12 comments Peanut Butter Oatmeal Chocolate Chunk Cookies
Ok, I’ll admit it … I’ve been on a bit of a chocolate/peanut butter binge lately. Unlike the heavenly, yet potentially sugar-coma inducing, Chocolate Peanut Butter Cupcakes, these cookies produce the same dynamic flavor combo yet are lighter and decidedly more snackable. Consider these cookies the slightly less mature, more rough-around-the-edges younger sibling of the (arguably) elegant cupcakes.
With a crisp outer shell and a chewy center, these can become rather addicting. Made with oatmeal, whole wheat flour and all-natural peanut butter, the recipe was right up my alley. The salted peanuts smash right up against semi-sweet chocolate chunks for a true flavor explosion in your mouth. Get thee to a kitchen, pronto!
This is a simple drop-cookie recipe from the Queen herself, Martha. When I saw the size of her new cookbook dedicated to cookies, I honestly thought, “Well, really, you can’t possibly have enough cookies to warrant a 350-page book?” Ok, people listen up … Martha knows things about cookies I couldn’t even begin to imagine. There are 175 different cookie recipes. Hello! This one book should fulfill your holiday cookie needs for the next ten years. Minimum.
I was a bit intimidated by all the choices so I went with something that I could have imagined creating myself. Whole wheat flour. All-natural peanut butter. Chocolate. Nuts. Oatmeal. After the rave review from family and friends (and the rapidly diminishing pile of cookies), I can safely say that this recipe has earned a place on my go-to cookie recipe list. Give it a try. I suspect that you will agree.
Peanut Butter Oatmeal Chocolate Chunk Cookies
Prep Time: 10 minutes
Cook Time: 13-15 minutes
Ingredients-
3 cups old-fashioned rolled oats
1/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup packed light brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup natural peanut butter
2 large eggs
1 teaspoon pure vanilla extract
2 cups salted whole peanuts, lightly chopped
2 cups (12 ounces) semisweet chocolate chunks or chocolate chipsDirections-
- Preheat oven to 350 degrees.
- In a large bowl, stir together oats, flour, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, combine the sugars, butter and peanut butter. Using an electric mixer (stand or hand-held) on medium speed, beat until pale and fluffy, abut 5 minutes.
- Mix in eggs one at a time. Mix in the vanilla. Be sure to scrape down the sides between ingredients to ensure everything is properly mixed.
- Reduce the speed of your mixture to avoid splashing the oat/flour mixture all over the walls. Add oat/flour mixture, and mix until just combined.
- Mix in peanuts and chocolate chips.
- Using two tablespoons (or a small ice cream scoop), drop rounded balls of dough 2 inches apart on baking sheets that have been greased or lined with parchment paper. The dough will be sticky so clean your scoop or spoons between sheets if needed.
- Bake cookies, rotating sheets half-way through, until golden brown and just set, 13-15 minutes.
- Remove from pan to a wire cooling rack. Let cool for at least 5 minutes. Devour immediately (or you could store them in an airtight container for a few days ... if they last that long)!Adapted from Martha Stewart's Cookies
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Ha, I think I am on a never ending peanut butter and chocolate binge!
I love that these cookies are made with whole grains and natural peanut butter! They look incredible and your description has be down right craving them! 
I’m saving to make! thanks so much!
I’m with you on the chocolate and peanut butter combination!
These cookies look great. Never had those flavors in an oatmeal cookie before.
Oh, yum. These sound awesome. Salt and chocolate are sort of perfect together.
Made these last night, and mine turned out way too flat
This has been an issue lately with all my cookies, so maybe I need to change my baking soda or just start using more flour.
These cookies weren’t as sweet as I expected, probably due to the natural peanut butter and whole wheat flour, tasty, but almost more like a granola bar than a cookie. Bringing them to work today to let the masses decide how they like them.
kate replied: — August 28th, 2009
9:05 am
Kate — While these are a flat cookie by nature (the batter is rather thin), I’ve found that something as simple as using a different baking sheet will change the thickness of a specific cookie recipe. Also, the temperature of the dough can affect the size of the cookie. The colder the dough is when placed in the oven the less spreading you will have. A lot of commercial bakeries actually freeze their cookie dough so that they get a consistent size for their cookies. Or it could just be old baking soda!
Hi
I just made these cookies and had a problem with them being very thin and falling apart. So I decided to save half of the dough and refrigerate overnight. I made them this morning and they are perfect. If I make them again I am going to make sure I refrigerate overnight.
They do taste amazing. Does anyone have the nutrition content for these?
YUM!
has anyone tried substituting almond butter for this recipe? any luck?
kate replied: — June 24th, 2010
9:51 pm
Daisy — I’ve never tried the recipe with almond butter, but I imagine it would work fine. The recipe already uses natural peanut butter so it should be a simple swap for almond butter, but I’m not sure how it will affect the final taste. If you give it a try, report back and let us know how it goes!
These were amazing and I don’t feel too guilty about eating so many of them because they’re thin and airy! I halved the recipe (except for the chocolate chips – which were slightly more than half
, skipped the nuts and used regular Jiff peanut butter. Even half the recipe made a good 25 cookies and with only a stick of butter and 2 cups of sugar, I can’t help but feel that these are the healthiest, most delicious cookie I’ve ever eaten!
This will be a repeat.
These cookies are wonderful. My husband and I fought over who got the last one. (I should quit fighting!) Kate is right, cold dough really helps when making these cookies. I didn’t have natural peanut butter so I just substituted regular Jiff and it was fine. This recipe is a keeper.
I made these the other day and was blown away by how wonderful they were! My 17 year old son said they were “amazing,” and compliments don’t come easily from him. I took them to work and everyone came back for more. I think they’re the perfect combination of ingredients, the only change I made was to substitute peanut butter chips for half the chocolate chips. I refrigerated the dough overnight and they turned out with the perfect thickness and combination of crispy outside and chewy inside. Watch them carefully though, the time from perfect to burnt is very close!