Sweet Eats: Oatmeal Chocolate Chip Cookies

Turns out, I’ve blogged about these cookies before. Many many moons ago. Well, just shy of four years ago to be precise. They’re my go-to signature cookie. Absolutely fail proof and positively delicious. These are the cookies I whip up on a rainy Sunday afternoon (like I did this past weekend) and the cookies I make when I realize last minute that I need to bring a dish to pass to a party. They’re an easy crowd pleaser and they might just become your new best friend. I first came up with this recipe nearly eight years ago and I’ve loved every single bite. If you give them a try, let me know what you think!

Oatmeal chocolate chip peanut butter cookies | The Sweetest Occasion

{Photo + recipe by Cyd Converse.}

Oatmeal Chocolate Chip Peanut Butter Cookies

Ingredients –

  • 2 cups of all purpose flour
  • 1-1/4 cups packed brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 1 cup butter, softened
  • 2 tsp. vanilla
  • 1 tsp. baking soda
  • 2 cups oats (rolled or quick oats both work equally as well)
  • 2 cups chocolate chips (more or less to suit your taste)
  • 2 tbsp. peanut butter (optional)

Preheat oven to 350. Sift together flour and baking soda. In a separate bowl, cream together butter, eggs, sugars, and vanilla. Combine dry ingredients and wet ingredients – dough will be very stiff. Add oats until well combined, then add chocolate chips and peanut butter. Bake for 9 – 12 minutes until golden around the edges.

A few notes –
While I personally love adding just a tablespoon or two of peanut butter, I almost always leave it out when I’m baking for a crowd where I don’t know for sure someone doesn’t have a peanut allergy. (And they’re still super delicious!) I scoop out even sized mounds of dough using a cookie scoop and then lightly pat them down so they more closely resemble pucks than balls – I’ve found over the years that this little trick really helps the cookies to bake evenly. They bake perfectly almost every time in 11 minutes and come out of the oven golden and slightly crispy around the edges. The center will be somewhat puffed up, but deflate almost immediately upon coming out of the oven and they are definitely best when eaten cool. The result is a cookie that is crisp around the edge and perfectly chewy without being mushy in the center. I think it’s the texture of these cookies that makes them so so good.



Yum. Yum. Yum. Get in my tum.

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This is my guys absolutely favorite cookie but I’ve never found a recipe I’ve liked. I’ll have to give these a try. Thanks!


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