Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut butter and chocolate. Oh yes. I love, love, love peanut butter and I love, love, love chocolate. So when I came across a "healthier" peanut butter and chocolate cookie, I was in. I found the original recipe at Honey, What's Cooking?

I thought these would make a great addition to our Father's Day gift for the hubby and a decent treat for the boys. So I headed to the kitchen and got started. I made a few changes based on my personal preference. I used all brown sugar and no white sugar. I also added a touch of sea salt and used a mix of dark and milk chocolate chips.

These cookies came out great. They are thick, chewy and chocolaty. My dough was thick and didn't spread much. I gave them a little push down a few minutes before they were done baking. Next time I may just shape the cookies into hockey puck like rounds and see how it goes.


Peanut Butter Oatmeal Chocolate Chip Cookies
Makes 9 big cookies (using a two-inch scoop)

1 Cup Old-Fashioned Oats
1/2 Cup Whole Wheat Flour
1/2 Teaspoon Baking Soda
1 Tablespoon Flaxseed Meal
1/4 Teaspoon Salt
2 Tablespoons Unsalted Butter (room temperature)
1/2 Cup Natural Peanut Butter, salted or unsalted
1/2 Cup Brown Sugar
2 Tablespoons Reduced Fat 2% Milk
1 Egg
1 Teaspoon Vanilla Extract
1/2 Cup Ghirardelli Dark Chocolate Chips
1/2 Cup Ghirardelli Milk Chocolate Chips
1. Preheat oven to 325 degrees. Line baking sheet with parchment.
2. In a medium bowl, combine oatmeal, whole wheat flour, baking soda, flaxseed and salt. Set aside.
3. In a large bowl, cream butter and peanut butter. Add brown sugar, milk, egg and vanilla. Mix until well combined.
4. Add oatmeal mixture to the wet ingredients, mixing gently until combined. Fold in chocolate chips.
5. Scoop cookies onto baking sheet and bake for 15 to 17 minutes. Let cool (if you can) and enjoy!

You can find this recipe and lots of other sweet treats over at Sweet As Sugar Cookies. Check them out. Get inspired.