Dark Chocolate Oaties with Peanut Butter Chips!

I love a good oatmeal cookie. Soft and chewy on the inside with the perfect crisp on the outside. Oatmeal chocolate chip is my go-to. But the other day, I was having this straight-up, chocolate craving. You other chocoholics out there know what I mean. I could have made brownies, but then I thought..how about a chocolaty cookie??

And so, these soft, deep, dark chocolate oatmeal cookies were born. That oatmeal texture that we know and love is still strong, and made even more flavorful with the addition of dark chocolate cocoa powder. Toss in some peanut butter chips, and you have that magical peanut butter-chocolate combination that is just DIVINE!

They freeze super well. I still have some in my freezer right now 😀 I brought some to work, served some when I had friends over, brought some to my boyfriend, some to my soccer team, and some more to my friend’s pool day…you know, because don’t you want to eat a chocolate cookie whilst lounging at the pool??

Let’s get started:

The Ingredients:
1 1/2 cups flour
3 cups oats
3/4 cup unsweetened dark cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, at room temperature
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 tsp vanilla extract
1 bag peanut butter chips
1 bag choc chunks

The Directions:
1) Preheat your oven to 350 degrees F. Line baking sheets with parchment paper. Set those aside.
2) In a medium-sized bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in the oats to the flour mixture and use a whisk to mix ’em all together. Set that aside.
3) In the bowl of your stand mixer, or a large bowl with a hand mixer, beat together the room-temperature butter, brown sugar, and granulated sugar. Mix them on a high speed until you have a pale yellow, fluffy mixture. Stop the mixer periodically and use a rubber spatula as needed to scrape down the sides of the bowl.
4) Add in the eggs and vanilla extract and mix again on a medium speed until they’re uniformly incorporated.
5) On a very slow speed, gradually add in in the flour-oat mixture. Try to do a little bit at a time so that the flour doesnt *poof* everywhere.
6) Once all of the flour mixture is in and incorporating, add in the chocolate chunks and peanut butter chips. Let the mixture go a few rounds more, but you’ll probably need to switch to a sturdy wooden spoon to finish mixing.

Look at that dough!! I know, it’s not good to eat raw cookie dough, so I’m not going to recommend it…but I will say, it would be great cookie dough to make egg-less and eat raw later 😉
7) Time to bake! Using a cookie scoop or two spoons, scoop about 1 inch balls of dough onto your prepared baking sheets, leaving about an inch between each cookie dough ball.

Press each ball down slightly to make it just a bit flatter, and press additional chocolate chunks and/or peanut butter chips into the top for maximum chocolate-peanut-buttery-ness.

8) Bake the cookies at 350 degrees F for about 9 minutes, or until they spread a bit and don’t look *wet* anymore.

9) Cool the cookies on the cookie sheet for about 5 minutes, then move them to a wire cooling rack (or plate) to cool completely. Per always, I recommend having at least one warm.

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm, mm, mm, mm.

These will be one of my new go-tos. I hope you enjoy them as much as my friends and I did!

Happy Baking!

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