Peanut Butter Oatmeal Chocolate Chip Cookies Recipe
These Peanut Butter Oatmeal Chocolate Chip Cookies are a deliciously soft and chewy treat combining the rich nutty flavor of peanut butter with hearty oats and melty chocolate chips. Perfectly balanced in sweetness and texture, these cookies are easy to make and bake up golden with a slightly crispy edge and tender center. Ideal for snack time, dessert, or sharing with friends and family.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (112 grams), softened to room temperature, NOT melted
- 1/2 cup brown sugar (105 grams), packed
- 1/3 cup granulated sugar (66 grams)
- 1/2 cup smooth peanut butter (130 grams), commercially prepared
- 1 large egg
- 1 1/2 teaspoons vanilla extract
Dry Ingredients
- 3/4 cup plus 2 tablespoons all-purpose flour (109 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup old-fashioned oats (90 grams), AKA large rolled oats
Add-ins
- 1 cup chocolate chips (180 grams), divided
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C), or 170°C if using a convection oven. Line cookie sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, granulated sugar, and smooth peanut butter until the mixture is smooth and creamy.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, ensuring a smooth batter.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the wet ingredients. Begin mixing with a few gentle stirs before using a mixer at low speed to blend everything evenly into the batter.
- Stir in Oats: Fold in the old-fashioned oats by hand using a spatula or spoon to distribute them evenly without overmixing.
- Add Chocolate Chips: Stir in 3/4 cup of the chocolate chips. Reserve the remaining 1/4 cup to dot on top of each cookie later, or mix in the entire cup if preferred.
- Form Cookie Dough Balls: Using a large cookie scoop or two spoonfuls from a medium scoop (which holds about 1.5 tablespoons), form dough balls approximately 3 tablespoons each. The dough will be sticky; if difficult to handle, chill for 30 minutes in the refrigerator.
- Place Dough on Baking Sheets: Arrange the dough balls 2-3 inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the tops look just set and the edges are lightly golden.
- Cool Cookies: Remove from the oven and let the cookies cool on the baking sheets for at least 10 minutes. Optionally, place a few extra chocolate chips on top of each cookie while still warm for a decorative finish.
Notes
- Softened butter should be at room temperature but not melted for best creaming results.
- If the dough is too sticky to handle easily, chilling it for 30 minutes makes it more manageable.
- Using parchment paper or silicone mats prevents cookies from sticking to the baking sheet.
- For a chewier texture, slightly underbake the cookies by reducing the time by 1-2 minutes.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: peanut butter cookies, oatmeal cookies, chocolate chip cookies, homemade cookies, chewy cookies, easy dessert