Oatmeal Peanut Butter Chocolate Chip Cookies

It's a mouthful. Literally, of sweet, salty, oatmealy goodness.


Lately I've been seeing a lot of different peanut butter cookie recipes that include cinnamon in them. I'm not sure if this was a secret ingredient in some bakers arsenal of cookies, but I just found out about it, and needed to try it. These cookies mix three different favorites all together and come out with the perfect balance of flavors. "Really good," everyone said.


Oatmeal Peanut Butter Chocolate Chip Cookies

3 cups Old-Fashioned Oats
1 cup All-purpose Flour
1 tsp Baking Soda
2 tsp Ground Cinnamon
¼ tsp Ground Nutmeg
¼ tsp salt
2 sticks unsalted butter, at room temperature
1 cup peanut butter*
1 cup granulated sugar
1 cup light brown sugar, packed
2 extra large eggs
1 tsp vanilla extract
9 oz bittersweet chocolate chips

*I used reduced fat smooth peanut butter, it worked fine, it was just what I had on hand. Smooth, chunky, reduced fat or not, I'm not sure it matters either way.


The original recipe called for fresh grated nutmeg, but I didn't have that, so I substituted ground, also it called for bittersweet chocolate chunks. I would have rather used chunks I think, but my grocery store only had bittersweet chips and I wasn't about to chop the chocolate. I'm too lazy for that. The original recipe can be found here.

Preheat oven to 350°F. In a medium bowl, whisk together oats, flour, baking soda, spices and salt. Set aside.


In a large bowl, beat butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time,waiting until each in incorporated before adding the other, then beat in the vanilla. Reduce mixer speed to low and gradually add dry ingredients, mixing just until blended. Add the in chocolate, stir to combine.


Drop onto cookie sheet in balls, do not flatten, they will spread a bit, leave about 2 inches between cookies. Bake about 15 minutes until edges are golden. Take out of oven leave on cookie sheet for 2 minutes to cool and harden before putting on the cooling rack. Repeat until all dough is used up. These will stay good for a few days on the counter or a few months in a plastic container in the freezer.


I took these to work as a treat for my co-workers. I try and bring in something once in a while, just as a little surprise. Everyone was excited for the new recipe, and I even got a request for a copy of the recipe right after trying them. They are a different take on classic cookie flavors. I will defiantly be making these again. They were a winner according to everyone.