Chocolate peanut butter, and oatmeal cookie dough and milk chocolate chips…it’s a great new way to enjoy the classic chocolate-peanut butter combination! Yes chocolate peanut butter!
If you like chocolate, peanut butter, oatmeal, and cookies (and who doesn’t) this cookie is for you!
I have mentioned numerous times how much my fellas love cookies, and are always asking for more cookies.
So, today I wanted to make something a little different. You know the comfort of a classic cookie, with a fun little twist?
Well I’m happy to report, this cookie came out exactly how I wanted it too. This is the cookie you want to bake on a cool Fall day!
I really hope you guys enjoy it as much as we do! 🙂
See how the cookies have kind of a brownish cast to them? That’s from the wonderful Skippy Natural Peanut Butter Spread with Dark Chocolate.
I have to admit, when I first read Dark Chocolate I thought to myself, I don’t know about this. But I thought I would try it because we really do go through a lot of peanut butter around here.
I am happy to report this stuff is good, and by good I mean really good! I have also used it in all types of baked goods and it’s wonderful. 🙂
My local grocery doesn’t carry it, but our Target stores do. So if you’re interested, keep your eyes open next time you’re in Target.
Milk Chocolate chips were PERFECT in these Double Chocolate Peanut Butter-Oatmeal Cookies! Of course, you can use any type of chip you want to.
So here you have it…my newest favorite cookie…Double Chocolate Peanut Butter-Oatmeal Cookies. Don’t forget the tall glass of ice-cold milk! 🙂
Double Chocolate Peanut Butter-Oatmeal Cookies
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs, brought to room temperature
1 teaspoon vanilla
2/3 cup Skippy Natural Dark Chocolate Peanut Butter
2 cups all-purpose flour
1 teaspoon baking soda
2 1/2 cups oats (quick cooking)
1 bag (11.5 oz.) Milk Chocolate Chips
1. Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
2. Blend together butter and sugar until creamy. Add eggs, vanilla, and chocolate peanut butter; beat well.
3. Combine flour and baking soda, add to mixture, mix well. Stir in oats and chocolate chips; mix well.
4. Scoop cookie dough onto prepared baking sheets with a cookie scoop, or drop by rounded tablespoonfuls onto prepared cookie sheets. Slightly flatten with palm of the hand to help the cookies spread in the oven. Bake 10 to 12 minutes; or until golden brown. Cool 2 minutes on cookie sheet; remove to wire rack to cool completely.
Makes 24-36 Cookies.