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Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies

Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

¾ fl oz whole wheat pastry flour
¾ cup unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
½ cup packed light or dark brown sugar
2 large eggs, at room temperature
1 cup creamy peanut butter
2 tsp pure vanilla extract
2 cups old fashioned rolled oats
2 cups mixed chocolate, peanut butter & white chocolate chips

Directions

Brown Butter

Bring the butter to a boil in a saucepan over medium high heat. Swirl the pan a few times. The butter will bubble then foam. Once the foam subsides, swirl the pan and you will see brown flecks. The butter will have a nutty, toasty aroma. Remove the pan from the heat and transfer to a heat proof container. Let cool to room temperature.

Make the Cookie Dough

In a large bowl, whisk together both flours, the baking powder, baking soda, salt and cinnamon.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter on medium speed with the granulated and brown sugar until smooth, about 2 minutes. Add the eggs, peanut butter and vanilla. Beat on medium high speed until well combined, about 1 minute. Scrape down the sides of the bowl and the paddle as needed.

Add the flour mixture to mixer bowl, beat on low until combined. Mix in the oats. Mix in the chocolate chip medley.

Transfer the dough to a clean work surface covered in plastic wrap. Divide the dough into two portions and pat them into disks. Wrap each separately in the plastic wrap. Cool the dough in the fridge for at least 30 minutes up to 4 days. This dough will become very firm if chilled over 1 hour. Remove from the fridge 30 minutes before using it.

Preheat the oven to 350˚ Fahrenheit with the racks in the middle. Line two baking sheets with parchment or silicone liners. Place 2 tablespoon portions of dough 3 inches apart on the baking sheets. Bake for 12-14 minutes or until slightly golden brown on top.

Let the cookies cool a few minutes on the baking sheets then transfer to cooling racks.

~ Marla Meridith

Recipe: Vegan Raspberry Steel Cut Oatmeal

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Recipe: Vegan Raspberry Steel Cut Oatmeal

We love this quick, easy and very healthy Vegan Raspberry Steel Cut Oatmeal recipe. Great for those busy weekday mornings and you can make it the night before!

4 servings

–raspberry sauce
1 cup fresh or frozen raspberries
splash of water
1 tbsp pure maple syrup or more to taste
–the oats
1 cup steel cut oats
1 (14 ounce) can unsweetened coconut milk
2 cups water
1/4 tsp salt

Make the raspberry sauce. In a small sauce pan, bring the raspberries, water and maple syrup to a boil, then simmer a few minutes until a sauce starts to form. Mash the berries against the sides of the pan so they release their juices. Simmer a few more minutes then remove the pan from the heat.
Bring the oats to a boil with the coconut milk, water and salt. Reduce heat to low and simmer for 25-30 minutes or until the oats are cooked to your liking. Stir frequently to prevent sticking. Mix in 1/2 of the raspberry mixture.
To serve top the oatmeal with the other half of the raspberry sauce.

~ Marla Meridith

Recipe: Brown Butter Oatmeal Chocolate Chip Cookies

This recipe for Brown Butter Oatmeal Chocolate Chip Cookies will quickly become your favorite. They come together super quickly and will be devoured in minutes!

10 cookies

1 stick (4 ounces) unsalted butter
1 cup old fashioned rolled oats
1 cup unbleached all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp Kosher salt
3/4 cup light brown sugar
1 large egg
1 tsp pure vanilla extract
3/4 cup semi sweet chocolate chips

Preheat the oven to 350˚ F. Prepare a cookie sheet pan with parchment paper or a silicone liner.
Place the butter in a small saucepan and melt over medium heat. Continue to cook, swirling the pan often. The butter will foam and then it will make popping and cracking sounds. Watch carefully, when it is nearly done making sounds it will start to form brown bits. Cook for another minute or so then pour the butter into a heat proof bowl to cool a bit.
In a large bowl, whisk together the oats, flour, cinnamon, baking soda and salt. In another large bowl, with a spatula mix together the brown butter and brown sugar until well combined. Mix in the egg and the vanilla. Mix the dry mixture into the wet in 3 additions until well combined. Transfer to a clean work surface and combine the cookie dough with lightly floured hands. Fold in the chocolate chips.
Place large scoops (3 tablespoons) of dough onto the cookie sheet about 2 inches apart. Bake for 17-19 minutes until the cookies are slightly golden brown. Transfer to racks to cool.

~ Marla Meridith