Oatmeal Cookies with Salted Dark Chocolate and Peanut Butter

Oatmeal Cookies

Yep, it’s a mouthful- literally and figuratively!  Chase is a big fan of anything peanut butter, and I am a huge fan of Lindt Salted Dark Chocolates- so we married the two together and made these wonderful creations.  And somehow, adding oatmeal made it feel healthy- but I don’t think that helped much.  Everything in moderation, right?

Now after using Lindt chocolate in cookies, I don’t think I will ever go back to the usual Tollhouse morsels I have always used in the past.  Seriously, quality chocolate makes a huge difference and is so worth it!  You know what I mean, right?!

Anyways, I was really surprised we were able to keep these cookies around for longer than just 24 hours.  We ate a whole plateful while enjoying a relaxing evening watching shows in bed (please don’t judge) and then froze the rest.  And in our defense, it was a small plateful!  They taste so good- they are crispy, peanut buttery, and the salted dark chocolates add the perfect salty-sweet combination.

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Oatmeal Cookies with Salted Dark Chocolate and Peanut Butter
inspired by Half Baked Harvest’s Double Trouble Chocolate Chunk Peanut Butter Honey Cookies

1 1/2 cups all-purpose flour
1 c oatmeal
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) salted butter, softened
1/4 cup granulated sugar
1 cup packed brown sugar
3 teaspoons vanilla extract
2 eggs
3/4 cup creamy peanut butter
2 tablespoons honey
4-6 ounces Lindt Sea Salt Dark Chocolates, chopped into chunks
8 oz Reese’s Pieces

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

Combine the flour, baking soda and salt in a small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy, about 3 to 5 minutes. Add the egg + egg yolk and beat well. Beat in the peanut butter and honey.

Gradually beat in the flour mixture. Stir in the chocolate chunks and Reese’s Pieces.

Scoop dough with a tablespoon and drop two inches apart on the prepared baking sheet.

Bake for 10-12 minutes. Allow to cool three minutes then eat warm or move to a cooling rack to cool completely.


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