Fresh Milled Peanut Butter Oatmeal Chocolate Chip Cookies

These Fresh Milled Peanut Butter Oatmeal Chocolate Chip Cookies are some of the best cookies I’ve ever eaten, honestly. They’re loaded with natural peanut butter, oats, and chocolate chips, not to mention nutritious fresh milled soft white wheat flour. You’ll find they’re soft, chewy, AND easy, there’s no chilling and no autolyzing needed!

I’m here to show you that fresh milled flour desserts don’t have to be difficult or grainy tasting! These cookies prove that you can still make delicious baked goods with all of the nutrition of whole grain baking for any occasion, whether it’s holiday cookie platters, bake sales, after school treats, or just everyday snacking!

Looking for more fresh milled cookie recipes? Find our Fresh Milled Chocolate Chip Cookies with Sour Cream here and Fresh Milled Chocolate Chip Cookie Bars here! Craving chocolate chips but not cookies? Check out these Fresh Milled Chocolate Chip Muffins here.

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Ingredients/Variations

Soft White Wheat Berries – You’ll want soft white wheat berries because they have lower protein and gluten than hard wheat, making your cookies soft and tender. You should also be able to substitute ancient grains like spelt or kamut but know that I haven’t tried that myself.

Brown Sugar – Gives a richer flavor than regular sugar with a smidge of caramel flavor, also helps keep the cookie soft and chewy.

Cane Sugar – I use raw cane sugar, otherwise you can use regular granulated sugar. This helps to make the cookie spread and crisp around the edges.

Softened Butter – I prefer salted butter but feel free to use unsalted if that’s all you have.

Eggs – Bonus points if you source from local pasture raised chickens, these will be the richest and most nutritious eggs.

Vanilla Extract – Store bought is fine, but homemade is even better!

Peanut Butter – I used natural peanut butter from Costco, otherwise you could use conventional creamy peanut butter. If using natural peanut butter just be sure to give it a really good stir so all of the oil is mixed in and it’s smooth and creamy.

Quick Oats – What helps makes these cookies soft and so thick! Only have old-fashioned oats? Chop them up in a blender and then they’re ready to use.

Baking Powder – Makes the cookies rise and puff up so they’re not flat.

Baking Soda – Makes the cookies spread more and adds to the chewiness.

Salt – Enhances all other flavors, I use Redmond’s Real Salt.

Chocolate Chips – I use semi-sweet. Measure with your heart, has anyone really ever regretted too many chocolate chips??

Tools You’ll Need

• Mixing bowl and handheld mixer or stand mixer (this is the stand mixer I have and I LOVE it)
• Measuring cups and spoons
• Baking Sheets
• Spatula
• Cookie Scoop
• Parchment Paper (unbleached if you can, like this one)
• Grain mill (I have the gold Nutrimill Harvest – shop the link or use code HERITAGEMADEHOME for $20 off eligible products)

Step-by-Step Instructions (with Photos)

Preheat the oven
Preheat the oven to 350°F and prepare baking sheets with parchment paper. Move two evenly spaced racks in the oven, one on the top third of the oven and the other on the bottom third.

Mill the flour
Mill 1 1/4 cup (230g) unground soft white wheat berries into a fine flour and add to a medium bowl.

Add the dry ingredients
Add 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt to the flour. Whisk to combine and set aside.

Cream the butter
Using your stand mixer with a paddle attachment or large bowl with hand mixer, add the 1 cup (2 sticks) softened butter and beat on medium until smooth – about 1 minute.

Add the two sugars
Add the 3/4 cup granulated sugar and 1/4 cup brown sugar and cream together on medium speed until creamy – about 2 minutes.

Add the remaining wet ingredients
Add the 2 eggs, 1 cup creamy peanut butter, and 2 tsp vanilla extract and beat on high until all is combined – about 1 minute.

Finish the dough
Next, add the dry ingredients to the wet ingredients and mix on low until combined. Turn the mixer on low again and add the 1 cup quick oats until mixed in. Then add the 1 1/2 – 2 cups chocolate chips and mix in until combined.

