Do you ever grab a simple recipe from the internet with the full intent on making it as instructed only to derail and change it within a minute? That’s how this recipe was for me. I was craving oatmeal chocolate chip cookies on a cold rainy day when my 5 year old declared she wanted peanut butter and half way through the process I realized I was nearly out of all purpose flour. Out of this experiment was born our favorite household go-to cookie recipe.
Something wonderful happened when I added the peanut butter and large amount of whole wheat pastry flour I had on hand. This great nutty flavor, that tasted less like straight up peanut butter and more like several kinds of nuts were used, against the rich sweetness of the chocolate chips. I made this recipe again using 100% all purpose flour and didn’t like it as well. It’s the first time the flavor of whole wheat flour really added a new dimension of flavor rather than making the cookie ho hum.
If you love oatmeal cookies, fabulous nutty flavor with pockets of rich chocolate this one’s for you! While this is still a cookie it does have the added benefit of peanut butter and oatmeal to slow down those blood sugar spikes and adds a little fiber for your day. Not too shabby for a chocolate chip cookie.
- ½ cup packed brown sugar
- ½ cup white granulated sugar
- ½ cup butter, softened
- ½ cup peanut butter (chunky or smooth, I like chunky)
- 1 teaspoon vanilla
- 1 extra large egg
- 1½ cups old fashioned oats
- 1 cup whole wheat pastry flour
- ½ cup all purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- Preheat the oven to 350 degrees. In a large bowl, stir the brown sugar, white sugar, butter and peanut butter until smooth. Stir in the vanilla and egg until light and fluffy.
- Stir in oats, flour, baking soda, baking powder and salt until well blended. Fold in the chocolate chips.
- Drop cookie dough in rounded 1 tablespoons about 2 inches apart onto an ungreased cookie sheet. Take a fork and gently press each cookie in the center like a traditional peanut butter cookie.
- Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Meri Raffetto is the founder of Real Living Nutrition, triplet mom and author of the Glycemic Index Diet for Dummies and coauthor of the Glycemic Index Cookbook for Dummies, and Mediterranean Diet Cookbook for Dummies.