Description
These Choco Oat Peanut Cookies are a deliciously healthy treat that combines the rich flavors of cocoa and peanut butter with the wholesome texture of rolled oats. Perfectly chewy and slightly crunchy with optional chocolate chips and chopped peanuts, these cookies are easy to make at home and ideal for a satisfying snack or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Optional Mix-ins
- 1/2 cup chocolate chips
- 1/2 cup chopped peanuts
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together rolled oats, all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
- Cream Butters: In a large bowl, use an electric mixer on medium speed to cream the softened unsalted butter and creamy peanut butter together until light and fluffy, about 2-3 minutes.
- Add Sugars: Beat in the brown sugar and granulated sugar until the mixture is smooth and well blended.
- Incorporate Egg and Vanilla: Crack the egg into the mixture and add vanilla extract; continue beating until fully incorporated and smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture in three parts, mixing on low speed after each addition just until combined to avoid overmixing.
- Add Optional Mix-ins: Fold in chocolate chips and chopped peanuts gently with a spatula or wooden spoon if using.
- Chill Dough: Cover the mixing bowl with plastic wrap or transfer the dough into an airtight container and refrigerate for at least 30 minutes to firm up the dough and allow flavors to meld.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Portion Dough: Using a cookie scoop or tablespoon, portion the chilled dough onto the prepared baking sheet, spacing each by about 2 inches.
- Shape Cookies: Gently flatten the tops of each dough ball with the back of a fork or your fingers for an even shape.
- Bake Cookies: Bake the cookies for 10-12 minutes until the edges are set but centers still look slightly underbaked for a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store Cookies: Once cooled, store cookies in an airtight container, layering with parchment paper to prevent sticking. They can be kept at room temperature for up to a week or frozen for up to 3 months.
Notes
- Refrigerating the dough helps firm it up, making it easier to shape and yielding a better texture.
- You can omit chocolate chips and peanuts or substitute with nuts and dried fruit of choice for variety.
- Do not overbake; slightly underbaked centers yield a chewy cookie.
- Allow cookies to cool completely before storing to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
