Peanut Butter Chocolate Oatmeal Cookies
- Ready In:
28 cookies (approx)
- 1 cup butter, room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 3⁄4 cup peanut butter
- 2 large eggs
- 2 teaspoons maple extract (or use vanilla)
- 2 cups flour
- 1⁄4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 cups quick-cooking rolled oats
- 1 1⁄2 cups chocolate chips
- 1 cup unsalted dry roasted peanuts, chopped
- Set oven to 350 degrees.
- Line a large cookie sheet/s with parchment paper, then butter the parchment paper or use a cooking spray.
- In a large bowl beat together the butter with both sugars, maple extract and peanut butter until well blended.
- Add in the eggs; beat until well combined.
- In another bowl mix together the flour, cocoa powder, baking powder and salt; add to the creamed mixture; beat until combined.
- Add in oats, chocolate chips and peanuts; mix until combined.
- Drop by 2-tablespoonfuls onto prepared baking sheet.
- With a lightly-floured fork, flatten slightly into about 2-1/2-inch rounds.
- Bake (one pan at a time) for about 12-14 minutes.
- Let stand 5 minutes on the baking sheet, then using a spatula transfer cookies to racks to cool (if the cookies are too hot they will break).
Questions & Replies
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I made these for DH and so left out the chocolate (cocoa & chips) and peanuts. I used 3/4 cup of each sugar and he thinks they are great. They did spread a bit but I expect thats largely because I left out the "chunks". The maple is a very nice change of flavor and it works very nicely with the peanut butter. Thx Kit for another terrific recipe.
These were a hit at our house and I didn't even put in the chocolate chips and peanuts (didn't have them on hand) They still turned out great, with a nice soft texture and lots of peanut buttery chocolate flavour. I'm already planning the next batch (I'm going to try them with white chocolate chips mmmmmmm). Oh and also I used whole wheat flour.