Oatmeal Peanut Butter Chocolate Chip Cookies
Peanut butter and chocolate chips are probably two of the best things in the world, and both of them can be found in these cookies, yum! Even better that these cookies are made with oats, whole wheat flour, most olive oil and a small amount of butter, which will not make you feel bad about enjoying these sweets and are good for you in a big way!
Yield
36 servingsPrep
15 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rolled oats
rolled or quick-cooking |
|
| 1 ¼ | cups |
whole-wheat flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 2 | tablespoons |
butter, unsalted
cold and cut into small pieces |
|
| ¼ | cup |
olive oil
plus 2 tablespoons, or canola oil, or grape seeds oil |
|
| ½ | cup |
peanut butter
natural and creamy |
|
| 2 | large |
eggs
|
|
| ⅔ | cup |
brown sugar
lightly packed |
*
|
| 1 ½ | teaspoons |
vanilla extract
pure |
|
| 1 | cup |
chocolate chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rolled oats
rolled or quick-cooking |
|
| 296 | ml |
whole-wheat flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 3E+1 | ml |
butter, unsalted
cold and cut into small pieces |
|
| 59 | ml |
olive oil
plus 2 tablespoons, or canola oil, or grape seeds oil |
|
| 118 | ml |
peanut butter
natural and creamy |
|
| 2 | large |
eggs
|
|
| 158 | ml |
brown sugar
lightly packed |
*
|
| 7.5 | ml |
vanilla extract
pure |
|
| 237 | ml |
chocolate chips
|
*
|
Directions
Preheat the oven to 375℉ (190℃). Line 2 large baking sheets with the parchment paper or baking mats. Set aside.
In a large mixing bowl, mix together oats, whole wheat flour, salt, baking soda, and baking powder until well combined.
Rub the cold butter pieces into the mixture with your fingers until it becomes a coarse meal.
In another medium bowl, add olive oil, peanut butter, eggs, brown sugar, and vanilla extract.
Whisk until well blended.
Pour the wet ingredients into the dry ingredients, and stir with a wooden spoon until just incorporated and no dry spot remains.
Gently fold in the chocolate chips until evenly distributed.
Place 1 tablespoonful of the dough onto the prepared baking sheet, 1-inch apart between two cookies, then flat the dough with your finger tips or palm.
Bake one sheet at a time for about 12 minutes or until the edges start to become slightly brown.
Remove from the oven, let cool on the baking sheet on a wire rack for about 5 minutes.
Transfer the cookies onto the wire rack and let cool completely.
Note: The cookies can be stored in an air-tight container at room temperature for about 1 week, or in the freezer for up to at least 1 month.
