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Peanut Butter Oatmeal Chocolate Chip Cookies Recipe

Peanut Butter Oatmeal Chocolate Chip Cookies Recipe
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★★★★★

5 from 30 reviews

Deliciously soft and chewy Peanut Butter Oatmeal Chocolate Chip Cookies combining creamy peanut butter, hearty oats, and melty chocolate chips in every bite. Perfect for a flavorful treat that’s easy to make and sure to satisfy your sweet tooth.

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), smooth, 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

Chocolate

  • 1 cup chocolate chips (180 grams), divided

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C or 170°C convection). Line cookie sheets with baking paper or silicone baking mats to prevent sticking.
  2. Combine Butter, Sugars, and Peanut Butter: In a large bowl, beat together the softened butter, brown sugar, granulated sugar, and smooth peanut butter until the mixture is creamy and well blended.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract, mixing thoroughly to incorporate them evenly into the batter.
  4. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients into the wet mixture. Start by stirring a few times, then use a mixer at low speed to blend everything smoothly.
  5. Add Oats: Stir in the old-fashioned oats by hand to maintain their texture and ensure even distribution throughout the dough.
  6. Incorporate Chocolate Chips: Fold in 3/4 cup of the chocolate chips into the dough. Reserve the remaining 1/4 cup to place on top of each cookie, or alternatively, you can mix in the full cup at once.
  7. Shape the Dough: Using a large cookie scoop or two spoonfuls from a medium scoop (about 3 tablespoons per cookie), form dough balls. Note that the dough is sticky; chilling it for 30 minutes in the fridge can make handling easier if you don’t have a scoop.
  8. Prepare for Baking: Place the dough balls on the lined cookie sheets spaced 2 to 3 inches apart to allow for spreading.
  9. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the tops appear set but the centers remain soft.
  10. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for at least 10 minutes. Optionally, press a few extra chocolate chips onto the tops of each cookie while still warm for an added chocolatey touch.

Notes

  • For easier handling, chill the dough for 30 minutes before shaping.
  • You can use all the chocolate chips mixed in or save some to press on top for decorative effect.
  • Use large rolled oats (old-fashioned) for best texture; instant oats will alter the consistency.
  • Ensure butter is softened, not melted, to maintain proper dough consistency.
  • Cookies will be soft when removed from the oven; allow cooling to finish setting.

Nutrition

Keywords: peanut butter cookies, oatmeal cookies, chocolate chip cookies, soft cookies, chewy cookies, easy cookie recipe, homemade cookies

Find it online: https://cookwithlea.com/peanut-butter-oatmeal-chocolate-chip-cookies-recipe/