Close
Ingredients
| all-purpose flour (unsifted): 3/4 cup |
| whole wheat flour: 1/4 cup |
| baking soda: 1/2 tsp |
| baking powder: 1/2 tsp |
| Kosher salt: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| salted butter: 3/4 cup (softened) |
| natural peanut butter: 1 cup |
| granulated sugar: 1/2 cup |
| dark brown sugar (packed): 1/2 cup (packed) |
| eggs: 2 |
| oats: 1 1/2 cups |
| semisweet chocolate chips (chips): 3/4 cup |
Peanut Butter Chocolate Chip Oatmeal Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
24 serving(s)
Tags
- Preheat oven to 350° and spray a baking sheet with nonstick spray.
- In a small bowl, whisk together dry ingredients; set aside.
- In a large bowl, using on electric mixer on low speed, combine butter, peanut butter, sugars, and eggs.
- To cream, increase speed to high and beat until fluffy and color lightens.
- Stir the flour mixture into the creamed mixture just until no flour is visible (over mixing develops the gluten, making the cookies tough).
- Stir in the oats and chocolate chips.
- Drop rounded spoonfuls onto baking sheet (drop 2-inches apart).
- Bake until golden, but still moist beneath cracks on top (9-13 minutes).
- Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.