Peanut Butter Oatmeal Chocolate Chip Cookies. Chocolate-Swirled Peanut Butter Cookies Our kids' most-requested cookies are peanut butter and chocolate chip, so I created this combination. The two doughs swirled together create a marbled pattern that's so pretty, the cookies don't need additional decorations! This is the best chocolate-peanut butter cookie you'll make! To bake these peanut butter oatmeal chocolate chip cookies from frozen, place them on a baking sheet while the oven is preheating and then bake as directed. You'll likely need to add an extra minute or two to the bake time.
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
Add in chocolate chips, grated chocolate and nuts (if using) mix well to combine.
I made two adjustments, because the first time I made them they were too dry.
You can have Peanut Butter Oatmeal Chocolate Chip Cookies using 12 ingredients and 6 steps. Here is how you cook it.
Ingredients of Peanut Butter Oatmeal Chocolate Chip Cookies
- It's 1 1/4 cups of all purpose flour.
- Prepare 1 cup of oats.
- Prepare 1/2 tsp of baking soda.
- It's 1/2 tsp of salt.
- Prepare 1/2 of dairy free butter.
- It's 3/4 cup of brown sugar.
- Prepare 1/4 cup of white sugar.
- Prepare 3/4 cup of creamy peanut butter.
- You need 1/3 cup of plant-based milk.
- It's 1/2 tsp of vanilla extract.
- You need 3/4 cup of dairy free chocolate chips.
- You need 3/4 cup of dairy free chocolate chunks.
But these peanut butter oatmeal chocolate chip cookies are perfection with quick oats. If you only have old-fashioned rolled oats on hand. Give the oats a spin in a blender (just a couple pulses) or a food processor to break the large oats down a bit to resemble the texture of quick oats. Peanut Butter Oatmeal Chocolate Chip Cookies that are perfectly chewy, loaded with oats, peanut butter and chocolate chips!
Peanut Butter Oatmeal Chocolate Chip Cookies instructions
- Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper..
- In a medium mixing bowl, mix the flour, oats, salt and baking soda..
- In a separate, large mixing bowl, beat the butter, brown sugar, and sugar until light and fluffy. Beat in the peanut butter, milk, and vanilla until creamy..
- Pour the dry ingredients into the wet and mix until just combined. Fold in the chocolate chips and chunks..
- Roll out 3 tbsp dough per cookie onto lined baking sheets. Flatten each cookie slightly. If desired, press more chocolate chunks into the tops of the dough..
- Bake for 12-14 minutes – the cookies may look slightly underdone, but they'll cook a bit more while cooling on the baking sheet. Enjoy!.
I did grind half the oatmeal down in my blender only because we like the texture of it, mixed with the bigger pieces of oatmeal. In a bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Notes on the Peanut Butter-Oatmeal Chocolate Chip Cookies. I used the shaping method from the Thick and Chewy Chocolate Chip cookies.