What happens when you combine the best traits of three amazing cookies into one cookie? You get the Peanut Butter-Chocolate Chip Oatmeal Cookie. Like any drop-cookie, they are a breeze to put together. The recipe bakes up 60 of these crispy-around-the-edges and chewy-in-the-center cookies. I particularly liked the addition of the salted whole peanuts. These are hearty cookies of substance. Make sure that you’ve got a full gallon of ice-cold milk in the fridge. You’re going to need it.
Peanut Butter-Chocolate Chip Oatmeal Cookies – Martha Stewart’s Cookies
- 3 cups old-fashioned rolled oats
- 1/3 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup natural peanut butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups salted whole peanuts
- 2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder and salt in a bowl.
Put sugars, butter, and peanut butter in the bowl of an electric mixer with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
Reduce speed of mixer to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely.