Peanut butter cookies are always popular, and the same goes for oatmeal cookies, and chocolate chip cookies – which made me think that it could be a nice idea, to combine all three in one bowl and see what happens.
Originally, I wanted to mix rolled oats with oat flour, but, as I didn’t have any at the time of making these, I simply processed part of the rolled oats into a finer meal. The fact that it was not as fine as oat flour actually added to the texture of the cookies, and helped in binding the cookie dough better. At the last moment, I also decided to add some chopped roasted salted peanuts to the mix, when adding the chocolate chips – which added another layer of flavor and texture.
I’m happy to report that the experiment was highly successful: these tasty cookies disappeared in no time. A new batch is on the way for serving on 4th of July lunch. Try them and enjoy.
Happy 4th of July!
Prep time: 15 minutes
Baking time: 13-15 minutes
1½ cups old fashioned rolled oats
½ stick (55 gram) butter, soft
½ cup chunky peanut butter
½ cup white sugar
½ cup brown sugar
1 tsp vanilla paste/essence
1 L egg
½ cup white flour
½ tsp baking powder
¼ tsp salt
1/3 cup crushed roasted salted peanuts
1/3 cup dark mini chocolate chips
- Preheat the oven to 350F (177C). Line 2 cookie sheet pans with baking paper.
- Place ¾ cup of the rolled oats in a food processor bowl, fitted with the metal blade, and process to a fine texture. Mix with the rest of the rolled oats.
- In a large bowl, mix the butter, peanut butter, white and brown sugar, and cream together with a whisk or hand blender. Add the egg and vanilla, and whisk again to incorporate.
- Add the oats mixture, flour, baking powder, salt, crushed salted peanuts and chocolate chips – and mix with a spatula to combine.
- Using a small ice cream scoop, measure 22-24 dough balls. Place in the pans, leaving room to expand.
- Bake for 13 minutes to a chewy center, or 15 minutes to a firmer center.
- Transfer to a rack to cool to room temperature before serving.