Fresh Milled Peanut Butter Oatmeal Chocolate Chip Cookies
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.
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.
- 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!
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.
