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PEANUT BUTTER OAT CHOCOLATE CHIP COOKIES

Print Recipe
Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18

Ingredients

  • 1/4 CUP UNSALTED BUTTER SOFTENED, NOT MELTED
  • 1/2 CUP NATURAL LOW SODIUM PEANUT BUTTER
  • 1 LARGE EGG
  • 1/4 CUP WHITE SUGAR
  • 1/4 CUP BROWN SUGAR
  • 1 TEASPOON BAKING SODA
  • 1/4 TEASPOON SALT
  • 2 CUPS ROLLED OATS
  • 1/4 CUP SEMI-SWEET CHOCOLATE CHIPS HEAPED + MORE FOR TOPPING

Instructions

  • PREHEAT OVEN TO 350 F DEGREES.
  • BEAT THE SOFTENED BUTTER, PEANUT BUTTER AND EGG IN A STAND MIXER OR LARGE BOWL WITH HAND MIXER UNTIL COMPLETELY SMOOTH.
  • ADD IN SUGAR, BROWN SUGAR, BAKING SODA AND SALT AND BEAT AGAIN UNTIL SMOOTH.
  • POUR IN OATS AND BEAT ON LOW SPEED UNTIL COMBINED.
  • HAND MIX CHOCOLATE CHIPS INTO THE BATTER WITH A SPATULA OR WOODEN SPOON.
  • USING A COOKIE SCOOP OR 2 TABLESPOON MEASUREMENT, MEASURE OUT 18 SLIGHTLY HEAPED COOKIES AND PLACE ON UNGREASED COOKIE SHEET (THEY WON'T SPREAD MUCH).
    OPTIONAL- PLACE EXTRA CHOCOLATE CHIPS ON TOP AND PUSH INTO COOKIE DOUGH BALLS.
  • BAKE FOR 10 MINUTES FOR SOFTER COOKIES OR UP TO 15 MINUTES FOR A CRISPY BOTTOM (JUST WATCH THEY DON'T GET TOO BROWN).
  • THESE ALSO FREEZE REALLY WELL, SCOOP OUT AND FREEZE DOUGH ON A COOKIE SHEET, ONCE FROZEN TRANSFER TO FREEZER BAG. DEFROST AND BAKE FOLLOWING DIRECTIONS ABOVE.

Notes

RECIPE: KATHLEEN POST
SOFTER COOKIE: 9-10 MINUTES
CRISPIER COOKIE: 12-15 MINUTES