I am however aware, that oatmeal cookies are a little controversial out there in the world. It seems that some fiercely oppose this particular iteration and clearly do not share my nostalgia for the pure comfort and joy of a soft, lightly less sweet, crispy edged imperfect circle of joy. I can only conclude that maybe it isn’t the oats so much as the dried fruit in the traditional cookie that offends the haters.
These cookies omit any raisin/cranberry/dried fruit content. Instead you find the added bonus of crunchy peanut butter simultaneously adding smoothness and added texture with a hint of cinnamon, alongside the all important chocolate. They are seriously good (and dare I say this year’s favourite).
Note: I have NOT browned the butter in this recipe. I mean, obviously I tried a brown butter version in the testing process but in this instance I have spared you the extra step in the vain attempt to make them as accessible as possible. If, however you are as much of a brown butter nut as me, let me tell you it works a treat and you should try it!
I have included rye flour in the mixture because I am quite obsessed with the umami and nuttiness it adds to baked goods (thank you Pump St & Violet Cakes) but if you do not have any to hand simply use all plain flour.
I love crunchy peanut butter here because it adds to the texture alongside oats, but also because it’s all we use. But use what you have. Just make them.
These cookies are best if you scoop the batter and freeze the bags for at least an hour before baking. This will not only allow the flavours to develop and also helps hold their shape without spreading across the entire cookie sheet while baking. This also means that you don’t have to bake the entire batch at once and you can reserve some to bake at a later date, ready for any emergency cookie moment.
Oatmeal Peanut Butter Chocolate Cookies
- 120g plain flour
- 40g rye flour (if you don’t have rye flour, simply replace it with plain flour)
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 200g room temperature butter (I always use salted)
- 150g caster sugar
- 100g light brown muscovado sugar
- 1 large egg
- 1 tsp vanilla extract
- 100g crunchy peanut butter
- 120g jumbo porridge oats (not quick cooking)
- 150g chopped dark chocolate or chocolate chips
In a medium size bowl, combine the flours, cinnamon, baking powder & salt, gently whisk/stir together and set aside.
In the bowl of a stand mixer, cream together the butter & sugars for 1-2 minutes until combined but not too fluffy.
Add the egg beat followed by the vanilla. Scrape down the sides and add the peanut butter and beat another minute or so.
Pour in the dry ingredients and mix until just combined then add the oats followed by the chocolate. Be careful not to overman.
Line a small sheet tray with parchment and scoop the dough into approximately 18 balls, placing them closely together on the sheet tray. I do this with an ice cream scoop for ease.
Cover with cling film and freeze for at least an hour.
If you are not cooking them immediately, once the dough is frozen, the raw cookies can be transferred into a freezer bag and kept in the freezer until you are ready.
When you are ready to bake, preheat the oven to 180C
Line a baking sheet or two (depending on how many you are cooking at once) with parchment paper and place the cookie dough balls well spaced apart on the sheets. Bake for 12-14 minutes depending on how frozen they are.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
