I was dreaming of cookies with hearty texture like the oatmeal variety, but wanted more flavor. Oatmeal raisin is cool and all…but there are only so many “twists” on that classic and they just don’t satisfy my need for chocolate. So why not chocolate and oatmeal? If they can put chocolate in muffins and croissants, how about in an oatmeal cookie? I was going for the peanut butter cup effect here. I added Reese’s Peanut Butter Chips, which I think is a hit, but also thought these would be great with semi-sweet chocolate chips instead if peanut butter isn’t your thing.
These cookies have intense chocolate flavor and a hearty, cakey chew. A cold glass of milk (or your preferred non-dairy substitute) is a must.
Digging this whole chocolate and oatmeal concept? Let me show you breakfast!
Dark Chocolate Oatmeal Peanut Butter Cookies
Hearty, chewy texture, rich dark chocolate flavor, and bursts of peanut buttery goodness.
- 1 teaspoon baking soda
- ½ cup unsweetened cocoa powder
- 1 ¼ cups flour
- 3/4 teaspoon salt
- 2 1/2 cups old fashioned rolled oats
- 1 stick unsalted* butter , room temperature
- 1 ¼ cups tightly packed light brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 12 oz bittersweet chocolate chips , melted over a double boiler and cooled
- 10 oz bag peanut butter chips
Heat oven to 325 degrees Fahrenheit.
Combine flour, cocoa powder, baking soda, salt and oats in a bowl. Set aside.
Beat together butter, and brown sugar. Add eggs, one at a time, beating after each addition. Add vanilla and melted, cooled chocolate and beat until just combined.
Mix wet ingredients into bowl of dry ingredients with a spatula.
Gently stir in peanut butter chips.
Scoop 2 tablespoon servings on to a parchment lined baking sheet and bake for 15 minutes.
Cool for 4 minutes before removing to a rack to cool completely.
*If you use a stick of salted butter, just reduced salt to 1/2 teaspoon.