Introduction
These cookies are the ultimate treat for anyone who loves the classic combination of peanut butter and chocolate. The addition of hearty oats and crunchy fresh peanuts creates a wonderfully textured cookie that’s chewy, rich, and satisfyingly nutty. You’ll find they perfectly balance sweetness and salt for a truly irresistible homemade bite.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 36 cookies
Ingredients
- 1 ½ sticks unsalted butter
- 1 cup old fashioned oats
- 1 cup + 2 TBSP all purpose flour
- 1 tsp baking soda
- 1 tsp coarse sea salt
- ⅓ cup sugar
- ½ cup dark brown sugar
- 1 large egg
- ½ cup fresh roasted unsalted peanuts (chopped)
- ½ cup peanut butter
- ½ cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the old fashioned oats, all-purpose flour, baking soda, and coarse sea salt. Set aside.
- In a large bowl, beat the unsalted butter, sugar, and dark brown sugar together until light and creamy, about 2-3 minutes.
- Add the egg and peanut butter to the butter-sugar mixture and beat until fully combined.
- Gradually add the dry oat and flour mixture to the wet ingredients, mixing on low speed just until no dry streaks remain.
- Using a spatula or wooden spoon, fold in the chopped fresh roasted unsalted peanuts and the mini chocolate chips until evenly distributed.
- Scoop dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underdone; this is key for a chewy texture.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Freeze for Later: Scoop the dough into balls and freeze on a sheet. Once solid, transfer to a bag. Bake straight from the freezer, adding 1-2 minutes to the bake time.
- Press and Swirl: Before baking, gently press each dough ball with a fork to create a classic crisscross pattern.
- Make Them Giant: For bakery-style cookies, use a ¼ cup measure to scoop the dough. You’ll get fewer cookies, so increase the bake time by 2-4 minutes.
- Go Saltier: After removing cookies from the oven, immediately sprinkle a tiny pinch of extra coarse sea salt on top for a salted caramel-like finish.
Tips for Success
- Use room temperature butter and egg for a smoother, more homogenous dough that bakes evenly.
- For consistently sized cookies, use a cookie scoop or a measuring tablespoon.
- Let the baking sheets cool completely between batches. Putting dough on a hot sheet will cause it to spread prematurely.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For a freshly-baked taste, reheat a cookie in the microwave for 8-10 seconds.
FAQ
Can I use quick oats instead of old fashioned?
Yes, but the texture will be less chewy and more uniform. Old fashioned oats provide the best hearty bite.
Why is my dough crumbly?
This can happen if your butter or peanut butter was too cold. Ensure they are at room temperature. If it’s still crumbly, you can gently knead the dough with your hands until it comes together.
Can I skip the chopped peanuts?
Absolutely, you can omit them. The cookies will be slightly less crunchy but still delicious.
My cookies spread too much. What happened?
This is often caused by butter that was too warm or melted. Ensure your butter is softened but still cool to the touch. Also, check that your baking soda is fresh and not expired.
Can I use natural peanut butter?
Yes, but be aware that the oils in natural peanut butter can separate, which may affect the dough’s consistency. Stir it very well before measuring, and the final texture might be slightly different.
Why use mini chocolate chips?
Mini chips distribute more evenly throughout the dough, ensuring chocolate in every bite without overwhelming the other textures. Standard-sized chips can be used as a direct substitute.