These Peanut Butter Oatmeal Chocolate Chip Cookies are the perfect thing to make this weekend. I have recently been learning about mental health in relation to this whole corona virus situation.
Firstly, routine is key. Even though school has switch to home for many families, you still need to have a set structure and routine. This is helpful for mental health.
Secondly, you need to distinguish the week from the weekend. Being held up at home all week has left us feeling like we just have one big long week. We have no weekend to look forward to. Consequently, in order to distinguish our week from our weekend, we need to plan fun things on the weekend to give us things to look forward to.
These plans for the weekend could be to have a movie night, game night, a special treat etc. These cookies enter in as that special treat. Plan it at the beginning of each week. Then you know what is going to happen on the weekend and you have those things to look forward to.
And, you probably have all these ingredients on hand in your pantry. They are all ingredients that most of us probably keep in the pantry. It is pretty much whatever you would us for oatmeal cookies with the addition of peanut butter.
Peanut Butter Oatmeal Chocolate Chip Cookies
Real Mom Kitchen
- 1 cup flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup rolled oats put through a food processor until a powder
- ½ cup butter softened
- ½ cup creamy peanut butter
- ½ cup sugar
- ⅓ cup brown sugar
- 1 tsp vanilla
- 1 large egg
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a bowl, whisk together flour, baking soda, salt and ground oatmeal; set aside.
- In another bowl, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes with a mixer. Add the egg and beat to combine.
- On low speed, gradually add the flour mixture until just combined. Stir in the chocolate chips.
- Use a cookie scoop to drop dough onto the prepared baking sheets about 2 inches apart. Bake for 10 -12 minutes at 350 degrees or until the cookies are lightly golden.
Recipe adapted from Amanda’s Cookin’.