Description
These Choco Oat Peanut Cookies are a delicious blend of chewy oats, rich cocoa, and creamy peanut butter, making them a perfect sweet treat. With optional chocolate chips and crunchy peanuts, they are great fresh from the oven or as a snack throughout the week. Enjoy the delightful combination of flavors and textures in every bite!
Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped peanuts (optional)
Instructions
- In a medium bowl, combine the rolled oats, all-purpose flour, cocoa powder, baking soda, and salt. Whisk until well mixed.
- In a large mixing bowl, cream together the softened butter and creamy peanut butter using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add the brown sugar and granulated sugar to the mixture and beat until smooth.
- Crack the egg into the mixture and add the vanilla extract. Beat until fully incorporated.
- Gradually add the dry mixture to the wet mixture in three parts, mixing on low speed until just combined after each addition.
- If using, fold in chocolate chips and chopped peanuts with a spatula or wooden spoon.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container.
- Refrigerate for at least 30 minutes to help the flavors meld and make the dough easier to handle.
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Once chilled, use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Gently flatten the tops of the cookie dough balls with the back of a fork or your fingers.
- Bake for 10-12 minutes, until the edges are set and the centers look slightly underbaked.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, place the cookies in an airtight container, layering with parchment paper to prevent sticking.
- Store at room temperature for up to a week or freeze for up to 3 months in a tightly wrapped container.
Notes
- For added texture and flavor, feel free to experiment with different mix-ins like nuts or dried fruits.
- Ensure the cookies are slightly underbaked for a chewy texture.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes