When I was a kid, if my siblings and I wanted fresh baked cookies we had to make them from a cookie mix kit or slice them from a sleeve of pre-made cookie dough. Neither kind ever tasted quite right, but when you’re 9 years old and lack the ingredients to make real homemade cookies from scratch, the packaged variety is the only option available. However, looking back on my childhood I do owe those kits some credit. Without them my love of baking would not have blossomed into the passion I now have and share with my kids. My kids are so lucky; they don’t even know how good they have it. All the cookies they eat from our kitchen are from scratch. They know the magic that happens when butter, sugar, eggs, and flour collide. They understand the Carpe Diem moment when you bite into a warm cookie just minutes out of the oven chased by a cold glass of milk. There is nothing quite like it.
Today I’m sharing with you a recipe my kids and I love making and baking together. These Peanut Butter Oatmeal Chocolate Chip Cookies are not chewy, but instead have the perfect light crunch to them that is neither rock hard or heavy in texture. The flavor is the perfect marriage of peanut butter and chocolate with the oats adding an additional layer of complimentary flavor to this buttery cookie.
These cookies are a once in a while treat that fond childhood memories are made of.
Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies
These peanut butter oatmeal chocolate chip cookies are irresistible! This cookie recipe is a treasured family recipe that vanish quickly and are perfect for parties and potlucks.
1/2 cup salted butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
3/4 cup peanut butter (creamy or crunchy)
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup quick-cooking oats
1 teaspoons baking soda
1/4 teaspoon salt
1 cup milk chocolate chips
Preheat the oven to 350 degrees F.
Cream the butter, brown sugar, white sugar, peanut butter, egg, and vanilla for 1 minute on medium-high speed using an electric mixer.
Add the flour, oats, baking soda, and salt to the dough mixture. Beat on medium-low speed until the flour is barely incorporated.
Add in the chocolate chips and mix until evenly distributed.
Scoop cookie dough into heaping tablespoon balls (a cookie scoop works wonderfully for this) on to a baking sheet lined with parchment paper or silicon mat. Flatten the balls so they are 1/2-inch high disks. Cookies should be 2 inches apart from one another.
Bake the cookies for 12 minutes until golden. Remove the sheet from the oven and allow to cool on the sheet for 3 minutes. Remove the cookies from the sheet to a cooling rack.
Enjoy with a glass of milk.