Peanut Butter, Oatmeal & Chocolate Chip Cookies
Prep time
Cook time
Total time
Inactive time: 1 hour 15 mins
(15 mins to cool the mixture, 1 hour to chill the cookie dough)
Yield: About 2 dozen cookies
  • 115 grams unsalted butter, at room temperature (1/2 cup)
  • 75 grams creamy peanut butter (1/3 cup)
  • 1 large egg, at room temperature
  • 135 grams brown sugar (2/3 cup, packed)
  • 55 grams caster sugar (1/4 cup)
  • 1 teaspoon vanilla
  • 90 grams rolled oats (1 cup)
  • 140 grams all-purpose flour (1⅛ cups)
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup chocolate chips
  • 100 grams whole almond (or peanuts), toasted and chopped (1 cup)
  1. Place butter and peanut butter in a heatproof bowl. Place the bowl over a pot of simmering water and heat until the butter and peanut butter has melted and the mixture is smooth. Alternatively, you can use the microwave to melt the mixture. Remove from heat and let cool for 15 minutes, stirring occasionally.
  2. Stir in the brown sugar into the mixture, followed by egg and vanilla. Stir in oats, flour, cornstarch, baking soda and salt until everything is just combined. Stir in the chocolate chips and almond. Chill the cookies in the refrigerator for at least 1 hour.
  3. Line a baking sheet with baking parchment. Scoop tablespoonfuls of dough onto the baking sheet, spacing them 1.5-inches apart.At this point , you can also freeze the cookies for another day - freeze for at least 4 hours or until solid, transfer the cookies into a ziploc bag and keep frozen until needed.
  4. Preheat oven to 175C / 350F.
  5. Bake the cookies for 11 to 13 minutes. Place the baking sheet on a wire rack and let the cookies cool completely on the baking sheet before storing them in an airtight container (or in your mouth!)
Naggy Notes
- To toast the almond: Toast the almond in 175C / 350F oven for 15 minutes.
- Recipe adapted from Averie Cooks
Recipe by Foodie Baker at