I love cookies that have some substance to them, which is why oatmeal cookies are always a favorite with me. This version of chocolate peanut butter oatmeal cookies became almost three cookies in one! There was lots of peanut butter and chocolate for loads of flavor, along with juicy currants and old fashioned oats. To lighten them up a bit I substituted apple sauce for half of the butter.
Oh my goodness, these babies were amazing. The oats and peanut butter made them so substantial and filling. Then there was the melty chocolate mingled with the juicy currants for a perfect bite. After school, after dinner, or a midnight snack…chocolate peanut butter oatmeal cookies will satisfy any time of day. Enjoy, friends!
Chocolate Peanut Butter Oatmeal Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Dessert
Servings: 48 cookies
Ingredients
- 3 cups old fashioned oats
- 1 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups dark brown sugar
- 1 stick butter softened to room temperature
- 1 cup peanut butter
- 1/2 cup apple sauce
- 2 whole eggs
- 1 teaspoon vanilla extract
- 1 cup currants
- 8 ounces bittersweet chocolate chopped
Instructions
- Pre-heat the oven to 350 and line two baking sheets with silicone mats or parchment paper. In a large bowl, whisk the oats, flour, cocoa powder, baking soda, cinnamon, nutmeg and salt together. Get out a stand mixer and combine the brown sugar, butter, peanut butter and apple sauce in its bowl. Beat them together thoroughly with the paddle attachment until the mixture is fluffy and creamy.
- Add in both eggs and let them get stirred in, followed by the vanilla. Turn the speed to low and slowly pour in the dry ingredients until a soft cookie dough forms. Switch to a rubber spatula and fold in the currants and chopped chocolate to finish the cookie dough.
- Use a 1.5 inch cookie scoop to drop uniform mounds of the cookie dough on to the prepared sheets. Be sure to space them out evenly with plenty of room between each one. One dozen should fit perfectly on a sheet. Bake the cookies for 15 minutes, until golden around the edges and cooked through completely.
- Take the sheets out and let the cookies cool for 5 to 10 minutes, then transfer them with a spatula to a rack to finish cooling. When the prepared sheets are cool, scoop out another 2 dozen cookies and bake the next batch. This recipe yields 48 cookies total using the 1.5 inch scoop.
- Serve the cookies immediately when they have cooled. They are fantastic with milk and so hearty from the oats and peanut butter!