I’m really not sure how many times I’ve made these cookies in the past 6 months for Berney. A LOT. Fire academy, EMT shifts, firefighter shifts…they all seemed like excellent excuses to bake (not that I need an excuse…usually it’s more like, hey, it’s Tuesday, that means I should bake something). Thanks to these cookies, I’ve temporarily lost many large Tupperware containers. But they always find their way back to me eventually. No Tupperware containers means no way to ship cookies to firefighters, and they’re not okay with that.
I do my best to modify recipes and give them some kind of healthy spin, and that’s what I’ve done with these! They have the same healthy-fied characteristic as my Whole Grain Chocolate Chip Cookies – white whole wheat flour. The rolled oats are already a whole grain, so no need to modify that! So by exchanging the all-purpose flour for the white whole wheat flour, you get 100% whole grain cookies. And you can’t even tell a difference with texture or taste! Brilliant.
Firefighters would not appreciate me giving them gross, cardboard-esque cookies, so you can trust me when I say these things are pretty rad.
There are tons of add-in options for oatmeal cookies, but my cookie eaters always seem to love the peanut butter chips + chocolate chips combo. Those flavors just belong together, you know? I like using mini chocolate chips and regular-sized peanut butter chips for this recipe – that really lets the PB flavor be the star. But you gotta have a little of that chocolate in there too. Obviously.
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 Tablespoon molasses
- 1 2/3 cups old-fashioned rolled oats
- 1 cup white whole wheat flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup peanut butter chips
- 1/4 cup mini chocolate chips
- Using a mixer fitted with the paddle attachment, cream together the butter and both sugars on medium speed until smooth.
- Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, stir together the oats, flour, cinnamon, baking soda and salt. Add to the wet ingredients and mix on low speed until combined; the dough will be thick. Fold in the peanut butter and chocolate chips.
- Cover and chill the dough in the refrigerator for at least 30 minutes.
- Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheet.
- Bake for 10-13 minutes (mine took about 12 minutes) until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cover cookies and store at room temperature for up to 1 week; best within the first 3-4 days.