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Choco Oat Peanut Cookies: Deliciously Healthy Treats You Can Make at Home


  • Author: Ava
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x

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

  1. In a medium bowl, combine the rolled oats, all-purpose flour, cocoa powder, baking soda, and salt. Whisk until well mixed.
  2. 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).
  3. Add the brown sugar and granulated sugar to the mixture and beat until smooth.
  4. Crack the egg into the mixture and add the vanilla extract. Beat until fully incorporated.
  5. Gradually add the dry mixture to the wet mixture in three parts, mixing on low speed until just combined after each addition.
  6. If using, fold in chocolate chips and chopped peanuts with a spatula or wooden spoon.
  7. Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container.
  8. Refrigerate for at least 30 minutes to help the flavors meld and make the dough easier to handle.
  9. Preheat your oven to 350°F (175°C).
  10. Line a baking sheet with parchment paper.
  11. 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.
  12. Gently flatten the tops of the cookie dough balls with the back of a fork or your fingers.
  13. Bake for 10-12 minutes, until the edges are set and the centers look slightly underbaked.
  14. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  15. Once completely cool, place the cookies in an airtight container, layering with parchment paper to prevent sticking.
  16. 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