Introduction
You get the classic comfort of an oatmeal cookie with the rich flavor of peanut butter and melty chocolate chips. The secret ingredient is a touch of unsweetened applesauce, which keeps them wonderfully soft and chewy without any added oil. These cookies come together quickly for an easy, satisfying treat.
Prep & Cook Time
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Total Time: 19 minutes
- Servings: 18 cookies
Ingredients
- 1/2 cup packed light brown sugar
- 1/3 cup sugar
- 1 egg
- 1/2 cup creamy peanut butter
- 2 1/2 tablespoons unsweetened applesauce
- 1/4 teaspoon vanilla
- pinch of salt
- 2 cups old fashioned rolled oats
- 1 cup mini semi-sweet chocolate chips
- 3/4 teaspoon baking soda
- Flake salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the packed light brown sugar, sugar, egg, creamy peanut butter, unsweetened applesauce, vanilla, and the pinch of salt until smooth and well combined.
- Add the old fashioned rolled oats, mini chocolate chips, and baking soda to the wet ingredients. Stir until everything is fully incorporated and no dry streaks remain.
- Scoop mounds of dough (about 1 1/2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each mound slightly with your fingers or the back of a spoon.
- Bake for 12-14 minutes, or until the edges are set and lightly golden. The centers will look soft.
- Immediately after removing from the oven, sprinkle a tiny pinch of flake salt over each cookie. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Thinner & Crispier: Press the dough mounds down more firmly before baking for a wider, crispier edge.
- Larger & Chewier: Use a 2-tablespoon scoop and increase bake time by 1-2 minutes for a thicker, ultra-chewy center.
- Cookie Bars: Press the entire batch of dough evenly into a greased 8×8 inch pan and bake for 18-22 minutes. Cut into squares once cooled.
- Oatmeal-Only Bites: For a less sweet option, simply omit the chocolate chips before mixing.
Tips for Success
- Use natural creamy peanut butter for the best flavor, but note that the dough texture may be slightly oilier. Avoid using chunky peanut butter, as it will not incorporate as smoothly.
- For perfectly round cookies, use a spoon or a round cookie cutter to gently shape the cookies right after they come out of the oven while they are still soft.
- Ensure your brown sugar is fresh and soft. If it’s hard, microwave it with a damp paper towel for 15-20 seconds to restore moisture.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For a warm, fresh-from-the-oven experience, reheat a cookie in the microwave for 10-15 seconds.
FAQ
Can I use instant oats?
No, for the best texture and structure, it’s important to use old fashioned rolled oats. Instant oats will absorb too much moisture and make the cookies dense and gummy.
My dough seems dry and crumbly. What happened?
This is likely due to the peanut butter. If you used a natural brand that separates, make sure it is fully stirred before measuring. You can also try mixing the dough a bit more firmly with your hands to help it come together.
Can I use regular-sized chocolate chips?
Yes, you can, but the mini chips distribute more evenly in each bite. If using regular chips, you may want to reduce the quantity to 3/4 cup to avoid overwhelming the dough.
Why is there no flour in this recipe?
The oats and peanut butter act as the main binding agents, creating a naturally gluten-free cookie. This also contributes to the wonderful chewy texture.
Can I make these cookies ahead of time?
Yes, you can scoop the dough onto a baking sheet and freeze the balls solid. Once frozen, transfer them to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
Is the flake salt necessary?
It is highly recommended. The small pinch of flake salt on top perfectly balances the sweetness and enhances the flavors of the peanut butter and chocolate.