These chocolate chip peanut butter oatmeal cookies are the ultimate cookie! I am not actually a huge lover of chocolate and peanut butter (gasp), but with the added oats, these are perfect with or without a glass of milk. They are so yummy…however, not school-safe because they have peanuts in them, so I don’t make them as much as other cookie options. I changed some the ingredient amounts, but these are inspired by a recipe by the blog Averie Cooks.
I made this batch for a fundraiser that I am doing. I made the Master’s USA ball hockey team and we play at the world championship tournament in Canada. As a player, we are responsible for all the financial costs including uniform, flight and lodging. As a stay-at-home mom, just starting to venture into working from home options, I decided I need to fundraise to offset some of the cost. I thought of selling some of my baking, so whenever I have an order in which the client isn’t fussy about the type of cookie, I make these.
The boys groan when I tell them that they can’t have the cookies because I am selling them. However, I do give them the misshapen ones that I can’t sell. Even my fussy four year old, who has stated that he doesn’t like peanut butter has declared that these cookies are yummy. My older son was making toast as snack while I was making the cookies and ask if he could spread some of the cookie dough on his toast instead of peanut butter… I said no, but he might be onto something.
- Use Old Fashioned oats, not instant oats for cookies.
- I used milk chocolate chips, but semi-sweet would work too. I love the Ghiradelli brand of chocolate chips. They are bit larger than other brands of chips.
- I baked them on a stone (the pampered chef bar pan listed below), so the first batch took 2 min more to cook.
- Roll the dough into 1 -1.5 inch ball, then press down with a fork before cooking.
Enjoy these yummy Chocolate Chip Peanut Butter Oatmeal Cookies!