When you take classic (sorta) chocolate chip cookies and replace the traditional butter aspect with peanut butter, what do you get? Peanut butter chocolate chip cookies! Surprising, right?
In all seriousness, these peanut butter chocolate chip cookies are your traditional chocolate chip cookie kicked up a notch (or couple) and made slightly healthier with the addition of whole wheat flour and oats, reduced sugar, and just a small amount of coconut oil in addition to the peanut butter.
I had to convince my family that these were worth baking. We had a few other baked goods lying around (hey - there's only so much four of us can eat!), and we're going on vacation this weekend, so baking really wasn't the most practical idea. But the baking pangs hit, and they hit hard, so there was no stopping me! My family wasn't too disappointed either. These cookies were an absolute hit!
They're ultra crunchy on the outside, but almost soft and crumbly on the inside. The chocolate chips get all melty and delicious, and the oats just add that wonderful extra bite. They're mucho perfecto dunked in a chilled glass of milk, steaming cup of coffee or sneakily pulled out of the cookie jar as a mid-morning (or anytime) treat!
The best thing about cookies is that they last long - not that this should really ever be a problem. These cookies, especially, lend the most amazing aroma when they're baking: warming, sweet and peanut butter-y. Yum.
Ingredients
Makes 12 medium cookies
1/2 cup plain flour
1/2 cup whole wheat flour
1/2 cup baby oats
1/2 tsp baking soda
pinch of salt
1/2 cup peanut butter
1/3 cup coconut oil, softened but not melted
1/2 cup unrefined sugar
1 tsp vanilla extract
2-3 tbsp milk
1/2 cup dark chocolate chips
Instructions
Preheat the oven to 180 C and line a cookie sheet with baking paper. Set aside.
In a medium bowl, sift together the plain flour, whole wheat flour, salt and baking soda. Stir in the baby oats.
In a separate, larger bowl, beat together the peanut butter, coconut oil, sugar and vanilla.
Add the dry ingredients to the wet. The mixture is likely to be extremely thick and dry at this point. Add milk tablespoons at a time until the dough reaches a typical cookie dough consistency (i.e. you could make a ball and roll it up without it falling apart).
Finally, gently stir in the chocolate chips.
Form balls out of the dough, flatten slightly and place on the cookie sheet. Use a fork to create the peanut butter criss cross patter on top (I tried, but pretty much failed at this).
Bake for 15 minutes at 180 C, then increase the temperature to 200 C and bake for another 2-3 minutes, or until a deep golden brown.
Let the cookies cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
I had to convince my family that these were worth baking. We had a few other baked goods lying around (hey - there's only so much four of us can eat!), and we're going on vacation this weekend, so baking really wasn't the most practical idea. But the baking pangs hit, and they hit hard, so there was no stopping me! My family wasn't too disappointed either. These cookies were an absolute hit!
They're ultra crunchy on the outside, but almost soft and crumbly on the inside. The chocolate chips get all melty and delicious, and the oats just add that wonderful extra bite. They're mucho perfecto dunked in a chilled glass of milk, steaming cup of coffee or sneakily pulled out of the cookie jar as a mid-morning (or anytime) treat!
The best thing about cookies is that they last long - not that this should really ever be a problem. These cookies, especially, lend the most amazing aroma when they're baking: warming, sweet and peanut butter-y. Yum.
Ingredients
Makes 12 medium cookies
1/2 cup plain flour
1/2 cup whole wheat flour
1/2 cup baby oats
1/2 tsp baking soda
pinch of salt
1/2 cup peanut butter
1/3 cup coconut oil, softened but not melted
1/2 cup unrefined sugar
1 tsp vanilla extract
2-3 tbsp milk
1/2 cup dark chocolate chips
Instructions
Preheat the oven to 180 C and line a cookie sheet with baking paper. Set aside.
In a medium bowl, sift together the plain flour, whole wheat flour, salt and baking soda. Stir in the baby oats.
In a separate, larger bowl, beat together the peanut butter, coconut oil, sugar and vanilla.
Add the dry ingredients to the wet. The mixture is likely to be extremely thick and dry at this point. Add milk tablespoons at a time until the dough reaches a typical cookie dough consistency (i.e. you could make a ball and roll it up without it falling apart).
Finally, gently stir in the chocolate chips.
Form balls out of the dough, flatten slightly and place on the cookie sheet. Use a fork to create the peanut butter criss cross patter on top (I tried, but pretty much failed at this).
Bake for 15 minutes at 180 C, then increase the temperature to 200 C and bake for another 2-3 minutes, or until a deep golden brown.
Let the cookies cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
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