Check out this amazing cookie recipe—it’s my absolute favorite! Imagine a cookie that’s soft, chewy, sweet, and a little bit salty. I came up with this perfect treat while I was pregnant with my son, and we’ve made it together countless times. It’s like he played a part in creating it!
And guess what? You can customize it endlessly! Swap out peanut butter for any nut butter or tahini. Choose your favorite chocolate—whether it’s dark chocolate or those big chocolate chips you love. Don’t have dark brown sugar? No worries! You can use light brown sugar instead. Feeling adventurous? Add some chopped dates and a pinch of cardamom. Or toss in mini marshmallows for a delightful twist. This recipe is so flexible—it’s here to satisfy all your cookie cravings.
Chocolate-Peanut Butter Oat Cookies
- 1 stick unsalted butter softened
- 1/3 cup peanut butter creamy or chunky
- 2/3 cup dark brown sugar
- 1/2 cup turbinado sugar or cane sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 8 ounces dark chocolate coarsely chopped (or large chocolate chips)
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- Coarse sea salt for sprinkling
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In an electric mixer, cream together the softened butter, peanut butter, and both sugars until it’s light and fluffy (about 4 minutes).
- Add the egg and vanilla, and stir on low speed until just combined.
- Now, add in the flour, oats, baking soda, baking powder, and salt. Stir on low speed until there are no dry patches left. Then, gently fold in the chopped chocolate.
- Use a 3-tablespoon size cookie scoop to portion out the dough. Place 8 portions 2 inches apart on the prepared baking sheet. Sprinkle each with coarse sea salt.
- Bake for about 16 minutes until the edges are golden brown. Carefully transfer the cookies to a cooling rack and let them set for about 8 minutes.