Prepare to embark on a mouthwatering journey that will revolutionize your cookie game forever! These aren't just ordinary cookies - they're a decadent symphony of rich dark chocolate, creamy peanut butter, hearty oats, and a tantalizing sea salt finish that will make your taste buds dance with joy. Whether you're a serious baker or a casual cookie lover, this recipe promises to deliver the perfect balance of sweet, salty, and absolutely irresistible flavors that will have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add creamy peanut butter to the butter-sugar mixture and mix until fully incorporated.
- Beat in eggs one at a time, ensuring each is fully mixed before adding the next. Stir in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, rolled oats, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in dark chocolate chunks using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Sprinkle each cookie with a small pinch of sea salt before baking.
- Bake in the preheated oven for 11-13 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure all ingredients are at room temperature before starting to guarantee smooth mixing and optimal texture.
- Don't overmix the dough - mix just until ingredients are combined to keep cookies tender.
- Use a cookie scoop for uniform cookie sizes and even baking.
- For extra indulgence, use high-quality dark chocolate chunks and a flaky sea salt like Maldon.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For a softer cookie, slightly underbake and let them set on the hot baking sheet.
- Store in an airtight container with a slice of bread to maintain moisture and freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 28g
Protein: 6g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
