Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

  • 3/4 cup creamy or crunchy peanut butter (see note)
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar, plus extra for rolling
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse sea salt
  • 1 teaspoon cinnamon
  • 1/2 cup chocolate chips

Note: If using all-natural peanut butter, which is a little runnier than peanut butters containing hydrogenated oils, add an extra 2 tablespoons flour to the dough.

In the bowl of your stand mixer fitted with the paddle attachment, beat the peanut butter, butter and both sugars until light and fluffy for about five minutes.  Beat in the egg and vanilla.

In a separate bowl, combine the dry ingredients, then add them by spoonfuls to the mixing bowl, along with the chocolate chips, mixing just until moistened.  Dough will be thick, and should just hold together.

Preheat the oven to 350.  Roll the dough into 15 balls for large cookies, or 24 balls for smaller cookies, coat them in the extra granulated sugar, and place on a parchment lined baking sheet.  Flatten the cookies with the back of a fork or a cookie stamp, and sprinkle with a little more salt.  Bake large cookies for 10 minutes and small cookies for 7 1/2 - 8 minutes, until pale golden.  Cool for several minutes on the baking sheet, then carefully transfer to a wire rack to cool.

Yields about 15-24 cookies

Recipe from Curly Girl Kitchen