Are you ready to experience a cookie that's not just a treat, but a flavor explosion? These Cocoa Oat Peanut Butter Cookies are about to revolutionize your baking game, combining the rich, deep notes of cocoa with the creamy, irresistible charm of peanut butter. Imagine a cookie that's crispy on the edges, soft in the center, and packed with enough decadent flavor to make your taste buds do a happy dance – that's exactly what you're about to create!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, combine the peanut butter, brown sugar, and granulated sugar. Use an electric mixer or sturdy whisk to cream the ingredients together until smooth and well incorporated, about 2-3 minutes.
- Add the large egg and vanilla extract to the sugar-peanut butter mixture. Mix thoroughly until the egg is completely blended and the mixture becomes slightly lighter in color.
- In a separate medium bowl, whisk together the rolled oats, cocoa powder, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring carefully until a cohesive dough forms. The dough will be slightly crumbly but should hold together when pressed.
- Using a cookie scoop or tablespoon, portion out the dough and roll into 1-inch balls. Place the balls about 2 inches apart on the prepared baking sheets.
- Gently flatten each cookie ball with a fork, creating a crisscross pattern, which helps the cookies spread evenly during baking.
- Bake in the preheated oven for 12-15 minutes. The cookies will appear slightly soft in the center but will firm up as they cool.
- Remove from the oven and let the cookies rest on the baking sheet for 5 minutes to set, then transfer to a wire cooling rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, separate layers with parchment paper.
Tips
- Room Temperature Matters: Ensure your egg and peanut butter are at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep cookies tender.
- Uniform Cookie Size: Use a cookie scoop for consistent cookies that bake evenly.
- Cooling is Crucial: Let cookies rest on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Tip: Use parchment paper between layers to prevent sticking when storing.
- Variation Idea: For extra indulgence, sprinkle sea salt on top before baking or add chocolate chips to the dough.
- Check Doneness: Cookies might seem slightly soft in the center when you remove them from the oven, but they'll firm up while cooling.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 6g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 15mg
