Preheat oven to 350°F.
Beat peanut butter, oil, brown sugar and granulated sugar in a large
bowl with an electric mixer on medium speed until the sugars are
blended. Beat in eggs, yogurt and vanilla until combined.
Whisk flour, cocoa, oats, baking soda and salt in a medium bowl.
With the mixer on low speed, gradually add the dry ingredients to
the peanut butter mixture until blended. (It will be sticky.) Stir in
chocolate and peanut butter chips.
Using a small cookie scoop or slightly rounded tablespoons of
dough, place cookies 2 inches apart on ungreased cookie sheets.
Dip the bottom of a glass in water and then in turbinado sugar. Use
the sugared glass to flatten the cookies slightly, leaving a thin layer
of sugar on top, rewetting the glass as needed.
Bake the cookies in batches until they are just set and the tops
appear cracked, 8 to 10 minutes. (Do not overbake or they will be
dry.) Cool on the baking sheet for 2 minutes before transferring to
a wire rack to cool.
Serving
Suggestions
1 cookie= 115 calories
Originally Submitted
1/27/2015
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