Prep 15 mins
Cook 12 mins
I love oatmeal cookies, but I hate raisins! These gems substitute chocolate and peanut butter flavored chips instead.
- 1 1⁄4 cups all-purpose flour
- 1⁄3 cup unsweetened cocoa powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup butter, softened
- 1 1⁄2 cups sugar
- 1 egg
- 1⁄4 cup water
- 1 teaspoon vanilla
- 3 cups quick-cooking rolled oats
- 1 cup semisweet chocolate piece
- 1 cup peanut butter chips
- In a medium mixing bowl, combine flour, cocoa powder, baking soda and salt.
- Set aside.
- In a very large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
- Add the sugar and beat mixture till combined, scraping sides of bowl occasionally.
- Beat in egg, water and vanilla till combined.
- Beat in as much of the flour mixture as you can.
- Using a wooden spoon, stir in any remaining flour mixture and the rolled oats.
- Stir in chocolate pieces and peanut butter pieces.
- Drop dough by rounded tablespoon 2 inches apart on an ungreased cookie sheet.
- Bake in a 350 oven for 10 to 12 minutes or till the edges are set.
- Transfer cookies to a wire rack and cool.
these were yummy, very chocolatey i put some milk choc chips in too just for fun. thanks for a great chocolate fix.
Really yummy! I made these for the kids lunchboxes, crossing my fingers and hoping for the best using organic sugar (evaporated cane juice) and whole wheat pastry flour. They were fabulous and also a great way to sneak some extra whole grains into my junk food loving kids. Have never loved peanut butter chips, but the combo with semisweet chips is excellent. Cocoa in the cookie is really tasty, too. Thanks for sharing the recipe!
For some reason, these tasted better to us the day after making them. Next time I would skip the chocolate chips and use all peanut butter chips.