Chocolate Peanut Butter Oatmeal Cookies

These chocolate peanut butter oatmeal cookies have double the peanut butter with peanut butter mixed into the chocolate dough and also in the form of peanut butter chips.

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Another Saturday in fall means another #PBchocSat! You might think I would be running out of ideas by now but I promise you I have a long list to last me awhile. The trick is finding the things on that list that I am in the mood to make at the time. Thankfully it doesn’t take much convincing for me to make cookies.

Cookies are my favorite thing to bake. Some people don’t like the chilling step but I am a planner so I love cutting my efforts in half by making the dough one day and then just place and baking the next. Then once you master the base of your recipe, you can tinker with it and change up the flavors.

The only things that are different between these chocolate peanut butter oatmeal cookies and the peanut butter cup oatmeal cookie recipe from which I adapted them is the addition of unsweetened cocoa powder and swapping out the peanut butter cups for peanut butter chips. Of course you could absolutely still use chopped up peanut butter cups if you prefer. Or half peanut butter chips and half semi sweet chips.

But as I made them, these chocolate peanut butter oatmeal cookies are not just chocolate oatmeal cookies with peanut butter chips, but chocolate and peanut butter oatmeal cookies with peanut butter chips. The perfect pre-workout treat this morning before hot yoga, getting home in time to shower and settle on the couch to watch kickoff at noon!

Two years ago: Cranberry Chicken Salad

Five years ago: Buckeye Baked Oatmeal

Eight years ago: Holiday Cut-Out Brownies

Nine years ago: Root Beer Chocolate Chip Cookies

Ten years ago: Pita Breakfast Pizza for One

Eleven years ago: Chocolate Peanut Butter Cookie Dough Roulade

Twelve years ago: Tortellini with Guiltless Pumpkin Alfredo

Thirteen years ago: Butternut Squash Lasagna

CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

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Yield: Approximately 3 dozen Prep Time: 1 Hour 30 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1/3 cup creamy peanut butter
• 1-1/4 cup light brown sugar
• 1/4 cup sugar
• 1 cup + 2 Tbsp all-purpose flour
• 1 cup old fashioned whole oats
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1 egg + 1 yolk
• 2 tsp vanilla extract
• 12 oz. (2 cups) peanut butter chips

Directions

1. In a medium microwave safe bowl, melt the butter and peanut butter in 30 second intervals until just melted. Allow to cool to room temperature.
2. In a medium bowl, whisk together the flour, oats, cocoa, and baking soda. Set aside.
3. In a large bowl, add both sugars and the cooled butter mixture. Beat until light and fluffy. Stir in the egg, yolk, and vanilla extract.
4. Add the flour mixture and stir until just incorporated. Fold in the peanut butter chips. Refrigerate overnight, or at least 1 hour.
5. Preheat oven to 325 degrees. Line cookies sheets with silicone baking mats or parchment paper.
6. Roll or spoon out golf ball sized balls* onto prepared cookie sheets, about 2 inches apart. Bake for 8-10 minutes, or until set. Allow to cool on cookie sheets for 5 minutes before moving to a cooling rack to cool completely.

Notes

* I used a medium cookie scoop.

Source: Adapted from my Peanut Butter Cup Oatmeal Cookies.