Oatmeal Peanut Butter
+ Chocolate Chip Cookies
Perfect little nuggets of love. That’s what I’m calling these cookies.
They are technically called Gluten Free Oatmeal Peanut Butter + Chocolate Chip Cookies but that’s really long.
These nuggets or cookies, are a combination of peanut butter and chocolate cookies but in one plus with some added oatmeal. They are just good.
A fun twist on your favorite chocolate chip cookies with a few more ingredients but don’t take much time to make. This recipes make a ton of cookies – freeze some for later.
Just a hint of peanut butter.
With only 1 1/3 cups of peanut butter, I wouldn’t say these are just peanut butter cookies.
Hints of peanut butter work so well with the mini chocolate chips and the earthy oatmeal. They are a nice blend of both kinds of cookies – well, I guess 3 flavors of cookies combine.
Using Peanut Butter in recipes.
I love adding peanut butter into recipes. One of my favorites is the Quick Peanut Satay Chicken recipe but then check out my Peanut Butter Beef + Shishito Pepper Stir Fry – a surprising way to make shishito peppers even more delicious.
I love serving Sesame Charred Broccolini with Peanut Sauce as a side dish and it’s also AMAZING. And finally the Cold Peanut Rice with Veggies is such a good salad and side dish for chicken.
Try these cookie recipes too!
Oatmeal Peanut Butter + Chocolate Chip Cookies
- Total Time: 19 minutes
- Yield: 36 1x
- Diet: Gluten Free
Ingredients
- 1 cup salted butter, room temperature
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 cup creamy peanut butter
- 1 teaspoon vanilla
- 2 cups gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 1/3 cups oatmeal
- 1 1/2 cups chocolate chips
- flake salt, optional for garnishing
Instructions
- Preheat your oven to 375F.
- Beat the butter, sugar and brown sugar using a stand mixer for 2 minutes or until light and fluffy. Mix in the eggs until combine. Slowly mix in the peanut butter and vanilla.
- Pour in the gluten free flour, baking soda and sea salt. Mix until just combine – don’t over mix.
- Add in the oatmeal and chocolate chips. Mix until just combine.
- Using a cookie scoop, scoop 9-12 cookies per baking sheet. Bake 1 sheet tray at a time for 9 minutes. Remove from the oven and remove from the baking sheet tray to a drying rack. Sprinkle with sea salt, if desired. Repeat until all the cookie dough is used (or see notes).
Notes
Make sure when buying peanut butter, that you are just buying peanuts and salt. There should be zero added ingredients. So many brands add sugar – you DON’T need it.
I used Enjoy Life Mini Chocolate chips in this recipe.
I only baked 1/2 of the cookie batter. I scooped the rest into cookies and placed on a baking sheet tray and froze them for 1 hour. Remove the frozen cookie dough balls and store in a ziploc bag or glass container in your freezer for up to 1 month.
- Prep Time: 10
- Cook Time: 9
- Category: cookies
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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