Monday, October 29, 2018

Chewy Chocolate Peanut Butter Chip Oatmeal Cookies


What do you do when it's a windy, rainy weekend? You bake. At least that's what I did this past Saturday. As the cold wind and rain pummeled the Fall landscape, it was warm and cozy inside our house with the scent of freshly baked chocolate peanut butter chip oatmeal cookies filling the air.

As soon as I unboxed the SunSpire peanut butter chips in this month's Degusta Box I knew they were destined for some kind of chocolate-related dessert. I can't resist peanut butter and chocolate. I also seem to favor oatmeal cookies in Fall. So, I decided to combine them all into a single chewy cookie.

This batter is thick. If you don't have any electric mixer handy, get ready for a serious arm workout. The hearty batter yields a chewy cookie, which is how I prefer oatmeal cookies.

By the way, this cookie recipe is not healthy; it is not any of the health-related buzzwords du jour. It's an old-fashioned full sugar and butter indulgence that is delicious. It's worth it. Some days you've just got to let yourself have the treat.

Chewy Chocolate Peanut Butter Chip

Oatmeal Cookies

Makes 24 cookies

Ingredients

  • 1 /4 cups whole wheat pastry flour
  • 1 1/4 cups rolled old fashioned oats
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter chips

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line a cookie sheet with parchment paper.
  3. In a medium bowl combine flour, oats, baking powder, baking soda, cocoa powder, and salt. Whisk to mix well and set aside.
  4. In a large bowl cream together the butter and sugars until fluffy. Add egg and vanilla and mix well.
  5. Gradually mix dry ingredients into the wet ingredients until just combined. Stir in the peanut butter chips.
  6. Scoop 2 tablespoons of batter and place on a baking sheet 2 inches apart. Slightly flatten the cookie scoops using your hand or a glass.
  7. Bake for 12 minutes until slightly browned. Remove from oven and allow to cool on the cookie sheet for a few minutes before gently removing the cookies and allowing them to finish cooling on a wire rack.
  8. Store in an airtight container.
Yum



Photos by Renato Ghio
SHARE:

2 comments

  1. I WANT some!!! The only thing NOT needed in the recipe is the instruction to store the cookies in an airtight container. They will all be eaten before that is necessary!!

    ReplyDelete
    Replies
    1. Hahaha! You are so right. It's been hard not to eat them myself. :)

      Delete

© Local Food Rocks. All rights reserved.
MINIMAL BLOGGER TEMPLATES BY pipdig