Peanut Butter Chocolate Oatmeal Cookies

What a mouthful in the name! These are busy cookies; chockful of varied ingredients, it's melt-in-your-mouth goodness. I'm not much of a cookie fiend and my to-go recipe for cookie has always been a soft cookie with touches of cornstarch to create the softness. But these cookies by BrownEyed Baker has just elevated my respect (& gluttony) for soft cookies! No more subway cookies!

Each cookie is filled with rolled oats, dark chocolate chunks, chunky peanut butter and topped with just a teeny weeny bit of seasalt. The top is crispy and the interior texture almost resembles that of a scone, its soft and tender, crumbles easily when bitten and just melts in your mouth (Did I say that twice already??) I went "OMG" when it came fresh out of the oven and I could not wait out the cooling process. Even the husband, who's not a fan of sweets... loved it. We had to stop ourselves before we finish them all. Please please please bake it and spread the word. Goodness (& fats) are meant to be shared. =)

Recipe Source :

Makes around 35 – 38 cookies approx  5-cm in diameter

2 cups plain flour
2 teaspoon baking soda
2/3 teaspoon sea salt
227g unsalted butter, softened

1 cup crunchy peanut butter

1/2 cup white fine sugar

3/4 cup light brown sugar
2 teaspoon vanilla extract
2 eggs
1 cup rolled oats
250g chopped dark chocolate chunks

Fleur-de-sel for sprinkling

Instructions:
1. Preheat oven to 180C. Line baking trays with parchment paper, I used the typical oven tray 4 times in total.
2. Whisk flour, baking soda and salt in a bowl and set aside.
3. Using the paddle attachment, cream butter, peanut butter, both sugars and vanilla extract for around 3 minutes on medium speed.
4. Add slightly-beaten eggs and combine using mixer. On low speed, gradually add flour until just combined. Stir in the oats, then the chocolate chunks. Do not over mix.

5. Scoop 1 tablespoon full of cookie dough, round into a ball and place apart on the oven tray. These create puffy fat round cookies rather than flat round ones. Flatten the dough if flat cookies are preferred.

6. Sprinkle some fleur-de-sel on each cookie top.

7. Bake for around 10-11 minutes until cookies are slightly crispy around the edges and the center still soft to the touch. Leave cookies on the oven tray for it to continue firming up slightly, around 5minutes (I used another tray for the next batch of cookies.) Cool completely before storing. Store up to 1 week in a air-tight jar.

Remember to grab some straight from the oven tray… it melts in ur mouth when warm. I also like to warm the cookies in the microwave for around 20 sec before enjoying it. Delish!