These cookies are SO GOOD. Crisp with a balance of sweet and salty, you won’t be able to eat just one. They have a perfectly subtle peanut butter flavor that is fantastic. The oats give the cookies a nice crunch. Try adding crushed potato chips or pretzels.
Adapted from: http://www.kingarthurflour.com/recipes/chocolate-chip-oatmeal-cookies-recipe
- 1 cup/2 sticks (226g) unsalted butter, softened
- 1 cup (210g) brown sugar
- ½ cup (100g) white sugar
- Scant ⅓ cup (80g) peanut butter*
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 ⅓ cup (280g) All Purpose flour
- 1 cup (100g) oats (can be quick or old fashioned)*
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 8 oz (226g) chocolate chips
- Preheat oven to 325° F.
- Cream butter and sugars by hand, with electric beaters, or in the bowl of a stand mixer fitted with a paddle attachment.
- Add in peanut butter and beat until incorporated.
- Beat in vanilla, egg and egg yolk, one at a time, scraping the bowl down after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and oats.
- Mixing slowly, add in flour mixture to egg and butter mixture.
- Add in chocolate chips.
- Scoop cookies out onto silicone mats or parchment paper over a half sheet or cookie sheet pan.
- Freeze scooped cookies for 15 mins before baking, unscooped dough can be refrigerated until a free pan is available.
- In batches, bake cookies 12-16 mins until puffed and slightly brown around the edges.
- Cool in pan for 10 mins before transferring to a wire rack to cool completely.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.