You want to know a secret? You can also make these sans chocolate chips for just a peanut butter oatmeal cookie. These no chocolate chip variety of cookies are pretty much the only thing my boyfriend will eat. He hates chocolate! I know, I know, he is missing out. Because personally, having had both the non-chips and the chips version of this particular cookie, I can say that I like the one with the chips more. They also happened to stay a bit softer longer after a couple days, so there's that too.
Quick story time - I did try to make you all something other than cookies recently. Namely, some strawberry coconut ice cream. Alas, it became a hard popsicle when put into the freezer, so it's back to the drawing board on that one. I just loooove the Trader Joe's Strawberry Coconut Ice Cream (which happens to be Vegan!), so I wanted to give it a go at home. But, I tried doing it without anything fancy like xanthan gum, which I think is probably what went wrong! Anyway, it still tasted pretty good, it was just super hard and not at all an ice cream consistency, apart from when it very first came out of the ice cream maker and was all soft-servy. Anyway! Maybe I will give it another try in the future. Or maybe I'll just buy more of the Trader Joe's variety. Hmm.
In the meantime, have this cookie!
Peanut Butter Oatmeal Chocolate Chip Cookies
- 1/2 cup unsalted butter, softened
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 1/3 cup peanut butter
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1/2 teaspoon baking soda
- 1 cup chocolate chips
- Preheat your oven to 325F. Mix together the butter and two sugars until well-blended. You can do this with a mixer or by hand, just make sure you get all the butter mixed in there evenly. Then, mix in the peanut butter. Same deal. You can use crunchy or smooth, depending on your preference.
- Next, mix in the egg, yolk, and vanilla. Then, add in the oats, baking soda and flour slowly and stir until just mixed together. If it's still a little on the too-smooth side, you can add in some more oats or flour, or if it feels too dry, add in some more peanut butter. Not a lot here, people, just enough to make it feel like traditional cookie dough. Then, finally, if you like chocolate, add in your chocolate chips. If you're not a chocolate fan, you can totally forgo them and just have yourself some peanut butter oatmeal cookies.
- Scoop onto your cookie sheet. I used a silpat-lined one, but you don't have to here. I also use a cookie scoop to make my life easier. Bake at 325F for 10-12 minutes. They won't be super browned or anything. Take those out and let them sit on the sheet for another 5 minutes to finish baking through. You can then transfer to a wire rack to finish cooling before starting up another batch.
Mix together your butter and sugars. This can be done by hand or in a mixer.
Add in your peanut butter. I used crunchy.
And then it's time for your egg, yolk, and vanilla.
And finally your oats, baking soda, and flour. Add in chocolate chips at this point if you want all chocolate chip, but I decided to make some just plain peanut butter oatmeal.
These are some plain ones ready to go in the oven at 325F for 10-12 minutes.
And after they're done. Let them cool on the sheet for another 5 minutes.
Stick them on a wire rack to finish cooling.
And here are some with chocolate chips. Both versions are delicious!