The traditional oatmeal cookie is taken to a new level with the addition of the popular flavor combination of chocolate and peanut butter, in this quick and easy creation from King Arthur Flour. A chewy, yet crunchy cookie results from the perfect balance of salty, chunky peanut butter and sweet, creamy milk chocolate.
1/2 cup brown sugar
1/4 cup granulated sugar
2/3 cup chunky peanut butter
1/4 cup (4 tablespoons) soft unsalted butter
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 large egg
1 cup quick-cooking oats (not instant)
2/3 cup King Arthur Unbleached All-Purpose Flour
2 tablespoons milk
1 cup milk chocolate chunks
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
Combine the sugars, peanut butter, butter, salt, baking soda, and vanilla, beating until smooth. Add the egg, beating to combine. Stir in the oats and flour, then the milk and chocolate chunks. Drop the dough by the tablespoonful onto the prepared baking sheets, leaving about 1 1/2″ between them. A tablespoon cookie scoop works well here.
Bake the cookies for about 12 to 14 minutes, until they’re a medium golden brown.
Remove the cookies from the oven, and transfer them to a rack to cool.
Yield: about 30 cookies.