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Oatmeal Peanut Butter Chocolate Chip Cookies

I feel like it’s been ages since I’ve baked and posted cookies..so today i am sharing oatmeal peanut chocolate chip cookie.This cookies are from The Frog Commissary Cookbook, a book of the recipes from a very popular local restaurant called “Frog” in Philadelphia.

This is my staple cookie recipe. whenever cookies are needed – this is the go to recipe. Oatmeal chocolate chip cookies are perfectly chewy and flavorful with perfect combination of sweet and healthy. The best part is how versitile they are – you can change-up the ingredients on a whim. These were a big hit on the lake, with everyone gobbling up more than a few.:)



Recipe for Oatmeal Peanut Butter Chocolate Chip Cookies

Makes about 30 cookies.


Ingredients:

All-purpose flour : 1 cups

Oats : 1 1/2 cups (rolled or “quick” but not “instant”)
Butter : 1/2 cup at room temperature
Baking soda : 1/2 tsp
Baking powder : 1/2 tsp
Peanut Butter : 1/2 cup
Granulated Sugar : 1/2 cup
Brown Sugar : 1/2 cup (firmly packed)
Eggs : 1 large
Milk : 1 tbsp
Vanilla extract : 11/2 tsp
Chocolate chips : 1 cup (about 6-oz.)
Salt : 1/4 tsp

Method of Preparation :


1. Preheat the oven to 350 degrees F (177 degrees C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, peanut butter and the sugars until mixture is light in color.
3. Beat in the eggs one at a time, followed by the milk and the vanilla extract.

4. In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated. 

5. With a large wooden spoon or rubber spatula, stir in the rolled oats, followed by the chocolate chips.
6. Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread. 
7. Bake at 350 F for 10-13 minutes, until golden brown at the edges and light golden at the center. (Note :  rotating the baking sheets front to back and top to bottom halfway through the baking time)
8. Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.

Notes:

  • If you chill the dough for about 30 minutes before baking, you will have a slightly puffier cookie
  • You can substitute raisins for the chocolate chips and can add up to 1 cups chopped nuts in addition to raisins or chocolate chips.
Click here for more Cookie recipes

Happy Baking!
Sangeetha
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Comments

  7. Babli says

    Chocolate cookies looks perfect, yummy, fabulous and tempting. I liked your beautiful presentation. Feel like having a cookie now.

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