It's beginning to feel like fall in Mammoth. The nights are getting cooler and it's beginning to get dark sooner. I love this time of year, as the business of summer begins to wind down, and a I know a more relaxed fall is on it's way. As my palette changes from carving light and sweet things to more hearty fall desserts, I always love creating new recipes this time of year.
While fall is iconic for spices and pumpkin, I also like to bake things without those things too! I was craving cookies (not unusual) but I wanted something a little more hearty and not so sweet. So, these Chocolate Peanut Butter Oatmeal Cookies came to me. They are a chocolate peanut butter cookie, with oatmeal, and of course semi sweet chocolate chips. This is the perfect cookie for chocolate and peanut butter lovers - and it's a new twist on classic oatmeal! These are best served with a tall glass of milk - trust me, you'll want one. They are also really good dipped!
Chocolate Peanut Butter Oatmeal Cookies
1 stick (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) organic dark brown sugar
1 teaspoon organic vanilla extract
142 grams (1/2 cup) organic peanut butter
2 organic large eggs
1 organic large egg yolk
191 grams (1 1/2 cups) organic all purpose flour
74 grams (3/4 cup) rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
142 grams (3/4 cup) organic semi sweet chocolate chips
Method Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the peanut butter, eggs, and egg yolk and mix for just 3 to 4 rotations of the mixer, do not over mix.
In a separate bowl, add the flour, oats, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until almost combined, you will still see bits of flour. Add the chocolate chips and mix on low until combined.
Using your hands, form the dough into 24 balls and place them on the prepared cookie sheets, spacing at least 1 inch apart. Flatten slightly so they look like a disk and are about 2 inches in diameter.
Bake for 11 minutes or until set and dry. Let cool completely on the cookie sheet.
Store in an airtight container for up to 7 days.
Gluten Free – Use gluten free oats. Replace the organic all purpose flour with 205 grams (1 1/4 cups plus 1 tablespoon) organic gluten free flour blend.
High Altitude – Bake at 375°F for 8 minutes or until set and dry.