I saw some amazing cookies come across my instagram feed the other day from this fabulous blogger.  {I’m always encouraged when I read her blog so if you get the chance check it out!} Anyways… back to the cookies. I could not resist making them. So thick chewy looking just waiting for me to dive in and try them out! I’ve already made three batches just since last week. Bad, I know but we’ve had company and that was my excuse. Plus it kept us from eating them all ourselves! I would never have thought to try this combination by myself and was delightfully surprised by the results.

This recipe is from the Brown Eyed Baker. I found her blog because of this recipe and there are SO many other recipes I want to try out! So check it out…or don’t if you’re on a diet…or maybe you could just work in an extra day at the gym. Speaking of I should go after 3 batches of those cookies.

yield: Makes about 16 cookies

prep time: 15 minutes

cook time: 10 minutes

total time: 25 minutes


1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips


1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.