Peanut Butter Chocolate Chip Rolled Oat Cookies

  • Preparation: 20min
  • Cooking Time: 10min
  • Serves: 39 Cookies


Wet Ingredients

– 2 large Eggs
– 250ml Frantoio Extra Virgin Olive Oil
– 180g Peanut Butter (smooth)
– 1 tablespoon Vanilla Extract

Dry Ingredients

– 270g Rolled Oats
– 240g Plain Flour
– 200g Brown Sugar
– 115g Caster Sugar
– 1 teaspoon Bicarbonate of Soda
– 1 teaspoon Sea Salt
– 125g Dark Chocolate Chips


Step 1

Preheat oven to 150°C fan forced. Line 2 cookie sheets with parchment paper.

Step 2

In a food processor, pulse for a few seconds, the plain flour, bicarbonate of soda and sea salt until well aerated.

Step 3

In a stand mixer fitted with paddle attachment, whisk the sugars and eggs until light and fluffy. Add in the peanut butter, followed by EVOO and vanilla extract until well combined.

Step 4

Add in the flour mixture and chocolate chips.

Step 5

Using a spoon, scoop up 35g of dough. Roll it into a ball. Place on prepared cookie sheet 3cm apart. Flatten each ball slightly.

Step 6

Bake for 8-10 minutes until cookies are set and golden brown. Do not overcook if you want a chewy cookie. Cool on the tray for 5 minutes and transfer onto a cooling rack. (Repeat step 5 and 6 for the remaining dough).

Enjoy !