Peanut Butter Chip Oatmeal Cookies

On a school night, a hot summer night by the bonfire, or anything in between, there’s nothing better than a freshly baked cookie oozing melted chocolate. Ever since childhood, the cookie-eating experience is a fond memory that always warms my heart; the delectable, aromatic smell of vanilla and warm sugar fills my nose as I hold the soft yet crispy cookie in the palm of my hand. Every bite is bliss, especially accompanied by my Nonna’s caffè latte for dipping. I savor every last fallen cookie crumb, admiring how a few basic ingredients came together to form a sweet, comforting, homey treat. 

Chewy, gooey, caramelized cookies (topped with a heaping scoop of vanilla ice cream, of course) are not just a common craving, but probably my all-time favorite dessert. It’s no wonder why: from the nostalgic experience to the mouth-watering flavor, freshly-baked homemade cookies have a way of making everyone feel warm and fuzzy inside. Not to mention, cookies are so versatile! From classic chocolate chip, to festive nut and cranberry, to candied caramel, and even everything-but-the-kitchen-sink, the flavor options are endless! So, with such limitless options, how do you make a decision? What should you put in your cookie? What if you’re in a hurry, or not much of a baker? This recipe has you covered!

Peanut butter and chocolate are just about the best combination I can think of, especially when you have a hankering for a sweet treat! Whenever my sweet tooth kicks in, I crave this iconic pairing.  Simple and tasty, these peanut butter chocolate chip oatmeal cookies will do just that. Not only do these cookies  take only 25 minutes to make, but they only require one bowl and ingredients you likely already have on hand. Plus, if you ask me, the chocolate chip versus oatmeal cookie debate is flawed—clearly, the best combination is when these cookies join forces to form a chocolate chip oatmeal cookie, and this one even has peanut butter! It can’t get much better than that! Take your late night snacking or midnight dessert to the next level with this fun, quick, and easy cookie recipe; you will be dreaming about it after!

Ingredients:

• ¼ cup rolled oats
• ¼ cup flour
• ¼ tsp sea salt (extra for topping)
• ½ tsp baking powder
• ½ cup brown sugar
• ½ cup creamy salted peanut butter
• ½ tsp vanilla extract
• 1 large egg
• 3 tbsp chocolate chips (extra for topping)

Instructions:

Start by preheating your oven to 350℉ and line a large baking sheet with parchment paper. As an alternative, you can also lightly grease the pan with cooking spray or butter. 

In a medium mixing bowl, add the dry ingredients: oats, flour, sea salt, baking powder, and brown sugar. Mix until the dry mixture is homogeneous and light tan in color. Next, add peanut butter, vanilla extract, and egg, and stir until well combined. A sticky but compact dough should form. If the dough is too dry, add more peanut butter, or a splash of milk. If the dough is too wet, add a bit more flour. Now stir in the chocolate chips. 

After you finish making the dough, scoop the dough out with a spoon, making each scoop about 1 ½ tbs in size. Form the dough into little balls with your hands. Place them on your prepped baking sheet and press each ball down lightly to form the traditional disc-like cookie shape. 

Bake the cookies for about 6 minutes, and then take them out to add more chocolatey-goodness—top each cookie with a few more chocolate chips and a sprinkling of flaky sea salt. Pop them in the oven again so that the chocolate chips on top start to melt, about 4-6 minutes, or until they are golden brown and the edges are lightly crisp. The total baking time should be about 10-12 minutes. By the end, the cookies should have doubled in size. After removing them from the oven, let the cookies cool on a cooling rack for about 15 minutes. 

This recipe makes about 12 cookies. Share with friends and enjoy this easy, sweet treat whenever your sweet tooth kicks in!

Adapted from The Minimalist Baker’s Peanut Butter Chocolate Chip Cookies

Cover image courtesy of Sally’s Baking Addiction

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