Double Peanut Butter-Chocolate Chewies

• 1 cup(s) chunky natural peanut butter
• 1/4 cup(s) canola oil
• 1/2 cup(s) packed dark brown sugar
• 1/2 cup(s) granulated sugar
• 2 large eggs
• 3 tablespoon(s) low-fat plain yogurt
• 1 tablespoon(s) vanilla extract
• 3/4 cup(s) all-purpose flour
• 1/3 cup(s) unsweetened cocoa powder
• 1/4 cup(s) rolled oats
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1/4 cup(s) semisweet chocolate chips
• 1/4 cup(s) trans-fat-free peanut butter chips, such as Sunspire
• 1/4 cup(s) turbinado sugar (see Tips & Techniques)

1. Preheat oven to 350u0b0F.
2. 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.
3. 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.
4. Using a small cookie scoop or slightly rounded tablespoons of dough, place cookies 2 inches apart on ungreased cookie sheets.
5. 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.
6. 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.

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Taken from www.epicurious.com/recipes/member/views/double-peanut-butter-chocolate-chewies-50124815 (may not work)