This chocolate oatmeal cookie that is full of surprises from the peanut butter to the white chocolate chips. Chocolate and peanut butter always goes together so it is a natural for a cookie, only this recipe mixes both into a batter instead one being chips. The chocolate is melted semi sweet baking chocolate that is added to the peanut butter batter. A pleasant cookie that is a family pleaser.
I bake cookies often because they just taste better and also because it is much cheaper. You don’t get very many cookies in a package. That package is the same size as it always been but less cookies. When shopping. I look at baked goods in terms of how much does it take to make that at home. This is probably because I research so many recipes for this site. Once you get into the habit of baking, you find it goes quick to make up a batch. Also you now have what is needed on hand to bake and make the basic ingredients part of your shopping. When I am in a discount store, I always look at baking supplies for bargains. I may not need that item that has a deep discount but I know that the holiday season is coming up soon so I will buy it to have on hand. I make a point to buy seasonal baking supplies after a holiday when they are marked down for quick sale. It is a good time to get sprinkles, chocolate chips, M&M’s and candy melts. I just use them through out the year.
Chocolate Oatmeal Peanut Butter Cookies
- I cup sugar
- 1/2 cup brown sugar
- 3 ounces semi sweet baking chocolate melted cooled to room tempurature
- 2/3 cup margarine
- 3/4 cup peanut butter
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups flour
- 2 cups rolled oats
- 1 cup white chocolate chips
Preheat oven 375 degrees. Prepare cookie sheets with parchment paper.
Melt semi sweet chocolate squares and let cool to room temperature. Cream with electric mixer in a large mixing bowl melted chocolate, sugar, brown sugar, eggs, margarine and peanut butter until light and fluffy. Add vanilla, baking soda, and baking powder and mix until blended. On slow speed add flour and mix. When flour is incorporated add rolled oats. Stir in white chocolate chips.
Drop dough in rounded teaspoons leaving 2 inches between them Bake at 350 degrees for 10 minutes. For larger cookies increase time. Bake until edges are set and cookie spring back when touched. Cool for 5 minutes on cookie sheet before removing to a rack to cool. Store in an air tight container.