Posts Tagged 'oatmeal'

Peanut Butter Oatmeal Chocolate Chip Cookies

Now that I’m getting closer to the end of my pregnancy, I haven’t been cooking or baking nearly as much as I used to.  There are two reasons for this.  First, I’ve been spending a lot of my free time preparing for my babies to arrive, and second, I just don’t have the energy to spend hours in my kitchen like I used to.  I used to cook or bake something almost every day, but now it’s more like only once or twice a week.  Lucky for me, I married a man that likes to cook too, so he has been making a lot of our dinners lately.  :)  These days when I do cook, I’ve been choosing simpler, less time consuming recipes, so that I have more time to rest (and tackle my never-ending to-do list!)

These peanut butter oatmeal chocolate chip cookies are a great example of the type of recipes I have been baking lately.  They take less than 20 minutes to make (plus cooking time).  If you’re fortunate enough to have your sister (or a friend) over to help you like I was, they take even less time!  :)  And all of the ingredients are common pantry items, so no special trip to the grocery store is needed.  These cookies are the perfect thing to make to satisfy your sweet tooth.  They are soft, chewy, and filled with the flavors of chocolate, peanut butter, and oatmeal – a classic and delicious combination.  I’m sure I will be making these cookies again and again!

Peanut Butter Oatmeal Chocolate Chip Cookies

(print recipe)

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • 1/3 cup light brown sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • ½ cup rolled oats
  • 1 cup chocolate chips

Directions

  1. Whisk together the flour, baking soda, and salt; set aside.
  2. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.  Add the egg and beat to combine.  On low speed, gradually add the flour until just combined.  Stir in the oats, and then the chocolate chips.
  3. If desired, you may refrigerate the dough for at least 2 hours, but no more than 36 hours.
  4. A few minutes before you are ready to bake the cookies, preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.
  5. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart.  Bake for 10-12 minutes, or until the cookies are lightly golden and just set in the center.  Cool completely on the baking sheet and then store in an airtight container at room temperature.

Yield: 16-18 cookies

Source: Kristine’s Kitchen; Originally adapted from Brown Eyed Baker

One Year Ago: Mocha Cupcakes with Espresso Buttercream Frosting

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Chewy Oatmeal Chocolate Chip Cookies

A few days ago I was in the mood for chocolate chip cookies.  Typically when I make chocolate chip cookies I use either Nestle’s Tollhouse chocolate chip cookie recipe or Baking Illustrated’s Thick & Chewy chocolate chip cookie recipe.  I love both of those recipes, but since I’m expecting, I wanted to try a recipe that was a little bit healthier, so I made these oatmeal chocolate chip cookies instead.  In reality, they are probably not that much better for you (cookies are cookies after all!) but the fact that there is quite a bit of oatmeal in them does make me feel better about indulging in them.  :)

These cookies are so delicious – I love the chewy texture and the oatmeal flavor really comes through in them.  The secret to these cookies is that the oats are finely ground into a powder (instead of being left whole) before they are mixed into the batter.  I really like how the oatmeal powder provides the flavor (and health benefits!) of oats but with a much smoother texture than other oatmeal cookies.  I used semisweet chocolate chips in my cookies, but you could also use dark or milk chocolate, or omit the chocolate altogether and just make plain oatmeal cookies.  I hope you find these cookies as irresistible as I do!

Chewy Oatmeal Chocolate Chip Cookies

(print recipe)

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups rolled oats
  • 2 cups all-purpose flour
  • ¾  teaspoon salt
  • 1 teaspoon baking powder (add a pinch more for softer cookies)
  • 1 teaspoon baking soda
  • 12-16 ounces chocolate chips (semisweet, milk, dark chocolate, or a combination – add more or less chocolate depending on your taste)
  • 1 ½ cups chopped nuts (optional)

Directions

  1. Preheat the oven to 350 degrees F and line 1 or 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars.  Add the eggs and vanilla extract and mix to combine.
  3. After measuring out the rolled oats, place them in a food processor and process them until they turn to powder.
  4. Place all of the dry ingredients (oatmeal powder, flour, salt, baking powder & baking soda) in a separate bowl and whisk to combine.
  5. Add the dry ingredients to the mixer and mix until fully incorporated.  Then add the chocolate and nuts and mix to combine.  Place rounded tablespoon-sized balls of dough on the cookie sheets (a cookie scoop works well for this).
  6. Bake for 10-12 minutes at 350 degrees F.  Cool the cookies on the cookie sheets for 2 minutes and then transfer them to a wire rack to cool completely.

Yield:  Approximately 5 dozen cookies

Source: Adapted from a family friend

One Year Ago: Beach Ball Sugar Cookies


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