It’s been really cold here in Southern Ontario, and when it’s really cold I want cookies, but not just any cookie . . . good lumpy bumpy hearty stick-to-your-ribs peanut butter oatmeal cookies that ease the pain of these freezing wintry days! This is my favourite peanut butter oatmeal cookie batter base, this time with coarsely chopped pecans, peanut butter chips and oodles of semi-sweet chocolate chunks!
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup smooth light peanut butter (not natural)
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher (coarse) salt
- 1/4 cup milk (whatever you have on hand)
- 1 1/2 cups old fashioned (large flake) oats
- 1/2 cup of coarsely chopped pecans
- 1/2 cup of peanut butter chips
- 1 cup semi-sweet chocolate chunks
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and peanut butter together until light and creamy. Add the sugars and cream until well combined and light and fluffy.
- Add the egg and vanilla, mix well, then stir in the milk.
- In a separate bowl whisk together the flour, baking powder salt and oats.
- Add the flour and oat mixture to the mixer.
- Stir in the pecans, peanut butter chips and chocolate chunks.
- Using a medium cookie scoop (1 1/2 tbsp size), scoop dough one dozen at a time onto a silpat or parchment paper lined baking sheet. Flatten the tops slightly to form a 2″ round.
- Bake or 12-14 minutes, or until lightly browning on the edges. Let cool for 2 minutes and then transfer to a cooling rack. Enjoy while dunking into a cup of hot chocolate, tea or coffee : )
Recipe makes 36 cookies.