It’s not often that I make cookies, especially to post here because truthfully, I’m not a huge cookie lover. Cookies generally take a backseat to pretty much any other kind of dessert in my world.
But sometimes you just need a good cookie. Right? Right.
And if I had to choose my all time favourite cookie, then these are the ones. In fact, they have been my go to cookie for years and years.
While it took me approximately 30 years, (yes, my entire life) to realize that peanut butter was indeed something I could get on board with, these cookies were the only exception to my former peanut butter free life. These days I just cannot get enough of it.
Soft and chewy, loaded with oats, good quality bittersweet chocolate callets, and a sprinkle of sea salt, these really are my all time favourite cookies.
Have a fabulous weekend!
A chewy peanut butter oatmeal cookies studded with chocolate chips.
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/3 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1 1/2 cups quick rolled oats
- 1/2 - 1 cup chocolate chips
- 1/2 cup reese pieces (optional)
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silpat.
- In a medium bowl whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, peanut butter, both sugars, and vanilla on medium speed until light and creamy, about 3 minutes. Add in the egg and beat until combined. On low speed, slowly add in the flour mixture and then the oats and mix until just combined. Fold in the chocolate chips.
- Use the dough immediately or refrigerate for 24-48 hours.
- Scoop dough and place on the prepared baking sheet about 2 inches apart. Bake for about 10 minutes until golden brown around the edges and the centres are puffed. Add 1 to 2 minutes for refrigerated dough. Let cool on being sheet about 5 minutes then transfer to a cooling rack to cool.
Adapted from Brown Eyed Baker.