I love oat cookies for their crispy outsides and chewy centres, and who can resist the classic combination of peanut butter and chocolate. These are such an easy and delicious treat that would work great as a foodie gift too. Just remember to make a double batch in that case as they are super irresistible and will disappear from the cookie jar very fast.
Peanut Butter, Chocolate Chip Oat Cookies
I love oat cookies for their crispy outsides and chewy centres, and who can resist the classic combination of peanut butter and chocolate. These are such an easy and delicious treat that would work great as a foodie gift too. Just remember to make a double batch in that case as they are super irresistible and will disappear from the cookie jar very fast.
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Ingredients
- ½ Cup Unsalted Butter Softened to room temperature (approx. 113g)
- 1 Cup Brown Sugar Reduce to ¾ Cup if using sweetened peanut butter
- 1 Large Egg
- 1 tsp Vanilla Extract
- ½ Cup Peanut Butter
- 1 Cup All-Purpose Flour
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ Cup Chocolate Chips
- 1¼ Cup Rolled Oats
Instructions
- Preheat the oven to 180°C. Line two large baking sheets with a silicone baking mat or baking paper. Set aside
- In the bowl of a stand mixer, or in a large mixing bowl using a hand mixer, cream together the butter and sugar until light and creamy. Add the egg and vanilla extract and mix through thoroughly. Then add the peanut butter and mix until well combined
- Sieve or whisk together the flour, salt and baking soda. Slowly add the dry ingredients to the wet ingredients. Mix until the flour is just combined. Then stir in the chocolate chips and rolled oats
- Chill the dough for 20 minutes in the fridge
- Drop about a 1 to 2 tablespoon size of dough (depending on how big you want your cookies) onto prepared baking sheet, placing the cookies about 4cm apart. Flatten each heap just slightly with the palm of your hand (I got around 18 generous medium sized cookies out of this mixture)
- Bake for approx. 15 minutes (depending on the size of your cookies. If they are large they can take up to 18 minutes, but keep an eye on them) or until the edges are golden brown. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Then transfer the cookies to a wire cooling rack and cool completely. The cookies will crisp up a bit while cooling so do not over bake. They should not be hard, but rather slightly crispy on the outside and chewy in the centre.
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