Chocolate Chip Peanut Butter Oatmeal Bites ~ once you start popping these little bite sized cookies it’s practically impossible to stop!
It was tough to decide which deserved top billing with these cookies. The chocolate, the peanut butter, or the oatmeal? The chocolate won out, but only by a nose. They’re all equally responsible for the yumminess here. I had the same problem when it came to categorizing them…are they cookies? muffins? cups? I went with the noncommittal bites. They’re just a fun way to mix up the whole same old same old. They’re sturdy little things, so they make great lunchbox treats, on the go snacks, or shippable care package stuffers.
These bites are baked in mini muffin pans. I used my 1 1/2 inch scoop to portion out the dough. The result is a cookie that looks like a tiny muffin. Be sure to grease the pan well so you can remove them easily, and it helps to let them cool a good while in the pan before you attempt removal. You could also bake them in mini muffin paper liners to sidestep the whole issue.
The peanut butter and the oatmeal make them extra moist and chewy. My first batch was very moist so I added a bit more flour to the batter for the second batch. The second batch looked more like a muffin with a rounded top. It’s a matter of personal preference, and the recipe below represents a compromise. You could experiment with all kinds of cookie dough, the benefit being that you’ll get a moister, chewier cookie because it’s not spreading out in the oven.
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup brown sugar, packed
- 1/2 cup peanut butter
- 1 Tbsp vanilla bean paste (or vanilla extract)
- 1 large egg
- 1 1/3 cup flour
- 1/2 cup old fashioned oats
- 1 tsp baking soda
- 1 cup chocolate chips
- Set oven to 375F
- Grease and flour 2 mini muffin pans (or use paper liners)
- Cream the butter, sugar, and peanut butter together until smooth. Beat in the egg and vanilla.
- Mix in the flour, baking soda and oats.
- Fold in the chocolate chips.
- Fill the muffin cups almost full with a scoop of dough. I use my 1 1/2 inch scoop to make it easy.
- Bake for about 12-15 minutes until risen and lightly browned.
- Cool completely in the pan, on a rack before attempting to remove the cookies from the pan. Run a small blunt knife around the edge of the cookies to loosen them if necessary.
You can use chunky peanut butter, or almond butter if you like.