i don’t know why i’ve been on such a peanut butter kick lately. but i don’t really care. i’ve said it before and i’ll say it again: peanut butter and chocolate is the perfect combination.
the peanut butter cookie is a very simple thing, and really doesn’t need much embellishment. so these cookies are simple and straightforward, and i’m not gonna ask them to be anything else. they have an amazing texture–crispy on the outside, chewy on the inside–and they’re made extra hearty with whole wheat flour and a bit of oats. and of course, the chocolate chips give them that chocolate peanut butter perfection. they’re simple and delicious. i couldn’t ask for anything more.
crispy on the outside, chewy on the inside, peanut butter chocolate chip cookie perfection.
- 1¼ cups white whole wheat flour
- ¼ cup old-fashioned rolled oats
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup earth balance (or butter), softened
- 1 cup creamy peanut butter
- ¾ cup sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 tablespoon almond milk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- another ¼ cup sugar, for rolling
- preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- in a medium bowl, combine the flour, oats, baking soda, baking powder, and salt.
- in the bowl of a stand mixer fitted with the paddle attachment, beat the earth balance and peanut butter on medium-high speed until they are combined and fluffy. add the sugars and beat to combine. add the egg, almond milk, and vanilla, and continue beating until everything is smooth.
- with the mixer on low speed, gradually add the flour mixture into the wet ingredients and beat until everything is just combined. fold in the chocolate chips.
- with your hands, roll chunks of the dough into balls and one at a time, roll them in the last ¼ cup of sugar until they are coated. place them on the prepared baking sheet. press down lightly on each ball of dough with a fork to create a criss-cross pattern.
- bake the cookies in the oven for about 10 minutes, until they are just barely starting to get golden at the edges. let them cool for a few minutes on the pan before transferring them to a wire rack.