It seems like everyone hates Mondays, but I think Wednesdays are the real problem. On Monday and Tuesday, I just had a weekend, and on Thursday and Friday, I’m anticipating another. But on Wednesday, I’m just stuck in the middle. It’s torture. The idea that there are two more days until I can sleep in again is almost too much to bear 😭
Anybody else feel the same way?
Perhaps, this Wednesday, you could use a cookie. A really big, puffy cookie full of peanut butter and chocolate, and super chewy from oats and brown sugar. Yes. That might make Wednesday worth surviving.
These Peanut Butter-Chocolate Chip Oatmeal Cookies are super easy–perfect for a little weeknight baking session. All the ingredients are things you probably already have. The cookies turn out big and puffy, even though there’s no chill. And it doesn’t make a huge batch: only about fifteen cookies. That’s just enough to get you and your family through til Friday 😊
We start by creaming together softened butter and peanut butter. I recommend using creamy peanut butter. Where most oatmeal cookies spread from the butter melting in the oven, the peanut butter in this recipe keeps these cookies puffing up instead of out. This is because peanut butter doesn’t have a fat content as high as butter’s. But don’t use just any peanut butter. The natural variety is simply too thin and runny to make these cookies anything but flat, and possibly lacy. With the thicker peanut butter, these cookies puff right up. I use Jif in my baking, but use whatever you like, as long as it’s thick.
Once the butter and peanut butter are fluffy, cream in the sugars. These cookies require one part granulated sugar, and two parts dark brown sugar. This will give the cookies a bit of molasses flavor and, with the addition of an egg, will keep everything moist and chewy. A little vanilla rounds out the flavor.
Next come the dry ingredients, a simple combination of flour, baking soda, and salt. Then, the oats! These will make everything nice and chewy, which contrasts sooo well with all the puffiness from the peanut butter! And then there are the chocolate chips, which of course, are perfect with peanut butter. They may have a little bit of a hard time incorporating into the dough, but just press them in. They’ll stay.
The dough is scooped in two tablespoon increments, rolled, and baked for about ten minutes. They puff up to be huge. The outsides get golden and crispy, and the insides stay a little underbaked and ultra-peanut buttery. The oats make for a ton of chew and texture. And of course, there’s a ton of melty chocolate!
My favorite way to enjoy these Peanut Butter-Chocolate Chip Oatmeal Cookies is with a cup of coffee or tea, or crumbled over vanilla ice cream. No matter how you enjoy them, they’re sure to remedy any case of the mid-week blues!
1/4 cup unsalted butter, softened to room temperature
6 tablespoons creamy peanut butter
1/2 cup dark brown sugar, packed
1/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 1/2 cups old-fashioned oats
3/4 cup semisweet chocolate chips
Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large mixing bowl, use an electric mixer to cream together butter and peanut butter until smooth, about one minute. Add sugars, and beat until light and fluffy. Add egg, followed by vanilla. Mix in flour, baking soda, and salt, followed by oats. Fold in chocolate chips.
Scoop dough in two tablespoon increments. Roll into balls and set on prepared pan at least two inches apart. Bake for 9-11 minutes, until puffy and no longer raw looking. Let cool on pan for five minutes before removing to a rack to cool completely.
Cookies will keep covered at room temperature for up to one week.