On Sundays, I like to bake something sweet to tuck into lunches during the week. It's my way of sending a little "Hey, I love you!" note with my family for them to discover during the day.
Cookies or muffins are my usual go-to, with favorites including mantecadas, blue monster cookies, and no-bake chocolate oatmeal cookies. But this year, there's a new player in town: peanut butter oatmeal chocolate chip cookies. Or, as I like to call them, “Can't Make Up My Mind Cookies.”
This mash-up cookie recipe came about when I was getting ready to do my Sunday baking and asked what everyone wanted. Of course, each person had a different request: I felt like making oatmeal cookies, my husband wanted chocolate chip cookies, and my son was craving peanut butter cookies.
Rather than bake three different kinds of cookies, I decided to combine all my best recipes into one master cookie to rule them all.
Is it weird that I felt like doing a mad scientist laugh when the cookies came out so wonderfully?
What does this mash-up cookie recipe taste like? "Can’t Make Up My Mind” cookies are soft and chewy in the center, with crisp, golden edges. When you bite into one, it's full of peanut butter flavor and studded with chocolate chips. In short, if you’re a fan of oatmeal, chocolate chip, and peanut butter cookies, these are pretty much everything you could want in one cookie.
This weekend I did a final test of this recipe while one of my son’s friends was visiting. Not only did the two of them devour a fair amount of cookies, but his friend even asked if he could take a few home.
“Do you think this recipe is good enough to share?” I asked as he was leaving.
“Oh yes,” he replied, munching on a cookie as he headed to the door, bag of cookies in hand.
So there you have it, folks - this mash-up cookie recipe has the official stamp of teen approval. I hope you enjoy it as much as we do!
Perfect For Spur-of-the-Moment Baking
This recipe makes 24-25 cookies, which if you have a small family like mine may be a bit too much to bake at once. Luckily, the unbaked cookie dough can be frozen.
Once you have rolled the dough into balls, place them on a lined baking sheet and freeze them for about 2-3 hours. When they have hardened, you can transfer the frozen cookie dough balls to an airtight, freezer-safe container and freeze them for up to 3 months. (Pre-freezing is important to prevent the cookie dough balls from sticking together.)
When you’re ready to make some cookies, simply preheat your oven and bake the frozen cookie dough balls as usual, adding a couple of minutes to the baking time to account for them being frozen.
This method makes it easy to indulge in spur-of-the-moment baking anytime you like. My son loves grabbing a frozen ball of cookie dough after school to make a single-serving cookie whenever he feels like it.
Key Ingredients
You can find the full list of ingredients in the printable recipe below, but I did want to share a few notes:
Oatmeal – Make sure you use old-fashioned oats for this recipe. Quick-cooking oats and steel-cut oats will not work.
Brown Sugar – I used light brown sugar, but you could also use dark brown sugar. Don’t replace the brown sugar with regular sugar though. It adds a lovely caramel note and also helps make these cookies chewy.