When I want to make a treat, usually I think chocolate and peanut butter. I can't help it! I recently discovered these peanut butter chocolate chip cookies with oats. The oats aren't very noticeable and add texture. Try chopped dark chocolate (the darker the better) instead of chocolate chips here or in any cookie recipe to slightly reduce sugar content and add more deliciousness.
Peanut Butter Oatmeal Cookies with Chocolate
from Brown Eyed Baker
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup natural peanut butter
1/2 cup granulated sugar
1/3 cup light brown sugar or sucanat
1/2 teaspoon vanilla extract
1/2 cup rolled oats
1 cup semisweet chocolate chips or chopped dark chocolate
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Whisk together the flour, baking soda and salt; set aside.
On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Flatten cookies slightly with fingers. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.