As the leaves start to fall and the crisp winds blow, I feel the need to bake. It may be getting brisk outside, but it is warm and cozy inside our house with the scent of freshly baked cookies filling the air. On the baking list are these chocolate peanut butter chip oatmeal cookies.
This batter is thick. If you don’t have an electric mixer handy, get ready for a serious arm workout. The hearty batter yields a chewy cookie, which is how I prefer oatmeal cookies.
By the way, this cookie recipe is an old-fashioned full sugar and butter indulgence that is delicious. It’s worth it. Some days, you’ve just got to let yourself have the treat.
Chewy Chocolate Peanut Butter Chip Oatmeal Cookies
Makes 24 cookies
- 1-1/4 cups whole wheat pastry flour
- 1-1/4 cups rolled old fashioned oats
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup peanut butter chips
- Preheat oven to 350 degrees Fahrenheit.
- Line a cookie sheet with parchment paper.
- In a medium bowl, combine flour, oats, baking powder, baking soda, cocoa powder and salt. Whisk to mix well and set aside.
- In a large bowl. cream together the butter and sugars until fluffy. Add egg and vanilla and mix well.
- Gradually mix dry ingredients into the wet ingredients until just combined. Stir in the peanut butter chips.
- Scoop 2 tablespoons of batter and place on a baking sheet 2 inches apart. Slightly flatten the cookie scoops using your hand or a glass.
- Bake for 12 minutes, until slightly browned. Remove from oven and allow to cool on the cookie sheet for a few minutes before gently removing the cookies and allowing them to finish cooling on a wire rack.
- Store in an airtight container.
Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.