Peanut Butter Oatmeal Chocolate Chip Cookies

The original post from Brown Eyed Baker calls this cookie ”the ultimate trifecta of cookie goodness.” And indeed it is. This recipe elevates the classic (but more banal) chocolate chip cookie without the pretention of sea salt or the childishness of M&Ms… not that there is anything wrong with adding either of those things. The combination of nuttiness, oatiness, and chocolatiness yields a cookie that is sweet with a salty bite, rich and chewy, and on the outside, nicely crisp and caramelized.

It helps that the recipe is comprised of pedestrian, back-to-school type ingredients. Though I’m not due to start the fall quarter for another 3 weeks or so, I have to say it’s quite satisfying eating a schoolyard favorite without the schoolyard.

Start off with your dry ingredients: flour, salt, baking powder… Whisk.

Get your peanut butter ready in the wings. The recipe called for creamy, but I only had chunky. No big.

Beat the peanut butter, brown and white sugars, and butter in a mixer.

Add an egg to the mix. Make sure it’s not rotten before you put it in… (I have a revolting anecdote about a friend that was making cheesecake and had expired eggs!)

(My eggs were fine, I promise.)

Incorporate the dry ingredients in batches.

Add some oatmeal.

And chocolate chips. I used about 1/4 cup more than the recipe calls for. Feel free to do the same. I won’t tell.

I used a rubber spatula to get them distributed evenly throughout the cookie dough.

While the oven is preheating, get the dough onto some cookie sheets.

Ta-da!

Yes.

Hello ooey gooey chocolate from a fresh-baked cookie!

An instant classic!

Peanut Butter-Oatmeal Chocolate Chip Cookies (from Brown Eyed Baker)

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick unsalted butter, at room temperature
• 1/2 cup creamy crunchy peanut butter
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1/2 cup rolled oats
• 1 cup semisweet chocolate chips

Bake at 350 degrees Fahrenheit for 10 minutes.

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