I had taken a couple months off from baking for the Night Ministry during tax season, but I really missed it. Not because I'm such a sharing and caring kind of gal (although I totally am), but I love to make big batches of chewy, satisfying cookies. I've made these for bake sales as well, they were a big hit. Usually, anything made with peanut butter and chocolate sells well at a bake sale, add some oatmeal and even the health conscious will indulge.
This only makes about 60 2½-inch cookies, which is small by big batch standards, but more than enough for the cookie jar. If you're not making them to give away, consider scooping out the dough onto a lined cookie sheet, freezing the dough balls until solid, then packing them in a freezer bag for another day. That way, you can have fresh cookies in minutes for guests or a weeknight treat. Just remember when baking from frozen dough to give the cookies a couple extra minutes in the oven.
Baker's Notes: This recipe is pretty great as is, I've made it twice now to rave reviews. I do wonder about the cocoa powder, should I increase it next time so the cookie has a stronger chocolate flavor? In this case, I think the cocoa adds to the texture of the cookie more than the flavor. I did increase the salt just a bit, I think the oatmeal needs it.
Oatmeal Peanut Butter Chocolate Chip Cookies
adapted from Midwest Living
- 3 cups all-purpose flour
- 2 cups rolled oats
- 3 tablespoons unsweetened cocoa powder (natural, like Hershey's)
- 2 teaspoons baking soda
- heaping ½ teaspoon salt (use less if using salted butter)
- 2 cups unsalted butter
- 1 cup chunky peanut butter
- 1 ½ cups sugar
- 1 ½ cups brown sugar -- packed
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups semisweet chocolate chips
In a bowl, stir together the flour, oats, unsweetened cocoa powder, baking soda, and salt.
In a mixing bowl, beat the butter and peanut butter with an electric mixer until combined. Add the granulated sugar and brown sugar; beat until combined. Add the eggs and vanilla. Beat the mixture well.
Add the dry ingredients and stir until combined. Stir in the semisweet chocolate pieces. Cover and rest the dough for an hour at room temperature or store in the refrigerator for up to a week.
Preheat oven to 350°F. Drop dough by tablespoonfuls onto lined cookie sheets.
Bake cookies for 12 to 14 minutes or until cookies are golden brown. Let cool for 1 minute on cookie sheet before removing to wire rack. Makes about 60 cookies.