Have you you ever craved a cookie, eaten one that looks like it’ll hit the spot, but then, because it’s not filling enough you end up eating four, five, or six in a sitting? These cookies are the solution to that problem. At least for me! Quarter cookies have a little bit of everything and are customizable to what your family likes or what you have in the kitchen.
These cookies are the best not-too-sweet, chewy, chunky, peanut butter, chocolate, oatmeal cookies we’ve ever had. Portioned out in quarter-cup measurements, these cookies are a crowd-pleaser. The first time I made these, we brought them to Bennett’s work and the response was so positive I made them again just a few days later.
I’m calling these cookies quarter cookies or quarter cup cookies because that’s the size scoop that I used to measure them out. If you have a better name for them please leave a comment down below. I don’t know how to encompass all of the ingredients in a short name.
How long do these cookies take to make?
These cookies are a little more time-consuming to make, but you can make the dough up to a day ahead of time. They bake in 11-13 minutes but you need them to sit in the fridge for at least an hour prior to baking.
What kind of chocolate chips should I use in these cookies?
This recipe calls for a total of 3 cups of chips. The best part about these cookies is that you can use whatever type of chocolate chips you have on hand. The discount store we frequent had peanut butter chips recently and they are phenomenal in this, I used about a cup and a half just of those. I also didn’t have dark chocolate chips, which I love but I did have dark chocolate wafers so I just chopped up those and added them to the measuring cup. I topped it with probably the equivalent of a third of a cup of white chocolate chips but you can get whatever kinds. Some options include butterscotch chips, caramel chocolate chips, or mini chocolate chips.
What kind of nuts should I use in quarter cookies?
Again, with the customizability of these cookies, you can use what you have on hand. The first time I made these cookies I used chopped walnuts and almonds and the second time I made them I used chopped walnuts and macadamia nuts.
How to make Quarter Cookies:
Pre-measure the mix-ins for these cookies, it will make it a lot easier when the time comes to mix it. This recipe calls for three cups total of chips. I used a mixture of peanut butter chips, dark chocolate wafers (chopped), white chocolate chips, and semi-sweet chocolate chips. I did a mixture of walnuts and macadamia nuts, but you can use all of one kind or more options.
Family Forging Tip: If you pre-measure the ingredients, it’s a lot easier to allow little ones to help. They can pour bowls into the mixer without you worrying that you’re going to lose track of what’s gone in or not. Ellanor loves to make cookies now.
Cream 1 1/2 sticks of butter, 3/4 cup light brown sugar, and 1/2 cup white sugar in a mixer for 4 to 6 minutes until light and airy. My personal opinion is that you can’t overmix sugar and butter, the longer it beats the better it will be!
Add two eggs and one tablespoon of vanilla extract to the mixer and mix until fully incorporated. It’s always a good idea to crack the eggs into a separate container to prevent egg shells from getting into the batter.
In a separate bowl, combine two cups of flour, one heaping teaspoon of baking soda, and 2 teaspoons of sea salt. Mix these dry ingredients together and then pour into the mixer. Measuring flour seems simple but can actually make or break a recipe if not done well. when I made these cookies, I did a scoop and level “technique”. This means that I did not scoop my measuring cup into the flour container. I spooned flour into the measuring cup and then gently leveled it off, making sure to not pack the flour into the cup. Mix only until it’s combined, it doesn’t need to be overmixed.
Add a heaping tablespoon of peanut butter (or any nut butter) and mix until just incorporated.
Add to the mixer 1 and 1/2 cups of old-fashioned oats, the three cups of chips, and a 3/4 cup of nuts. Again, mix until just incorporated.
Prep a tray that can fit in the refrigerator with parchment paper or a Silpat. I use Silpats all the time for baking, these are similar to the ones that I use.
Using a quarter cup measuring cup, or a 2 oz scoop, portion out the cookie dough onto the tray and put in the fridge to chill for at least 1 hour. They can stay in the fridge for up to a day prior to baking. Chilling the dough allows the flavors to really incorporate and helps the baking cookie to not spread while baking.
Preheat the oven to 350 °. Leave the cookie dough in the fridge while the oven is preheating. Using a parchment-lined or Silpat-lined baking sheet, place 6-8 cookie dough mounds on the tray and bake for 11-13 minutes until the bottom of the cookie is turning golden brown.
Let the cookies cool for 5 minutes on the tray and then transfer to a cooling rack. Repeat for the remainder of the cookie dough. This recipe makes a generous 2 dozen cookies.
Quarter Cookies
Ingredients
- ¾ cup butter 1 ½ sticks
- 3/4 cup light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups flour scooped and leveled
- 1 heaping teaspoon baking soda
- 2 tsp sea salt
- 1 tablespoon heaping of peanut butter or nut butter of your choice.
- 1½ old-fashioned oats
- 3 cups total of chips can be one kind or a variety
- 3/4 cups total nuts can be one kind or a variety
Instructions
- Pre-measure the mix-ins for these cookies, it will make it a lot easier when the time comes to mix it. This recipe calls for three cups total of chips. I used a mixture of peanut butter chips, dark chocolate wafers (chopped), white chocolate chips, and semi-sweet chocolate chips. I did a mixture of walnuts and macadamia nuts, but you can use all of one kind or more options.
- Cream 1 1/2 sticks of butter, 3/4 cup light brown sugar, and 1/2 cup white sugar in a mixer for 4 to 6 minutes until light and airy.
- Add two eggs and one tablespoon of vanilla extract to the mixer and mix until fully incorporated.
- In a separate bowl, combine two cups of flour, one heaping teaspoon of baking soda, and 2 teaspoons of sea salt. Mix together and then pour into the mixer. Mix only until it’s combined, it doesn’t need to be overmixed.
- Add a heaping tablespoon of peanut butter and mix until just Incorporated.
- Add to the mixer 1 and 1/2 cups of old-fashioned oats, the three cups of chips, and a 3/4 cup of nuts. Again, mix until just Incorporated.
- Prep a tray that can fit in the refrigerator with parchment paper or a Silpat.
- Using a quarter cup measuring cup, or a 2 oz scoop, Portion out the cookie dough onto the tray and put in the fridge to chill for at least 1 hour. They can stay in the fridge for up to a day prior to baking.
- Preheat the oven to 350 °. Leave the cookie dough in the fridge while the oven is preheating.
- Using a lined baking sheet, place 6-8 cookie dough mounds on the tray and bake for 11-13 minutes until the bottom of the cookie is turning golden brown.
- Let the cookies cool for 5 minutes on the tray and then transfer to a cooling rack. Repeat for the remainder of the cookie dough. This recipe makes a generous 2 dozen cookies.
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