Sometimes it takes only small alterations to turn an original into something different and special.
That’s exactly what’s happened here. In go the peanut butter chips, out go the raisins, and you have a soft, gooey cookie that tastes both new and familiar all in the same bite.
Make sure you have plenty of milk on hand. I think you’re going to need it.
- 1 ½ cups all-purpose flour
- 1 tsp. baking soda
- 1 ½ tsp. ground cinnamon
- ½ tsp. kosher salt
- 1 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 tsp. pure vanilla extract
- 2 eggs
- 3 cups quick-cooking oats
- 1 ¼ cups peanut butter chips
- Preheat oven to 350 degrees F.
- Place the flour, baking soda, cinnamon, and salt in a medium bowl. Whisk to combine.
- In the bowl of a stand mixer (or with a hand mixer) on medium speed, beat the butter together with the brown sugar and granulated sugar. Add the vanilla and mix to combine.
- Add the eggs, one at a time, and mix until thoroughly incorporated.
- On low speed, slowly add the flour mixture and beat until just combined. Add the oats and stir until combined.
- Using a spatula, gently fold in the peanut butter chips.
- Using a medium (1 ¾”) cookie scoop, drop the batter onto a cookie sheet covered with parchment paper. Bake for 9-11 minutes until the cookies are just barely set.
- Cool for a couple minutes on the baking sheet and then transfer carefully to a cooling rack to cool completely.
Adapted from Quaker Oats.