What’s your favorite cookie? Chocolate Chip? Oatmeal? Maybe peanut butter? How about we combine them all in some Peanut Butter Oatmeal Chocolate Chip Cookies? What do you think about that?!
I grew up in a very small, northern Wisconsin town. When I say small, I mean graduating with under 20 kids in your class kind of small. (I might be a bit proud of that). And I didn’t even live in the metropolis where my school was located. Nope. I lived 15 minutes away, along with my first friends. Those friends went to daycare with my sister and me and to this day, we still get together at least once a year to celebrate our “first friendship.” One of the friends had a mom that baked the best cookies: My family fondly calls them Mary Lee cookies after her. To this day, they are still my mom’s favorite cookie.
I am so excited to give my take on Mary Lee cookies. A Peanut Butter Oatmeal Chocolate Chip Cookie. How are these better than your average cookie? You’ve got browned butter. You’ve never had browned butter in a cookie? Oh my friend, let me tell you it raises the cookie bar so high. These cookies also have more brown sugar than white; key to a chewier cookie. And I dig the little extra baking soda and vanilla. You’ll see…these are going to become a go to cookie for you! Thanks for the inspiration Mary Lee!
Your Ingredients for Peanut Butter Oatmeal Chocolate chip Cookies
- 1 cup butter, divided
- 1 cup brown sugar, packed
- ½ cup white sugar
- 2 eggs
- 1 tablespoon vanilla
- ⅔ cup peanut butter (crunchy or creamy)
- 1 ½ cups flour
- 2 ½ cups old fashioned oats
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Your Steps to Peanut Butter Oatmeal Chocolate Chip Cookies
Place one stick (½ cup) of butter in a small saucepan and heat over medium-low heat. Fully melt the butter, and continue to stir until it begins to brown. It will start to become fragrant with a nutty scent. Be sure not to overcook it or it can burn. Remove from heat and allow to cool.
Meanwhile, preheat the oven to 350 degrees. In a large bowl, cream the remaining ½ cup of softened butter and sugars. Add in the eggs and vanilla. Stir until well blended. Gradually add in browned butter, mixing thoroughly. Be sure to use a spatula to get all the browned bits. Cream in the peanut butter.
In an additional bowl, mix the flour, baking soda, and salt. Add this mixture as well as the old-fashioned oats to the wet ingredients. Stir until just combined, making sure to reach the bottom of the bowl. Fold in the chocolate chips.
Don’t skip this step even if you want to: You must chill this dough for 20-30 minutes before baking. The browned butter will make the dough too soft to bake initially. Believe me, my sister learned the hard way!
Place chilled dough on an ungreased baking sheet by the tablespoon. Bake for 10-11 minutes. Enjoy with a cold glass of milk ALMOST straight out of the oven. I don’t want you to burn yourself!
Tools of the Trade
If I am baking cookies, I am using my Chicago Baking Set. I got it for Christmas from the Mr. a number of years ago and I just love them. The cooling rack is a perfect size and the baking sheets are of great quality! I also recently gifted myself a cookie scoop and holy man, it rocks. If you don’t have one yet and you bake cookies, you probably deserve to gift yourself one too.
Peanut Butter Oatmeal Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup butter divided and softened
- 1 cup brown sugar packed
- ½ cup white sugar
- 2 eggs
- 1 tablespoon vanilla
- ⅔ cup peanut butter crunchy or creamy
- 1 ½ cups flour
- 2 ½ cups old fashioned oats
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Place one stick (½ cup) of butter in a small saucepan and heat over medium low heat. Fully melt the butter, and continue to stir until it begins to brown. It will start to become fragrant with a nutty scent. Be sure not to overcook it or it can burn. Remove from heat and allow to cool.
- Meanwhile, preheat the oven to 350 degrees. In a large bowl, cream remaining ½ cup of butter and sugars.
- Add in the eggs and vanilla. Stir until well blended.
- Gradually add in browned butter, mixing completely. Cream in the peanut butter.
- In an additional bowl, mix the flour, baking soda, and salt. Add this mixture as well as the old fashioned oats to the wet ingredients. Stir until just combined, making sure to reach the bottom of the bowl. Fold in the chocolate chips.
- Chill dough for 20-30 minutes.
- Place chilled dough on ungreased baking sheets by the tablespoon. Bake for 10-11 minutes.
Notes
Looking to pair these cookies with another sweet treat?
