Before anything else, I feel as though I must warn you. This warning is not to be taken lightly and should be adhered to by all costs: Do not, I repeat, DO NOT taste this cookie dough. Seriously. Because if you start, you most likely will not be able to stop. One tiny taste will lead to another, and another, and before you know it you will have an empty bowl and a horrible stomachache and no delicious cookies to share with your friends and family or hoard for yourself or sneak to your dog and your life will be ruined and you’ll blame me and I can’t have that happening, now can I? So please, unless you’re an absolute master of self-restraint, keep your fingers out of the bowl. It’s a slippery slope, guys, a slippery slope indeed.
I first tried these cookies about seven years ago, when our good friend Emily delivered them as a thank-you. My whole family went nuts over them and immediately requested the recipe. I remember my dad describing the cookies as “a meal in themselves,” and they really are. A tall glass of milk is definitely necessary when eating one of these! Cocoa powder, peanut butter, oats, chocolate chips, peanut butter chips…these cookies are absolutely ridiculous in the best way possible. I’m kicking myself for having let the recipe get away from me for so many years. Taking a bite of one of these big, warm, chewy cookies fresh out of the oven tempted me to declare them my “favorite cookie ever.” This is a label I do not use lightly, but these cookies just might be worthy. They really are incredible…not overly sweet, full of so many great flavor/texture combos, and ultra thick and chewy.
Get ready to experience what may very well become your new favorite cookie. These aren’t for the faint-hearted…with dough loaded up with cocoa, peanut butter, oats, semisweet chocolate AND peanut butter chips, these are definitely on the rich side! The oats, darker chocolate, and salty peanut butter help keep things from getting too sweet (if there is such a thing!) and they’ve got a wonderfully hearty texture thanks to the oats. And the smell of these cooking? Heavenly. Just remember what I said about sampling the dough, because one bite and it’s game over. Patience is virtue, and the end result is so very worth it. Of course, once the dough balls are formed and safely inside the oven, I can’t say you shouldn’t lick the bowl clean. Your choice, not mine :).
Baked or not, these cookies are seriously awesome. So much goodness going on. Make them, eat them, savor them. I’ll stop raving and just give you the recipe now…you know you want it!
Chocolate-Peanut Butter-Oatmeal Cookies
Yield: about 36 cookies
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3/4 cup creamy peanut butter
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1 cup semisweet chocolate chips
1 cup peanut butter chips (or swap for more chocolate chips)
1 & 1/2 cups quick-cooking oats (not instant!)
Preheat oven to 350 degrees F. Line or grease baking sheets and set them aside.
In a large bowl, using an electric mixer, beat together the butter, sugars, and peanut butter until smooth and creamy. Beat in the eggs one at a time followed by the vanilla, scraping down the bowl as needed.
In a smaller bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients into the butter/sugar mixture just until combined. Stir in the chocolate chips, peanut butter chips, and oats.
Form dough into balls that are about 2 tablespoons large and place onto prepared cookie sheets 3 inches apart. Slightly flatten each ball to make them about 3/4-inch thick.
Bake for 12-14 minutes or until edges are set and tops are no longer shiny. Be careful not to over-bake! Let cookies cool for 5 minutes on baking sheets before removing to a wire cooling rack.
(Recipe from our family friend Emily)