Wow! Can I trash up these cookies anymore?
I am pretty sure that I just combined about four different types of cookies and created one! These just might be the cookies of your dreams. Just sayin’.
The browned butter gives these cookies a warm, nutty flavor. The oatmeal makes it a hearty cookie and the chocolate and peanut butter just bring it over the top. There is the little extra step of browning the butter, but other than that, these are just as easy as any other cookie recipe you have ever made.
These excessive rainy days are giving me no choice but to bake cookies. If the weather would ever be nicer, maybe I would have a taste for asparagus or broccoli or something. Unfortunately, rain + thunder + kids home = COOKIES.
I can’t help it.
I know you appreciate me.
You’re welcome. 😉
Browned Butter Peanut Butter Oatmeal Chocolate Chip Cookies
1 stick + 2 tblsp butter, browned*
1/3 cup creamy natural peanut butter
1 large egg + 1 large egg yolk (discard or save the white)
1 cup brown sugar, packed
2 tsp vanilla extract
1 cup rolled oats (not quick oats)
1 1/4 cup whole wheat pastry flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup bittersweet or semi-sweet chocolate chips
*In a medium saucepan, place stick and tablespoon of butter. Heat on low heat until butter is lightly golden and gives off a nutty aroma. Remove from heat immediately before it burns. Set aside to cool just slightly.
In large bowl, combine warm butter and peanut butter and mix with a hand mixer on low until smooth and creamy. Add sugars and continue mixing. Add eggs and vanilla and mix until combined. Stir in oats gently. In another bowl, whisk together flour, baking soda and powder and salt. Add this to the wet ingredients and mix on low until just combined. Do not over mix. Add chocolate chips and stir. Chill in refrigerator for 30 minutes. Line a baking sheet with parchment paper and preheat oven to 350 degrees. Scoop cookie dough out in heaping tablespoons or with a cookie scoop. Place on the cookie sheet making sure to evenly space then apart. Bake for 11 minutes. Cool on cookie sheet for 1 minute. Transfer to wire rack so they continue cooling.
It will be hard not to eat them all while warm!