1 cup chocolate chips

Preheat oven to 350 degrees and prepare a baking sheet by lining with parchment paper.

In a medium bowl, whisk together the oats, all-purpose flour, whole wheat flour, baking soda, and salt. Set aside.

In a large bowl, or standing mixer fitted with paddle attachment, beat together the butter and peanut butter until combined. Add the brown sugar and white sugar and beat until light and fluffy. Add the eggs one at a time, followed by the vanilla and milk, beat until combined. Slowly add the dry ingredients and mix until incorporated. Stir in the chocolate chips.

Using a medium cookie scoop, place onto prepared baking sheet (about 2 inches apart). Use the bottom of a measuring cup or glass to slightly press down the cookies.

Bake for 13-15 minutes, rotating pans halfway through baking. Allow to cool for 4-5 minutes before transferring to wire rack to cool completely.

Serve with a BIG glass of milk!

Slightly adapted from Simply Scratch

Because you can never have too many cookies recipes…
Mexican Chocolate Snickerdooles
Thick and Chewy Oatmeal Raisinet Cookies
Giant M&M Cookies
Chocolate Oatmeal Cookies

This Post Has 2 Comments

  1. Krystal R.

    Yum! Yeah for a blog post and these cookies sound fantastic!!

  2. Anu

    – Alyson, if I had to pick on thing to eat for the rest of my life it would be cookies! I coldun’t agree more with your stance on oatmeal:)p.s. Did you know that when you eat a broken cookie, it doesn’t count?Your work is absolutely stunning! Rock on!

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