Ingredients
40 servings
- •1 ½ cups all purpose flour
- •1 ½ teaspoons baking soda
- •1 teaspoon kosher salt
- •1 cup old fashion oat
- •1 ½ sticks unsalted butter, softened
- •1 cup light brown sugar
- •1 teaspoon vanilla extract
- •1 large egg
- •1 cup chocolate chips
- •1 ½ cups all purpose flour
- •¼ cup cocoa powder
- •1 ½ teaspoons baking soda
- •1 teaspoon kosher salt
- •1 stick unsalted butter
- •1 cup creamy peanut butter
- •1 cup light brown sugar
- •1 teaspoon vanilla extract
- •1 large egg
Instructions
- Preheat the oven to 350°F (180°C). Line 2 baking sheets, or as many as you have, with parchment paper.
- Make the oatmeal chocolate chip cookie dough: In a medium bowl, sift together the flour, baking soda, and salt. Add the oats and stir to incorporate, then set aside.
- In a large bowl, cream together the butter, brown sugar, and vanilla with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the egg and beat to incorporate.
- Add the dry ingredients to the wet ingredients and mix until just combined. Add the chocolate chips and fold to incorporate with a rubber spatula. Set the dough aside.
- Make the chocolate peanut butter cookie dough: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, peanut butter, brown sugar, and vanilla with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the egg and beat to incorporate.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop 1 tablespoon of oatmeal cookie dough and 1 tablespoon of peanut butter cookie dough and roll together in a ball. Repeat with the remaining dough.
- Place the cookies at least 2 inches (5 cm) apart on a baking sheet, press down lightly to flatten, and bake for 12 minutes, or until golden brown. Let cool for 10 minutes.
- Enjoy!
Nutritional Facts
Per 40 servings
- Calories: 137
- Carbohydrate: 19g
- Fat: 5g
- Fiber: 1g
- Protein: 3g
- Sugar: 9g