Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

My little one was having a play date at his friend's house. I wanted to bake something to take along. Peanut butter is one of his favorites so I decided to use it. I also checked with his friends' parents to see if they had any allergies and they had none. As usual I was browsing my favorite recipe website, Taste of Home and landed on this recipe. I modified it quite a bit like using quick-cooking oats and whole wheat pastry flour instead of all-purpose flour, coconut palm sugar instead of brown sugar, egg replacer powder for the eggs and added in some dried cranberries too. The cookies turned out GREAT! Everybody loved this peanut butter oatmeal cookies and I was drenched in a shower of compliments. Are you ready to get drenched too?

Peanut Butter Oatmeal Chocolate Chip Cookies Recipe

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Prep time
20 Mins
Cook time
13 min per batch
Yields
4 and 1/2 dozen cookies
 
Author
Category
Cookies
Method
Baking
 
Peanut Butter Oatmeal Chocolate Chip Cookies Love peanut butter cookies? Love oatmeal chocolate chip cookies? Then why not blend both the flavors together for a tasty treat that you can't resist.
Part 1:
  • 1 cup butter, softened
  • 1 cup peanut butter, smooth
  • 1 cup coconut palm sugar
  • 1/2 cup white sugar
  • 2 teaspoons egg replacer powder (such as Ener-G)
  • 1/3 cup water
  • 1 and 1/2 teaspoons vanilla extract
Part 2:
  • 1 and 1/4 cups whole wheat pastry flour
  • 3 cups quick-cooking oats
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
Part 3:
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup dried cranberries
Substitutes:
  • butter - vegan butter substitute like Earth Balance
  • peanut butter - any other nut butter
  • coconut palm sugar - brown sugar
  • whole wheat pastry flour - all-purpose flour
  • oats - spelt flakes
  • chocolate chips - white chips or peanut butter chips
  • dried cranberries - any other dried fruit of your choice
Procedure:
  1. Preheat oven at 350F/180C for 15 minutes.
  2. In a large bowl stir together the dry ingredients mentioned in Part 2 and set aside.
  3. In another large bowl, cream together butter, peanut butter and both sugars until light and fluffy. Beat in the egg replacer powder, water and vanilla extract.
  4. Stir in the dry flour mix into the wet ingredients and mix well.
  5. Add in the chocolate chips and dried cranberries too.
  6. Drop by tablespoonful on an ungreased baking sheet. Roll the dough and flatten lightly and bake for 12-15 minutes or until golden brown. Mine was done in 13 minutes. Leave the cookies on the sheet itself for 5 minutes before transferring it the wire rack to cool completely.
My Notes:
  1. I test baked a couple of cookies to see how much it spread and what was the texture like. The ones that I just dropped the dough did not spread that much and was not crispy. The ones that I rolled and flattened slightly spread beautifully, had a wonderful texture and looked perfect like store bought cookies.
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