Peanut Butter Oatmeal "Chocolate" Chip Cookies

This soft, chewy, and addictive cookie was the inspiration for this entire book! Maeby and I first baked these on a lazy Sunday, combining one of my favorite recipes with one of her favorite treats, peanut butter! As we enjoyed the cookies together, the photo of us inspired me to think that maybe there are enough dog friendly recipes to create a complete cookbook.

These cookies are an easy go-to treat for everyone, and as long as you have carob chips and all-natural peanut butter, you likely already have all these ingredients in your pantry. (In a pinch, you could easily make the dog cookies without carob chips, and they would be just as happy.) They really are the perfect cookie for a weekend baking whim.

Note: If you plan to make both recipes simultaneously, I recommend beginning with the human cookies.

FOR DOGS

1 cup old fashioned oats
1 cup all natural peanut butter
1⁄2 cup honey
1 egg
1⁄8 teaspoon baking soda
1⁄4 cup carob chips

Directions

  1. Preheat oven to 325°F.

  2. In a medium bowl, combine the oats, peanut butter, honey, egg, and baking soda.

  3. Form teaspoon sized dough balls onto a parchment paper lined baking sheet. Press a few carob chips into the top for decoration.

  4. Bake for 5-8 minutes until edges are firm. Allow to cool on a baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Make sure to use CAROB CHIPS in your pup’s cookies, not chocolate chips!

 

FOR HUMANS

2 1⁄2 cups old fashioned oats
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
1⁄2 cup brown sugar
2 large eggs
1 cup peanut butter
2 teaspoons vanilla
2 cups semi-sweet chocolate chips

Directions

  1. Preheat the oven to 350°F (325°F if preparing both recipes simultaneously).

  2. In a medium bowl, combine the oats, flour, baking powder, baking soda, and salt.

  3. In a large bowl, cream together the butter, white sugar, and brown sugar. Beat in the eggs, peanut butter, and vanilla.

  4. Add the dry ingredients to the large bowl and mix until combined.

  5. Fold in the chocolate chips.

  6. Cover and chill dough for 20 minutes.

  7. (Prepare & bake MAEBY’s recipe here if baking both simultaneously. When completed, preheat oven to 350°F.)

  8. Form 1 1⁄2” sized dough balls on parchment paper lined baking sheets. Bake 12-14 minutes or until edges have lightly browned.
    (Cookies may appear underbaked.)

  9. Allow to cool for 5 minutes on baking sheets, and then transfer to wire rack.

 
Cookies & BrowniesJen AugelloRecipe