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Spicy Peanut Chocolate Chip Oatmeal Cookie

Clinton Kelly
Servings: 12
30 to 45 min

A spicy twist on your classic chocolate chip cookie.

  • Ingredients
  • step-by-step directions
Spicy Peanuts
  • 2 cups unsalted peanuts
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ancho chili powder
  • 2 teaspoons kosher salt
Spicy Peanut Chocolate Chip Oatmeal Cookies
  • 2 sticks unsalted butter (room temperature)
  • 1 cup light brown sugar
  • 2 large eggs (room temperature)
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 2 cups old fashioned rolled oats
  • 1 cup semisweet chocolate chips
  • 1 cup bittersweet chocolate chips
  • 1 cup homemade spicy peanuts
  • Preheat oven to 400ºF. Line a baking sheet with parchment paper.
  • For the Spicy Peanuts: In a medium bowl, add peanuts, vegetable oil, cayenne pepper, ancho chile powder, and salt. Using a large spoon, mix to combine.
  • Spread the mixed nuts onto parchment lined baking sheet. Bake in oven for 10 minutes. Remove from the oven and allow to cool completely.
  • For the Chocolate Chip Oatmeal Cookies: In the bowl of a stand mixer, fitted with a paddle attachment, add the butter and sugar. On medium speed, mix until light and fluffy, about 2-3 minutes, add the eggs and vanilla. Lower the speed of the mixer, add the flour, baking soda, and salt.
  • Stir in the oats, chocolate chips, and spicy peanuts.
  • Using a small ice cream scoop, scoop the cookie dough onto a parchment-lined baking sheet, place the dough about 1 1/2-inches apart. Bake for 10-12 minutes, or until the cookies are golden and crispy on the outside, but still soft in the middle.
  • Cool on baking sheets for 2 minutes prior to cooling on baking racks.
  • Tip: Make the peanuts and use as an ice cream topping or as a topping for salads! Store in an airtight container for up to 1 month.
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