Chocolate dough with chewy oats and peanut butter chips.
Original recipe makes 4 dozen cookies
Ingredients
2 1/2 cups rolled oats
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature
1/2 cup milk
1/4 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 (10 ounce) package peanut butter chips
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PREP
25 mins
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COOK
10 mins
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READY IN
1 hr 5 mins
Directions
- Place oats in a blender or food processor and pulse until oats resemble flour. Transfer oats to a large bowl and stir in flour, cocoa powder, baking powder, baking soda, and salt.
- Beat butter, milk, peanut butter, white sugar, and brown sugar in another bowl until light and fluffy. Beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract with the last egg; stir in oat mixture until well blended. Fold in peanut butter chips, mixing just enough to evenly combine. Refrigerate dough for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Drop 1-inch spoonfuls of dough 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until cookie centers are set, 10 to 12 minutes.
Nutrition
Calories: 132 kcal
Carbohydrates: 17.6 g
Cholesterol: 17 mg
Fat: 5.9 g
Fiber: 1.2 g
Protein: 3.1 g
Sodium: 87 mg