Originating in Scotland during the Middle Ages, oatmeal cookies were initially crafted as a humble biscuit, for their hearty nourishment and simple ingredients. Over time, as oats gained popularity and spread across Europe and beyond, the humble oatmeal cookie evolved. With each region adding its own unique twist, variations emerged, incorporating ingredients like raisins, nuts, and spices to enhance the flavor profile. Today, oatmeal cookies continue to captivate taste buds around the world, offering a perfect balance of nostalgia and innovation.
We grew up loving oatmeals cookies because they were deemed a “healthier” alternative to other cookies. For this recipe, we decided to create our own version of the beloved oatmeal cookie, featuring peanut butter and dark chocolate chips.
INGREDIENTS (~20 cookies):1
1 and 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter (softened to room temp)
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 Tablespoon maple syrup
2 teaspoons vanilla extract
3 cups old-fashioned whole rolled oats
optional: any mix-ins (raisins, cranberries, nuts, chocolate chips, etc.)
STEPS:
First, combine the dry ingredients (flour, cinnamon, baking soda, and salt) in a bowl and set aside.
In a separate bowl, beat the softened butter with a mixer until smooth, and then add the brown and white sugar. Once fully combined, add in the eggs, maple syrup, and vanilla.


Slowly incorporate the dry ingredients. Then, add in the oats and any other mix-ins (we used peanut butter chips and dark chocolate chips).



Chill the dough in the refrigerator for at least 45 min. Meanwhile, preheat the oven to 350°F and line a baking sheet.
Roll the dough into balls and make for ~15 min (make sure to leave enough room between the balls because the dough spreads in the oven!! … we did not 😬)


Let the cookies cool, and enjoy!


https://sallysbakingaddiction.com/oatmeal-chocolate-chip-cookies/#tasty-recipes-67799
DELICIOUS! And thanks for the recipe - now I can make them too!