PB Oatmeal Chocolate Chip Cookies
November 28, 2016 | By Jeremy Scheck | 5 Comments
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
PB Oatmeal Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
Notes
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.
these are the perfect blend of classic chocolate chip but with a new spin!! the peanut butter adds just enough flavor without overpowering the rest of the cookie. and the oatmeal provides some nice texture!! 10/10, perfect for fall. thanks Jeremy!
this recipe made my family love me. so. thanks!
I tried this recipe last night and made half with chocolate chips and the other without (my fiancé’s a serial killer who doesn’t enjoy chocolate). They came out absolutely delicious and were super easy to make!
Could you make it oatmeal raisin by substituting raisin for chocolate and removing peanut butter?
I just made these (eating a third one as I type this) they are so so good! The only change I made was salted butter instead of unsalted. I did use quick oats and everyone who tasted them agreed that quick oats were the right choice for this recipe. So good! I will definitely be making this recipe again.