When I first started this site in 2007, it was devoted to baking. I had fallen in love with everything baked which eventually led me to a job in a bakery. I had every intention of opening my own bakery. I joined Tuesday’s with Dorie somewhere in 2008/2009 (a blog group that baked their way through Dorie Greenspan’s beautiful book). But in the end it was the freedom of cooking that stole my heart. Now my baking is few and far between but a series of events led me to these peanut butter oatmeal cookies.
I visited a friend last week who had a baby two days after I did and she had cookies. This started my desire for cookies but when I went to make my favorite chocolate chip cookies recipe over the weekend, I didn’t have brown sugar. Then, at Mack’s two month appointment the doctor mentioned doing laps around her house, popping an oreo in her month when she would pass through her kitchen. All in the name of getting through baby crankiness.
My desire for cookies was rekindled and I took to the internet. I knew I wanted peanut butter and chocolate chips, but I still didn’t have brown sugar. By some stroke of luck, I stumbled upon my friend Ashley’s one bowl peanut butter oatmeal cookies with chocolate chips. My version of the cookie is a rough adaption primarily because I didn’t feel like leaving them vegan (cookies = butter). If you’re into gluten-free and vegan baking, I’d highly recommend giving her recipe a go.
These peanut butter oatmeal cookies are soft and have just the right balance between peanut butter and chocolate. My first few versions of these cookies were with coconut oil (like Ashley used). The coconut was a nice addition but I found it not quite what I was looking for in this cookie. However, if you’re a coconut fan, definitely try it and maybe add a few coconut flakes into the batter as well.
- 1/4 cup butter
- 1/3 cup smooth peanut butter
- 1/4 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup unbleached all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 cup rolled oats (not instant)
- 3/4 cup dark chocolate chunks
- Preheat oven to 350˚ and cover a baking tray with parchment paper.
- Combine butter and peanut butter in a sauce pan skillet and heat over low heat until butter has melted and mixed with the peanut butter. Transfer to a bowl and add in the maple syrup and make sure the mixture is slightly cooled. Add the egg and vanilla extract.
- Stir in the flour, baking powder, salt, and baking soda. Stir in the oats and chocolate chunks. Scoop the dough into balls roughly 2 to 3 tablespoons (dough will be a bit sticky). Place on the sheet tray and press down with the palm of your hand until the cookies are flat. Bake for 12 to 15 minutes, until cookies are lightly browning. Remove and let cool on the tray for 5 minutes then transfer to a rack to finish cooling. Cookies will firm up as they cool.
(disclaimer: this giveaway is sponsored by Naturally Ella because I think it’s important to support small businesses, especially women-run small businesses!)