I can’t say I am a big fan of cold or snowy weather, but baking these oatmeal peanut butter chocolate chip cookies yesterday actually made for an enjoyable and cozy winter day in! This is my go to cookie recipe — I tweaked it over and over until I got it right, and now have been making it for 3-4 years! It’s much healthier than the traditional chocolate chip cookie — with the addition of oats and peanut butter, and with substitutions like coconut oil rather than butter, whole wheat flour instead of all purpose, dark chocolate chips instead of semi sweet and subbing some of the sugar for coconut sugar — but despite it’s healthier ingredients, this recipe is a crowd pleaser! I have had many people tell me it’s their all time favorite! I hope you love it as much as I do!

Pro Tip: I normally freeze the majority of the dough so that at the drop of a hat, I can have freshly baked cookies ready in just a few minutes! This helps me to not over eat by having a few dozen cookies sitting around the house, plus it is way more enjoyable to have a freshly baked cookie or two rather that some that have been sitting around for a few days! You can honestly probably do this with just about any cookie recipe. I use a cooke scoop to scoop the dough into individual cookie dollops onto a parchment paper lined cookie sheet. Then I freeze the tray of cookie dough balls for a few hours. After they have become solid, I dump all the cookie dough balls into a ziplock bag, and write the temp and time to bake on the bag. I add a few minutes to the cook time for frozen [it takes about 12-13 minutes to bake these straight out of the freezer]. Then, I can pull out a few at a time, pop them on a cookie sheet and bake them any time I like!