Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Double-Sided Cookies

Ever have trouble deciding what your favorite cookie is? With these, you don’t have to choose! One part oatmeal chocolate chip, one part chocolate peanut butter, all delicious! This batch makes about 40 cookies — if you don’t want to make them all at once, freeze the cookie dough balls for ready-to-bake cookies whenever you need a sweet pick-me-up!

by Tresha Lindo and Chris Salicrup

Total Time

52 minutes

52 min

Prep Time

30 minutes

30 min

Cook Time

12 minutes

12 min

Total Time

52 minutes

52 min

Prep Time

30 minutes

30 min

Cook Time

12 minutes

12 min

Ingredients

for 40 cookies

Oatmeal Chocolate Chip Cookies

  • 1 ½ cups
    all purpose flour (185 g)
  • 1 ½ teaspoons
    baking soda
  • 1 teaspoon
    kosher salt
  • 1 cup
    old fashion oat (100 g)
  • 1 ½ sticks unsalted butter, softened
  • 1 cup
    light brown sugar (220 g)
  • 1 teaspoon
    vanilla extract
  • 1 large egg
  • 1 cup
    chocolate chips (175 g)

Chocolate Peanut Butter Cookies

  • 1 ½ cups
    all purpose flour (185 g)
  • ¼ cup
    cocoa powder (30 g)
  • 1 ½ teaspoons
    baking soda
  • 1 teaspoon
    kosher salt
  • 1 stick unsalted butter
  • 1 cup
    creamy peanut butter (240 g)
  • 1 cup
    light brown sugar (220 g)
  • 1 teaspoon
    vanilla extract
  • 1 large egg
    Calories 134
    Fat 5g
    Carbs 18g
    Fiber 1g
    Sugar 9g
    Protein 3g

Estimated values based on one serving size.

Advertisement

Preparation

  1. Preheat the oven to 350°F (180°C). Line 2 baking sheets, or as many as you have, with parchment paper.
  2. Make the oatmeal chocolate chip cookie dough: In a medium bowl, sift together the flour, baking soda, and salt. Add the oats and stir to incorporate, then set aside.
  3. In a large bowl, cream together the butter, brown sugar, and vanilla with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the egg and beat to incorporate.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Add the chocolate chips and fold to incorporate with a rubber spatula. Set the dough aside.
  5. Make the chocolate peanut butter cookie dough: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  6. In a large bowl, cream together the butter, peanut butter, brown sugar, and vanilla with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the egg and beat to incorporate.
  7. Add the dry ingredients to the wet ingredients and mix until just combined.
  8. Scoop 1 tablespoon of oatmeal cookie dough and 1 tablespoon of peanut butter cookie dough and roll together in a ball. Repeat with the remaining dough.
  9. Place the cookies at least 2 inches (5 cm) apart on a baking sheet, press down lightly to flatten, and bake for 12 minutes, or until golden brown. Let cool for 10 minutes.
  10. Enjoy!
 

Advertisement

Advertisement

Advertisement