Scoop onto prepared cookie sheet
Scoop balls of dough using a large cookie scoop or about 2 tbsp (about 2 inches per cookie ball) and arrange 3 inches apart, about 6 cookies per baking sheet. Add extra chocolate chips on top if desired.

Bake
Bake for 5-6 min on the bottom rack and then switch to the top rack for another 5-6 min. Cookies should be lightly browned on the sides and soft in the centers.

Remove from the oven
Remove from the oven and let cool on the cookie sheet for 5 minutes before removing to completely cool on a cooling rack or countertop. Once cooled it’s time to enjoy!

Fresh Milled Peanut Butter Oatmeal Chocolate Chip Cookie Recipe

Fresh Milled Peanut Butter Oatmeal Chocolate Chip Cookies

5 from 1 vote

These fresh milled peanut butter oatmeal chocolate chip cookies are soft, chewy, and so thick and satisfying! With nutritious whole grains they're the perfect snack that everyone will love.

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Prep Time:20 minutes mins

Cook Time:30 minutes mins

Total Time:50 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: after school, beginner, chocolate, chocolate chip cookies, easy, fresh milled flour, oatmeal, peanut butter, snacks

Servings: 19 cookies

Calories: 338kcal

Ingredients

• 1 1/4 cup Soft White Wheat Berries Unground 230g
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 cup Softened Butter 2 sticks
• 3/4 cup Sugar can use raw cane sugar or conventional
• 1/4 cup Brown Sugar
• 2 Eggs
• 1 cup Natural Peanut Butter can also use conventional creamy PB
• 2 tsp Vanilla Extract
• 1 cup Quick Oats
• 1 1/2 – 2 cups Chocolate Chips plus extra for topping if desired

Instructions

• Preheat the oven to 350°F and prepare baking sheets with parchment paper. Move two evenly spaced racks in the oven, one on the top third of the oven and the other on the bottom third.
• Mill 1 1/4 cup (230g) unground soft white wheat berries into a fine flour and add to a medium bowl.
• Add 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt to the flour. Whisk to combine and set aside.
• Using your stand mixer with a paddle attachment or large bowl with hand mixer, add the 1 cup (2 sticks) softened butter and beat on medium until smooth – about 1 minute.
• Add the 3/4 cup granulated sugar and 1/4 cup brown sugar and cream together on medium speed until creamy – about 2 minutes.
• Add the 2 eggs, 1 cup creamy peanut butter, and 2 tsp vanilla extract and beat on high until all is combined – about 1 minute.
• Next, add the dry ingredients to the wet ingredients and mix on low until combined. Turn the mixer on low again and add the 1 cup quick oats until mixed in. Then add the 1 1/2 – 2 cups chocolate chips and mix in until combined.
• Scoop balls of dough using a large cookie scoop or about 2 tbsp (about 2 inches per cookie ball) and arrange 3 inches apart, about 6 per baking sheet. Add extra chocolate chips on top if desired.
Instead of doing all 12 at once only do 3 to start and test bake them to see how long your oven needs, ovens may vary. Once you're happy with the baking times then do a full sheet.
• Put the pan in the lower rack and bake for 5-6 min. Then switch to the upper rack for 5-6 min. Do this for all cookie sheets until completed. Cookies should be lightly browned on the sides and soft in the centers.
• Remove from the oven and let cool on the cookie sheet for 5 minutes before removing to completely cool on a cooling rack or countertop. Once cooled it's time to enjoy!

How to Store

• Room temperature: Store baked cookies in an airtight container for 3-4 days
• Freezer: If you don’t feel like baking the dough now, flash freeze the dough balls on a cookie sheet and then put them all in a freezer safe ziploc bag. When you feel like having freshly baked cookies then take out how many you need and bake from frozen. It might need a couple more minutes in the oven when baking this way though so keep an eye on them and do a couple to test first.

These fresh milled peanut butter oatmeal chocolate chip cookies are what dreams are made of. So soft, chewy, and thick – I hope you’ve found a new favorite cookie just like I have!

If you love it please leave a review and let me know in the comments if you’ve tried it with other grains!