Slice-n-Bake Chocolate Peanut Butter Chip Oatmeal Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 48 cookies
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 1½ tablespoons milk *see note*
  • ¼ cup dark or semi-sweet chocolate chips *see note*
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ¼ cup unsweetened dark cocoa powder *see note*
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups old fashioned oats
  • 2 cups peanut butter chips
  1. Beat together the butter and sugars until smooth.
  2. Add the eggs and beat until just combined. Then add the vanilla.
  3. Heat the milk in a small saucepan over medium high heat until it just starts to simmer. Remove it from the heat immediately and then stir in the chocolate chips. Keep stirring until smooth. Scrape the melted chocolate into the batter and beat for about 30 seconds.
  4. Sift in the flours, cocoa powder, baking soda, and salt (OR whisk the dry ingredients together in a separate bowl and then add them all at once).
  5. Beat until combined.
  6. Add the oats and peanut butter chips and beat until they are evenly incorporated.
  7. Tear off a sheet of parchment paper, wax paper, or plastic wrap (parchment paper is the easiest to work with but I've tried the others-- they will do just fine. Aluminum foil is a No No!). An 18-24 inch sheet will do. Divide the cookie dough in half and portion one half out onto the waiting parchment. Fold one side of the paper over the dough and sort of roll and squeeze until you have a log shape. Use your hands to flatten the ends before you twist the paper around to seal them off. You're aiming for your dough log to be about 1½-2 inches in diameter. Also-- when you fold the paper over and roll the dough be careful that the paper doesn't get rolled INTO the dough (please learn from my mistakes and know that it is super annoying to get the paper out of the frozen cookie dough).
  8. Repeat this process with the second half of the dough and place both logs in the freezer.
  9. Freeze for at least 2 hours.
  10. When you're ready to bake your cookies, pre-heat the oven to 350. Untwist one side of one log of the dough and , using a sharp knife, cut ½ inch slices off and place them 1½-2 inches apart on an ungreased cookie sheet.
  11. Bake for 9 minutes. The centers will still look soft but should not look liquid (like cake batter).
  12. Let them cool for several minutes before removing to a wire rack to cool completely.
You can use ½ cup unsweetened dark cocoa powder in place of the ¼ cup unsweetened dark cocoa powder + 1½ tablespoons milk + ¼ cup chocolate chips. Just add all of the cocoa powder with the dry ingredients and skip over step #4.
Recipe by Sugar Dish Me at