Peanut Butter Oatmeal Chocolate Chip Cookies
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These Peanut Butter Oatmeal Chocolate Chip Cookies are made with whole wheat and natural unsweetened peanut butter so you can enjoy them without quite as much guilt!
Peanut Butter Oatmeal Chocolate Chip Cookies Recipe
I wanted to make a slightly healthier snack for my little ones today (and my big one) and these cookies were the result. Enjoy these Peanut Butter Oatmeal Chocolate Chip Cookies with a glass of milk!
I made some of the using the traditional peanut butter cookie criss-cross method (pressing them down with a fork) and left some in a ball without pressing them down with the design. The ones left in a ball before baking were softer and chewier (a consistency which is more challenging to achieve with whole wheat cookies), and the ones pressed down with the criss-cross design were crunchier. So, depending on which cookie texture you prefer, choose one of these methods accordingly.
For more delicious cookie recipes be sure to try my:
- Coconut Sunflower Seed Cookies
- White Chocolate Cranberry Pistachio Cookies
- Mexican Turtle Cookies
- Whole Grain Molasses Cookies
- Hazelnut Shortbread Cookies
- Coconut Butterscotch Cookies
- Kourabiedes (Greek Almond Cookies)
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Healthy Peanut Butter Cookies
- PBJ Sandwich Cookies
- Chocolate Marshmallow Mint Sandwich Cookies
- Peanut Butter Sandwich Cookies with Nutella Marshmallow Filling
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Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter , at room temperature
- 3/4 cup brown sugar
- 1/2 cup natural unsweetened peanut butter
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cups rolled oats
- 3/4 cup whole wheat flour
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 F.
- Add the butter and sugar to a large mixing bowl. Using an electric mixer, cream the butter and sugar for about 3 minutes, until fluffy and lighter in color. Add the peanut butter and mix until combined. Add the egg and vanilla and mix until combined.In a separate bowl, sift the flour, salt, baking powder and baking soda and stir to combine. Stir in the oats. Gradually add the flour/oat mixture to the sugar mixture, using a wooden spoon to stir just until combined. Do not over-stir.Scoop the batter by the tablespoon to form 1-inch balls and place them on a cookie sheet. Press down on each one with a fork to create a criss-cross pattern.Bake for about 10 minutes or until the edges of the cookies are starting to brown. Remove from the oven and allow the cookies to sit for 2 minutes on the baking sheet before transferring them to a wire rack to cool.
Nutrition
Originally published on The Daring Gourmet March 6, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I’m excited to try these… not to butcher your recipe, but I need it to be made with no egg or butter so I’ll use coconut oil (I saw you’ve used that) and aquafaba for the eggs. It’s my first time trying that, so I’m hoping it turns out well!
How sweet are these? Could I cut some of the sugar and still make ‘cookies’?
Hi Martina, the sweetness level is similar to an average chocolate chip cookie. You can certainly cut back on the sugar if you wish or use an alternative sweetener.
Darn these are good, horrors to some of you but, I used a commercial chunky peanut butter and instead of butter used coconut oil. Best peanut butter cookies ever and I almost feel like I’m doing myself a favor by making and eating them. Oh and I substituted dried cranberries of which I have a dearth of for the chocolate chips. Try it, you’ll like it.
Fantastic, Dave, thank you! I regularly use coconut oil in baking too, I love the flavor and texture.
This is pretty much my current favorite cookie recipe. I even messed around with it a little bit in an attempt to turn them into lactation cookies. Here’s my story: https://knbj.wordpress.com/2015/05/06/a-new-moms-guide-to-making-lactation-cookies/
Thanks for a great recipe!
So glad you like them and thanks for the feedback!
Yum! These are super tasty, easy, and quick! Since we don’t really use refined sugar in our house on a regular basis, these seem like an extra special treat with brown sugar in them.
Thank you, I’m glad you enjoyed them! We don’t use refined sugar much in our home either and when we do I at least try to make the item somewhat healthier by using whole grain flour and avoiding vegetable oils. But there are times when we indulge a little, and that’s okay! :)
Does this dough freeze well?
Hi, Kristen – yes, absolutely!
Could you do this cookie with coconut oil?
Hi Madelaine! Absolutely! The texture will be a little different, but the flavor will be wonderful. I also used coconut oil in the following recipe and it tastes marvelous: http://www.daringgourmet.com/2013/04/10/mega-healthy-peanut-butter-cookies/
I just made these cookies yesterday, they are DELICIOUS! Thanks for the recipe! :)
Thanks so much for making them, Nathaniel, and for your feedback!
I substituted almond butter and they came out amazing! Thanks.
Yummy!! Thanks for the feedback!