Peanut Butter Oatmeal Cookies, A Happy Accident

When chocolate and peanut butter unite it creates a symphony of flavor ecstasy, no? Well, I guess it depends on what flavors you enjoy but if you don’t enjoy peanut butter and chocolate 1) you will not like this recipe and 2) we cannot be on the same team, I’m sorry. I’m not one of those people who needs all of my sweets to contain peanut butter and chocolate all the time. I respect and love other sweet flavor combinations from salted caramel to an Oreo cookie drop in almost anything, and brownies with walnuts for crunch. And, truth be told, these were supposed to be Peanut Butter Oatmeal Cookies …

You see, last week a friend came to visit and I thought I’d whip up a batch of cookies because what guest wouldn’t love to walk into an apartment filled with the aroma of freshly baked cookies. But, the truth is, I didn’t do an ingredient check. I simply assumed because I’m me, I’d be prepared. Wrong. The chocolate was a mistake in this recipe or, rather, it was a cover for a missing ingredient. A total add in because I only realized I didn’t have any flour once I grabbed my very empty flour jar from the countertop. The joke was on me. My mind raced with what I could add to the batter in order for these cookies to stick and come together, so I chanced it with cocoa powder and more oats. Repeat after me, happy accident.

Simple, chewy, filled with texture and flavor, I don’t think these cookies will disappoint. We can’t pass them off as health food just because they have oats in them, but we can mindfully enjoy baking them and enjoy every last bite. Make a happy accident this weekend!

Ingredients

  • ½ cup unsalted butter (room temperature)

  • ½ cup packed light brown sugar 

  • 1/2 cup granulated sugar 

  • ½ cup peanut butter (Skippy Natural or a commercial peanut butter brand like JIF or Peter Pan. Do not use homemade peanut butter where it needs to be stirred or there is oil sitting on top because it will disrupt the oil balance in the batter)

  • 1 large egg

  • 1 tablespoon vanilla extract

  • 1 1/2 cups Old Fashioned rolled oats

  • 1/2 cup cocoa powder

  • 3 tsp baking powder

  • 1/2 tsp salt

Instructions

  • Preheat the oven to 350F and line baking sheets with parchment paper or silicone baking mats.

  • In a large bowl beat together the butter, sugars, and peanut butter until creamy and lump free.

  • Mix in the egg and vanilla. 

  • Add in the oats, cocoa powder baking soda and salt. Mix on low speed and beat together until combined.

  • Spoon 1 heaping tablespoon of dough on to your lined cookie sheet and place 2-3 inches apart since the cookies will spread

  • Bake 8-9 minutes on the middle oven rack until the tops are just slightly set (when you take them out they should look a little tiny bit soft and uncooked, but don’t worry, they’re cooked!). 

  • Remove from the oven and allow to cool for 5 minutes, then transfer to a cookie rack for continued cooling.

tina corrado