Settling on the perfect chocolate chip cookie is an impossible task! Miro Uskokovic's Triple Chocolate Chunk Cookies (dressed with Amagansett Sea Salt) at Untitled and Gramercy Tavern in NYC are perfect. Then Nia got all scientific and perfected her Butter & Crumb Espresso Chocolate Chunk Cookies recipe using dark and milk chocolate chunks, espresso to amp up the chocolaty flavor, and our salt to boost all of the flavors. Now here comes these Chocolate Peanut Butter Oat Cookies by Lisa (Scatuccio) Thompson, food editor at The Feedfeed, and we are even more confused. Perhaps perfection is not a singular concept.

These cookies are soft, chewy, sweet, salty, and (almost) endlessly customizable. The cookie gets chewiness from oats and a salty kick from creamy peanut butter and a finishing touch of our flakey sea salt. Lisa's flexible recipe allows you to swap ingredients to fit your needs, cravings, and pantry. Swap an equal amount of any nut butter or tahini for the butter. Try whatever chocolate (or chocolates) you prefer. Use light brown sugar instead of dark. Add chopped dates and a pinch of cardamom. Fold mini marshmallows into the dough. Do whatever you want to make this cookie your own, but please make this cookie!

Thanks to Lisa and The Feedfeed for this recipe and photos!

Chocolate Peanut Butter Oat Cookies with Amagansett Sea Salt

Chocolate Peanut Butter  Oat CookiesIngredients:
  • 1 stick unsalted butter, room temperature
  • 1/3 cup peanut butter, creamy or chunky
  • 2/3 cup dark brown sugar
  • 1/2 cup turbinado sugar or cane sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 8 ounces dark chocolate, coarsely chopped (or large chocolate chips)
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • Amagansett Sea Salt, for sprinkling

Prep time: 10 minutes
Cook time: 16 minutes

Preheat oven to 350F degrees. Line two baking sheets with parchment paper.

Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes.

Add egg and vanilla and stir on low speed until just combined.

Add flour, oats, baking soda, baking powder, and salt and stir on low speed until no dry patches remain. Stir in chopped chocolate until just combined.

Use a 3-tablespoon size cookie scoop to portion dough and arrange 8 portions 2 inches apart onto the prepared baking sheets. Sprinkle with Amagansett Sea Salt and bake for about 16 minutes, until golden brown around the edges. Carefully transfer cookies to a cooling rack until set, about 8 minutes.

Makes 16-18 cookies