Chocolate Peanut Butter Oat Cookies
Ingredients
- 1 stick unsalted butter, room temperature
- 2/3 cup dark brown sugar
- 1/2 cup turbinado sugar or granulated sugar
- 1/3 cup peanut butter, creamy or chunky
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 8 ounces dark chocolate, coarsely chopped (or large chocolate chips)
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- Coarse sea salt, for sprinkling
Preparation
Preheat oven to 350F degrees and line two baking sheets with parchment paper.
Cream butter, peanut butter, brown sugar, and turbinado or granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes.
Add egg and vanilla and stir on low speed until just combined.
Add flour, oats, baking soda, baking powder, and salt and stir on low speed until no dry patches remain, then stir in chopped chocolate until just combined.
If desired, refrigerate or freeze the dough before baking; to bake immediately, use a 3-tablespoon cookie scoop to portion dough, arrange 8 portions 2 inches apart on the prepared baking sheet, sprinkle with coarse sea salt, and bake for about 16 minutes until golden brown around the edges, then carefully transfer to a cooling rack and let set for about 8 minutes.
Tips
Chilled or frozen cookie dough requires an additional 2-4 minutes of baking time.
