Peanut Butter Oatmeal Chocolate Chunk Cookies AKA The Only Oatmeal Cookie Recipe You Need
Ingredients
- 3/4 Cup Whole Wheat Flour
- 3/4 Cup all purpose flour
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1 Stick Unsalted Butter Softened to room temp
- 1/2 Cup Whole Milk Greek Yogurt
- 1/2 Cup Granulated Sugar
- 1/2 Cup Coconut Sugar
- 2 eggs Large, room temperature
- 1 Cup Creamy Peanut Butter Use a non-natural peanut butter for this recipe -- oily peanut butter will produce a crumbly cookie
- 2 Tsp Pure Vanilla Extract
- 2 Cups Old-fashioned Oats
- 2 1/2 Cups Semi-Sweet Chocolate Chips
Instructions
- Whisk the flours, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes.
- Add the eggs, peanut butter, greek yogurt, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined.
- With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips.
- Cover and chill the dough for at least 20 minutes in the refrigerator. If chilled longer than one hour you will need to let it sit at room temperature a bit before scooping cookies.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tried this recipe?Let us know how it was!