Outrageous Chocolate Chip Peanut Butter Cookies is the name of this old recipe for peanut butter cookies with oats, chocolate chips and peanut butter chips. The cookies have crispy edges, chewy centers, and bumpy texture courtesy of oats, peanut chunks (if you add nuts or use extra crunchy peanut butter) and chips.
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Flavor and Texture
These have a modest amount of peanut butter flavor, but a very good texture from the oats and I think the baking soda! There's a lot of it in this recipe and it does seem to make the cookies lighter. The drawback is that if you are sensitive to the flavor of baking soda you'll definitely taste it.
Doubling the Recipe
I found this recipe many years ago on Allrecipes and it's still there today. The reviews are interesting and overall pretty helpful, especially the ones that mention doubling the recipe. Not all recipes double successfully, which is one thing I've learned about baking. Even when the ratios are the same, you don't always get the same results.
Size of Outrageous Peanut Butter Cookies
I've played around with the size of these cookies over the years and have settled on slightly rounded tablespoons or cookies that are a little over an 1 oz each. I always get at least 24 cookies. Using European style butter results in a slightly thicker cookie, and not greasing the pan also inhibits spreading. I use parchment or foil -- never spray or grease.
Recipe
Outrageous Chocolate Chip Peanut Butter Cookies
Ingredients
- ½ cup granulated sugar (100 grams)
- ⅓ cup packed brown sugar (70 grams)
- 4 oz unsalted butter (114 grams)
- ½ cup peanut butter (130 grams)
- ½ teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour (4.5 oz/125 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt or ¼ if using salted butter
- 1 cup semisweet chocolate chips or peanut butter chips
- ½ cup rolled oats
Instructions
- Preheat oven to 350 degrees F.
- Cream both sugars and butter. Beat in peanut butter, vanilla and egg.
- Stir together flour, baking soda and salt. Add to batter and stir until incorporated. Stir in oats and chips.
- Drop by tablespoons on to lightly greased (or parchment lined) cookie sheet. Bake 10 to 12 minutes.
- Let sit on cookie sheet for about 3 minutes, then transfer to a wire rack to finish cooling.
Jeannine says
I made these tonight and I think I've eaten too many. Deee-licious!
Diane says
Anna, I LOVE your snowman/cookie photo!! I am becoming inspired to try my hand at food photography as well. Haven't done much with it up to this point. If you are entering this pic into a contest...I may remove the gold "hanger" thread from the top of his head and re-shoot the picture. (maybe even the black hanger eye hook) It would remove that small distraction. Other than that it is PERFECT, very "uncluttered"...Go for it!! Good-Luck, Diane
Julie O'Hara says
Love your avant garde snowman. Isn't he just the ideal symbol of human isolation in the modern world?:)
Anna says
Janet, thanks so much for asking. He was discharged! He left the hospital and went to the office. Crazy man.
Claire, I'll be looking forward to reading about what you bake.
Steph, I'm off to check your blog and then go watch Friday Night Lights. We really like that show.
Kristen, I am glad you like my minimalist snowman approach.
Kristen says
Your photo makes me want to take a bite 🙂 Looks good!
steph bachman says
Hi Anna -
Those cookies look awesome. I will try them - maybe that is what the garbage guys and postman will get in their tins! Parchment seems to be the secret of oatmeal cookies. I've had several really good batches with the parchment after years of failure. Who knew?
I posted the result of my dessert sagas today on the blog if you want to pop over.
Steph
Claire N says
Thanks for the info! It looks like fun and next week I'm going to be doing LOTS of baking for Christmas goodies! Perfect timing.
Janet says
I am sorry to hear about your Dad. Is everything ok with him now? Still in hospital? The recipes you are making look delicious! Thank you!