Cookie Butter & Oatmeal Chocolate Chip Cookies

I’ve been working on this cookie butter & oatmeal chocolate chip cookie recipe off and on for about 6 months. Peanut butter cookies and desserts are some of my favorite, but people who can’t have peanuts miss out on so many delicious desserts. When I was making peanut butter cookies one day and noticed the cookie butter in our pantry. I wondered if because it’s a similar consistency as peanut butter if it’d work to just replace it 1:1 ratio. It wasn’t perfect but it was a good starting point, so I’ve been on a mission to make this happen since.

My husband says the raw dough of these cookie butter & oatmeal chocolate chip cookies is his favorite cookie dough in the world. My tried and true chocolate chip cookie recipe took me a long time to perfect and I spent a long time on this one too so I know it’s a great recipe for you. You can see that I have the weight measurements which means it’s even easier for you to nail! Pull out your kitchen scale for less dirty dishes and perfect results.

Cookie Butter & Oatmeal Chocolate Chip Cookies

Print Recipe

Same texture as a peanut butter oatmeal cookie but allergy friendly. The most amazing tasting cookie (and cookie dough too)!

• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 31 minutes
• Yield: about 2.5 dozen cookies 1x

Ingredients

Scale 1x2x3x

1 cup butter (227 g), softened

1 cup cookie butter (250g)

3/4 cup sugar (150 g)

1 1/4 cup light brown sugar, packed (250 g)

3 large eggs, room temp

2 teaspoons vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

2 3/4 cups flour (337 g)

2 cups old fashioned oats (180 g)

2 cups semi-sweet chocolate chips (255 g)

Instructions

Preheat oven to 350 F

In the bowls of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, combine the butter and cookie butter till creamy. Add the white sugar and brown sugar and mix till combined. While the mixer is running add 1 egg at a time, then the vanilla, and mix till just combined, scraping the sides of the bowl as needed.

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

Add the dry ingredients to the wet ingredients and mix till combined then add the chocolate chips and mix till incorporated.

Line 2 baking sheets with parchment paper and drop the cookie dough in about 2-3 tablespoon sized cookie dough balls.

Bake for about 11-12 minutes till cookies are starting to get brown on the outside.

Let cool on baking sheet 5 minutes before removing to cool on a wire cooling rack.

Notes

Use a kitchen scale if you have one.

Keywords: Biscoff, Cookie Butter, allergy friendly, cookies, Cookie Butter & Oatmeal Chocolate Chip Cookies, oatmeal cookie