Browned Butter Peanut Butter Oatmeal Chocolate Chip Cookies

04.29.2013

I think it’s official. I’m addicted to cooking and baking. Or maybe I’m just have a really really hard time being stuck on the couch for a week. I’m not supposed to be up and about (per Dr’s orders because of the hip surgery – don’t tell my Dr.) but I seriously can’t stop myself from making my way from the couch to the kitchen. I have a fridge full of food just waiting to be made into something so how do I sink into the couch for days without getting up to make something delicious? I mean I have like one million and one things I want to make but I’ll barely have enough time in my lifetime to get those things made and posted so there’s no time for breaks :). Besides I need my daily dose of sugar. I think it keeps my heart beating.

browned butter peanut butter oatmeal chocolate chip cookies | Cooking Classy

Lately I’ve been loving peanut butter and most often I bake and post what I’ve been craving. And browned butter, well if you know me then by now you probably now it’s up there on my top 5 favorite foods. It goes something like, pizza (American style), fruit smoothies, enchiladas, ice cream and browned butter and if it weren’t so bad for me I’d pour it over all four of those other favorite foods :). Really I have too many favorite foods to pick any favorites and I’m far too indecisive to pick. I could spend 10 minutes at the grocery store trying to pick which flavor of ice cream to buy. That’s why I usually end up coming home with three – cookies and cream, cookie dough and chocolate (sometimes Samoa when they have it). It’s probably safe to say I have food problems because I love it all too much (is there such a thing as too much love for food?). That is why these cookies are good for me. They combine all the cookies that I love into one amazing cookie. Yes these have an unnecessarily long name but they’ll have a long lasting reputation. You could just call them “loaded chocolate chip cookies”, or “those cookies with all that stuff” would also be a good choice. Also feel free to make these salted if you’d like by adding a light sprinkling of coarse or Maldon sea salt to the tops after baking. Enjoy!

browned butter peanut butter oatmeal chocolate chip cookies | Cooking Classy browned butter peanut butter oatmeal chocolate chip cookies7.. browned butter peanut butter oatmeal chocolate chip cookies | Cooking Classy

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Browned Butter Peanut Butter Oatmeal Chocolate Chip Cookies

Yield: About 17 cookies

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour

Ingredients

  • 10 Tbsp butter , diced (I used salted)
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup old fashioned rolled oats
  • 1 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup milk chocolate chips
  • 3/4 cup semi-sweet chocolate chips
  • optional - Maldon or coarse sea salt

Instructions

  1. Brown butter in a small saucepan over medium heat (for a stages of browning butter see link here). Remove from heat and pour and scrape browned butter and bits into the bowl of an electric stand mixer and allow to rest 30 - 35 minutes until cool.
  2. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt. Stir in oats, set mixture aside. Add light brown sugar and granulated sugar to cooled butter in bowl of electric stand mixer, and using a paddle attachment, whip mixture on medium speed, 3 - 4 minutes, frequently scraping down sides of bowl. Blend in peanut butter. Add in egg and vanilla and mix until blended. Slowly add in dry ingredients and mix just until combined. Stir in chocolate chips. Scoop dough out and shape into balls, about 3 Tbsp each (I did each one 50g by weight). Transfer to a Silpat or parchment paper lined baking sheet, spacing them at least 2-inches apart*, and bake in preheated oven 10 - 11 minutes (if you make smaller cookies, reduce baking time). Sprinkle tops lightly with sea salt if desired. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store in an airtight container.
  3. *The first batch will to spread more than the second batch (unless you have two ovens and bake both batches at the same time), as the dough rests I'm guessing the oats absorb some of the oils so the cookies won't spread as much while baking. So, I would recommend if your dough has rested for about 20 minutes before baking that you slightly press down on the cookie dough balls to flatten slightly.
  4. Recipe Source: Cooking Classy

38 comments

  • Kristin H: This is a great cookie recipe! The flavor is really good. These cookies are quite puffy and thick (I don’t like flat cookies), and I actually had to press them down with my hand to flatten them just a bit. I also appreciate, Jacyln, how you specified including the brown bits with the butter. Sometimes, I find recipes confusing where you’re unsure if you should include those brown bits or not. Some people say to strain out the bits, and some say to throw them in, so I’m glad you made that clear. The only difference I made was just making my cookies smaller (I just used my 2-Tbsp cookie scoop) and baked them for 9 minutes. Another great recipe! Thanks! April 22, 2016 at 12:55pm Reply

    • Jaclyn: Thanks Kristin! April 22, 2016 at 1:13pm Reply

  • Terri Crider: Jaclyn,
    I’ve made these several times now and absolutely love them! I’m sending them to my son’s class and I want them to be fresh from the oven. Have you made the dough the night before, refrigerated, and then baked next day? If so, do you alter anything? I want them to be as great as baking them fresh, but would like to have as much done as possible the night before! Thanks! Terri October 7, 2013 at 2:45pm Reply

    • Jaclyn: I haven’t ever made the dough the night before but I imagine it would be fine, you just might have to let it thaw at room temp a bit before shaping and baking. October 13, 2013 at 6:15am Reply

  • Suzanne: I bake probably four batches of cookies per week, I was excited to make these bc they sounded so good, but the ratios must be off in the recipe, the texture of the cookies was just Bad. No one in my family really liked them, not bc of the flavor but the poor texture. Is the flour/oat amounts right, 1 3/4 c to 1 1/4 cups sugar, that might be why the texture was so bad? August 25, 2013 at 9:57pm Reply

    • Jaclyn: The amounts are right, I’d sort of count the peanut butter as a flour I guess that’s why the ratios are as such. Sorry to hear you didn’t like them! September 6, 2013 at 12:59pm Reply

  • Terri Crider: Just made these, and they are my new favorite cookie! Amazing. Thank you so much for sharing your recipes! July 10, 2013 at 5:27pm Reply

    • Jaclyn: I’m so happy to hear you liked these cookies Terri! Now you’ve got me craving them :). Thanks for your comment! July 10, 2013 at 8:11pm Reply

  • Genola: I’m just taking these cookies out of the oven and they are beautiful! I followed the recipe exactly and my dough was not at all dry. I formed the dough into balls and refrigerated them for a couple hours before I baked them. They look perfect. The dough tasted great so I’m sure the cookies will too. Thanks for the recipe. June 27, 2013 at 12:46pm Reply

    • Jaclyn: I’m so glad you like these Genola. I love cookie dough :). I always have to taste test before baking, I know it’s not the safest thing but how can I resist? Thanks for your comment! July 5, 2013 at 2:02pm Reply

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