Christmas Cookie Week: Chocolate Peanut Butter Oatmeal Cookies

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It’s that time of the year again when Erin sends me an email invitation to participate in her annual Christmas Cookie Week! And boy do I get excited for this every year. Last year I shared my Malaysian Almond Chocolate Chip Cookies, Orange Scented Cornflake Cookies & Green Pea Cookies. This year, I hope to share another 3!

I always start with good intentions & plan to make 5 cookie recipes but by the time it actually rolls by, I end up with maybe 2… and then scurry for a third. Which is precisely what’s going on right this moment. Haha! Efficiency — not exactly my jam.

Buuuut… I have something for you today in conjunction with this fabulous occasion. And it features Chocolate Peanut Butter. You’re welcome. 😉 What’s cookie week without chocolate, right?

I bought myself a jar of Dark Chocolate Dreams not too long ago and was just saaaving it for something, not really knowing what that something is. Turns out, it was oat cookies. It’s not as weird as it sounds, promise!
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This cookie is also kinda pretty healthy with whole wheat flour, rolled oats, dried cranberries, brown sugar & (get this) Greek yogurt. Greek yogurt!! It’s like the big sister of regular raisin oat cookies. 
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Bowl full of cookie dough! In my type of weather and humidity, I’d advise for shilling the dough while you preheat the oven. Get it in the fridge for at least 15 minutes.
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Big big spoonfuls of dough!
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I was wondering how to add even MORE chocolate peanut butter into these cookies.
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Bingo. After this batch of cookies were baked in a mini cupcake pan, I used the handle of a wooden spoon to make indentations for…
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…. even more peanut butter. You see, peanut & chocolate come from trees. Hence, more chocolate peanut butter = food from the Earth = good for you.
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I just had 2 of these while typing this very moment.
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Turns out it’s really hard to take good cookie pictures with a phone camera.
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This cookie is soft & chewy if you follow the recommended baking time but…
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… if you take it just a little longer, you’ll get some nice crunchy morsels. Which I prefer because I love crispy cookies.
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Milk is kinda mandatory to wash down these caramelly, nutty cookies.
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It’s not even difficult to make. Just beat, scoop, bake & done!
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Enjoy this somewhat wannabe artsy shot that happened because my phone’s camera refused to focus. 😉
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 You can totally sub out the Dark Chocolate Dreams with regular/chunky peanut butter, almond butter, cookie butter (gasp! cookie butter in a cookie!)… whatever nut butters you like! Change up the dried fruit or don’t put any in. Throw in some seeds or nuts. Make this as festive as you want! I was going to go crazy & add chopped candy canes in but then I came to my senses. No one here would eat it. I would… but then, 2 dozen cookies filled with chocolate peanut butter & candy canes may be a little too much, if I may say so myself.

Aaaanyway, come back on Wednesday for my next cookie recipe. But before that, remember to pop by Erin’s blog (click the icon below) to check out tons of other awesome cookie recipes contributed by other lovely ladies (and gentlemen, in case there are!)

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 “I know that, whatsoever God doeth, it shall be for ever: nothing can be put to it, nor any thing taken from it: and God doeth it, that men should fear before Him.” {Ecclesiastes 3:14}

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Chocolate Peanut Butter Oatmeal Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 2 dozen
Ingredients
  • 1¼ cups Whole Wheat Flour
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 cup Rolled Oats
  • 1 tsp Cinnamon
  • ½ cup Butter, room temperature
  • 1 cup packed Dark Brown Sugar
  • ⅓ cup Greek Yogurt (full fat or 2%)
  • ½ cup Chocolate Peanut Butter (I used Peanut Butter & Co.'s Dark Chocolate Dreams)
  • 1 Egg
  • ½ cup Dried Cranberries
Steps
  1. Preheat oven to 375 F or 180 C. Line two baking sheets with parchment paper. Set aside.
  2. Stir together the flour, baking powder, baking soda, cinnamon & oats in a medium bowl.
  3. In a larger bowl, beat the butter, brown sugar & peanut butter together until light and fluffy.
  4. Add egg & beat until incorporated. Add yogurt & continue mixing until fully combined.
  5. Pour in dry ingredients, along with dried cranberries & mix until just combined. Be careful not to over-mix.
  6. Refrigerate dough for about 15 minutes if necessary.
  7. Spoon heaping tablespoons of dough onto prepared baking sheets. Bake for 12 mins for soft cookies or 18 minutes for crispy cookies. Let cool on a wired rack.
  8. Serve with tall glasses of milk!
Notes
Sub peanut butter with any nut butters you prefer.

Recipe adapted from: Eat Live Run

Comments

  1. Eeeeee! I’m so excited you’re taking part in this year’s Christmas Cookie Week, Jayne, and these cookies look and sound STUNNING! You’ve taken some of my favorite flavors — chocolate! oatmeal! cranberries! peanut butter! — and put them into one decadent cookie. I have no idea how these could NOT be delicious!

    I cannot wait to see what else you’ve prepared for this week, and I totally feel you on the efficiency thing. I… am not so good at it, either, but I’m trying to get better. And quick!

    • I love how many cookie recipes this year featured peanut butter! And oats. Looks like all of us are thinking along the same lines 🙂 Your oatmeal & cinnamon pairing is brilliant too! I brought this to my church’s brunch and everyone loved it.

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