Sometimes you just want a good old fashioned cookie. I love traditional oatmeal raisin cookies but my family doesn’t. So, I came up with this recipe to satisfy my oatmeal wants with their chocolate and peanut butter needs.
Oats are a rich source of fiber, thiamine and manganese. Oats have been proven to lower blood cholesterol and they also have cancer fighting phytochemicals.
The base is adapted from Martha Stewart’s recipe for Homemade Oatmeal Cream Pies. I decreased the butter and granulated sugar a bit and added chocolate chips. I also obviously omitted the cream filling.
This is a great cookie that will travel well. Which is especially important because we are going camping again! This will be our fourth camping trip so far this summer. Four days of sleeping under the stars, swimming in the rivers and lakes, hiking in the woods and cooking over an open fire. Roasted marshmellows, here we come!
Homemade Oatmeal Chocolate Chip Cookies
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/3 cup butter or margarine, softened
- 1/2 cup peanut butter
- 1/3 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup oats
- 1 cup chocolate chips!
Preheat oven to 350F. Combine flour, baking soda, salt and baking powder. In another bowl, combine butter and peanut butter. Beat with an electric mixer on medium speed until combined. Beat in granulated and brown sugars until fluffy. Beat in egg and vanilla just until combined. Stir in flour mixture and oats. Fold in chocolate chips.
Drop dough by teaspoon onto baking sheet. Bake 8-10 minutes or until edges are browned. Cool for a minute on baking sheet and then transfer to a wire rack.