Peanut Butter Oatmeal Chocolate Chip Cookies
Soft and chewy perfectly flavorful peanut butter cookies swirled with outs and studded with chocolate chips.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 1 cup (140g) all-purpose flour
- 2/3 cup (65g) rolled oats (old fashioned)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (4 oz) unsalted butter, softened
- 2/3 cup (144g) packed light brown sugar
- 1/3 cup (73g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2/3 cup (168g) SKIPPY® Creamy Peanut Butter
- 1/2 cup (3 oz) semi-sweet chocolate chips
- 1/2 cup (3 oz) milk chocolate chips
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking powder, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar. Mix in egg and vanilla, then blend in peanut butter. With mixer set on low speed slowly add in dry ingredients and mix just until combined. Stir in semi-sweet and milk chocolate chips.
Scoop dough out about 2 1/2 Tbsp at time (using a cookie scoop or two spoons, one to scoop and the other to drop the dough. Or you can let it rest at room temp for about 15 minutes and you should be able to roll them into balls for more uniform shapes), and drop onto Silpat or parchment paper lined baking sheets. Flatten cookies slightly then bake in preheated oven 9 - 10 minutes (they'll look slightly under-baked). Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
Recipe source: Cooking Classy