double chocolate peanut butter cookies

I am switching a few things up on Urban.Apron!   

After I hit the five year mark with my blog, I realized it was time to improve some things.  I hope this website is a bit easier to navigate to make sure you reach all my recipes! (and you will find all my past recipes I posted at right here on this website.)

For me, it's a step further to where I want to be in the world of baking.  From high school to college to law school to living in St. Louis, my baking life is a big part of me.  

It's a part that seems to shine through when my 3-year-old niece needs a giant homemade cake for her birthday party; or my sister needs cookies for her wedding.  It's the moment when my mom and I spend an afternoon canning jams; or when my friend and I discuss the best summer desserts to serve at her upcoming party.  These are actually the points in my life that I remember most.  They make me tick.

As a twenty-seven year old attorney who is constantly trying to "figure out life," at least this part of me will keep improving each year.  Because I've never quit baking.

If you are new to this blog, welcome! If you're an old friend to it, you rock.  

Today, I'm sharing a favorite chocolate peanut butter oatmeal cookie to keep in your recipe stash.  I recently handed some off to my cookie-loving brother-in-law.  

Like most cookies, these are best shared with others. Plus, they are great for a crowd! 

I use good-quality milk chocolate and bittersweet chocolate in these.  But feel free to mix any blend of chocolate you'd like! 

Double Chocolate Peanut Butter Cookies 

  • 1 cup white sugar 
  • 1 1/4 cup dark brown sugar
  • 1/2 cup unsalted butter (1 stick), softened
  • 1 cup JIF Natural Peanut butter 
  • 1/2 tablespoon pure vanilla extract
  • 3 eggs
  • 4 cups oats (the "quick-cooking" kind work best)
  • 1/2 cup whole wheat pastry flour 
  • 2 teaspoon baking soda
  • large pinch of salt 
  • 1 heaping cup chopped good-quality milk chocolate (preferably Bissingers or Ghirardelli)
  • 1 heaping cup chopped bittersweet chocolate (60% cacao or above)


-  Preheat over to 350 degrees and line two baking sheets with parchment paper.  In a mixer, cream the butter with the sugars until creamy.  Add in the peanut butter and vanilla. Mix.  Then add in the eggs and beat until combined.  

- In a small bowl, whisk together the flour with the baking soda and salt.  Then add in the oats.  Slowly pour the oat mixture into the butter and sugar mixture, mixing until it is just combined.  Stir in the chopped chocolate. 

- Using a tablespoon cookie scoop, scoop balls of dough and arrange on the cookie sheet. Bake for about 10-12 minutes, rotating sheets halfway through baking.  Let cool a few minutes on the pan and then transfer to wire racks to cool completely. 

- Makes about 50 cookies.  


So today - let's all cheers to always improving.  And cheers to no matter what your hobby is, to embrace it.  Because it's the true "you."