Oatmeal-Peanut Butter Cookies with Chocolate Chips

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Fabulous oatmeal and peanut butter cookies loaded with chocolate chips from my step-daughter, Robin.

Cookie Blog Hop: Oatmeal Peanut Butter Cookies with Chocolate Chips

Cookie Love Bloghop

If November is the month for thinking about baking pumpkin pie, then December is all about making cookies. So, I was really excited when I was invited to co-host this month’s Cookie Love Bloghop. All though December, a group of us food bloggers posting from all around the world are linking together all of our cookie recipe posts.

This weekend, all weekend, is the kickoff for Cookie Love, and we’ll all be posting our cookies for everyone to see through Sunday night. But that doesn’t mean there won’t be anymore cookies after that; cookies will be posted all month and linked through a cool tool called, simply enough, ‘linky tool’. Duh.

And you can join too! Link up any cookie recipe that you’ve posted on your blog the month of December 2011 to the rest of our posts. If you click on the below link, it will take you to a page with photos of all the cookies posted so far as part of Cookie Love. Each photo is linked to the blog that shares the recipe. Below the photos are instructions and a link for you to add your own cookie to the  batch, so to speak. But don’t forget to link back to this post, so that your readers know to come stop by the #cookielove event!  Oh, and our twitter hashtag is #cookielove.

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Click here to enter your link and view this Linky Tools list…

Check out the cookies by my amazing co-hosts:

Kimberly at Badger Girl Learns to Cook

Becky at Baking and Cooking: A Tale of Two Loves

Erin at Big Fat Baker

Salome at Bloc de recetes

Valerie at Bon a croquer

Terra at CafeTerraBlog

Lora at Cake Duchess

Karriann at Creative Cooking Corner

Three Cookies at Easily Good Eats

Georgie at Georgiecakes

Richa at Hobby and More

Deb at Knitsamatic

Mike at Mike’s Baking

Junia at Mis Pensamientos

T.R. at No One Likes Crumbley Cookies

Jessica at Oh Cake

Elizabeth at Queen’s Notebook

Linda at Savoring Every Bite

Reem at Simply Reem

Soni at Soni’s Food for Thought

Deanna at Teaspoon of Spice

Liz at That Skinny Chick Can Bake!!

Laura at The Art of Cooking Real Food

EA Steward at The Spicy RD

Raji at Vegetarian Tastebuds

And now for my first cookie recipe! (Drum roll)

I decided to kick off the month of Cookie Love with a recipe I got from my husband’s step-daughter, Robin. I’ve tweaked it a little bit, for example I’ve added chocolate chips, but it’s really her recipe.  My husband and I were visiting Robin and her family over a year ago, and after a day of making pasta together with my little granddaughter, Robin whipped up these cookies while we were watching TV. I ate at least 10 of them in about 15 minutes.

Some food is delicious to eat and excites our senses, making us want more; some food is laced with a memory that takes us back to a comforting or happy day. These cookies, for me, are both. The combination of the chewy rolled oats, creamy peanut butter and chocolate nuggets is a perfect balance of flavors and textures. But the real gift in these cookies: every time I make them, I remember a rainy day spent in the kitchen with Robin and my little granddaughter, Natalie, making pasta for an amazing dinner and eating lots of these cookies afterwards.

Oatmeal Peanut Butter Cookies with Chocolate Chips 2

Robin’s Oatmeal Peanut Butter Cookies

with Chocolate Chips

Cook’s Notes: 

  • Sometimes I like a thin crispy cookie, for example to go with ice cream. For that, I beat the butter and sugars together for a couple of minutes in a standing mixer, fitted with a paddle attachment. The butter should turn a slightly lighter, and will become fluffy. I add the egg, and continue beating for another minute or two, before folding in the dry ingredients.
  • If you prefer a thicker, chewier cookie, just mix the ingredients together until they all come together into a dough, and no longer than that.
  • You will have better baking results with a cheaper brand of peanut butter, such as Skippy, than with the healthier, natural, peanut butters.
  • When removing the cookies from the oven, before reusing the baking pan, cool the pan off with running water before scooping more cookie dough onto it.
  • The dough can be frozen in scoops for easy defrosting and baking off when you want a few!


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup agave nectar (or granulated sugar)
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup quick cooking oats
  • 1/2 cup chocolate chips, or more if preferred

Making It…

  1. Preheat the oven to 350° F  and place a silpat or a sheet of parchment paper on baking pan.
  2. Combine the flour, baking soda, baking powder and salt in a medium bowl and whisk it a few times to thoroughly distribute the baking soda and powder through the flour. Set aside.
  3. In the bowl of a standing mixer fitted with a paddle attachment, beat the softened butter for two to three minutes so that it’s lightened in color and fluffy. Add the sugars and peanut butter and beat to completely mix and add the egg and vanilla extract, and continue to beat for another two minutes for a crispier cookie. For a chewier cookie, please refer to the Cook’s Notes above.
  4. Fold in the dry ingredients gradually on the lowest setting of your mixer, or by hand. Fold in the oats and chocolate chips by hand.
  5. Using an ice cream scooper, scoop the dough onto the prepared baking sheets. Bake for 8 – 10 minutes.
  6. Enjoy!

Oatmeal Peanut Butter Cookies with Chocolate Chips 3

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  1. says

    peanut butter and chocolate are my favorite flavors together! these cookies look crispy and yum! sending some #cookielove to u! so glad u are hosting with us!

  2. says

    Oh my gosh I didn’t know that about beating the butter and sugars vs not. That is why I always have thinner crispy cookies. Thank you for sharing! I love the flavors in this…totally irresistible. Nice to host #cookielove with you!

  3. says

    These sound so incredibly yummy, and I love your idea to freeze the dough in balls to bake later. I’d love to try making a gluten-free version which should be easy since there is very little flour. So happy you joined #cookie love !!

    • says

      I just saw your comment here, EA Stewart! I thought I replied to it already – my apologies. Yes, a gluten-free version shouldn’t be difficult to do at all. As you say – there’s very little flour in them to begin with!


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