An oatmeal cookie I’m actually excited about!
Good morning guys!
I’ll be honest, I’ve had like zero motivation to work on my blog this month. I just can’t think of anything worth sharing. I had the best intentions at the beginning of the month, but when I actually had time to sit down and work on a post, I just wasn’t in the mood.
But last weekend I was making up some cookies for Matt’s lunch, and I was absolutely thrilled with how they turned out. It’s taken me over a year to get them just right, so I’m really excited to finally share the perfected version with you today.
Oatmeal cookies have never been a favorite of mine. I usually find that they are either too hard and crunchy, or full of raisins, or have a cake-y texture. But these ones are nothing like that. They are soft, chewy, perfectly sweet, and filled with peanut butter chips. Matt likes them a bit smaller, so when I roll them into balls I make them about 1″ thick.
If you’re like me and like a larger cookie, you could always make them a bit bigger [just make sure to adjust the cooking time for a thicker cookie].
Hope you enjoy!
Oatmeal Peanut Butter Chip Cookies
- 3/4 Cup All-Purpose Flour
- 1/2 tsp Cinnamon
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Butter (at room temp)
- 1/2 Cup Brown Sugar (packed)
- 1/2 Cup White Sugar
- 1 tsp Vanilla
- 1 Large Egg
- 1 1/2 Cups Quick Oats
- 3/4 Cup Peanut Butter Chocolate Chips
Preheat the over to 350. Line a baking sheet with parchment paper and set aside.
In a small bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside.
Put the butter in the bowl of a stand mixer and cream on medium speed for 2 minutes, stopping to scrap down the sides of the bowl as needed.
Add sugars and vanilla. Cream on medium speed for another 2 minutes, stopping to scrap down the sides of the bowl as needed.
Add the egg and mix until well incorporated.
Turn the mixer down to low and slowly add the flour mixer, mixing until just combined, scrapping the sides of the bowl as needed.
With the mixer still on low, add in the rolled oats and the peanut butter chips. Mix until just combined.
Using a small spoon, shape the dough into 1″ thick balls. Place on lined baking sheet and flatten them with your palm so they are about 1″ thick.
Bake for 8 minutes. The cookies will still be very soft at this point, so let them rest on the sheet for a few minutes before moving to a cooling rack.