Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

Description

These Peanut Butter Oatmeal Chocolate Chip Cookies combine the richness of creamy peanut butter, the wholesome chew of oats, and the indulgence of melty chocolate chips. With a perfectly soft center and slightly crisp edges, they’re an irresistible treat for peanut butter lovers. Perfect with a glass of milk or a hot cup of coffee.

Ingredients (Makes about 24 cookies)

• 1 cup (240 g) creamy peanut butter

• 1/2 cup (113 g) unsalted butter, softened

• 1 cup (200 g) brown sugar, packed

• 1/2 cup (100 g) granulated sugar

• 2 large eggs

• 2 tsp pure vanilla extract

• 1 cup (125 g) all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 1/2 cups (135 g) old-fashioned rolled oats

• 1 1/2 cups (270 g) semi-sweet chocolate chips

Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Cream Butter & Sugars: In a large mixing bowl, beat together peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

3. Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla extract.

4. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

5. Combine Wet & Dry: Gradually mix dry ingredients into the wet mixture until just combined.

6. Add Oats & Chocolate: Fold in oats and chocolate chips.

7. Scoop Dough: Drop heaping tablespoonfuls (or use a cookie scoop) onto prepared baking sheets, spacing about 2 inches apart.

8. Bake: Bake for 10–12 minutes until edges are golden but centers are still soft.

9. Cool: Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Equipment Needed

• Large mixing bowl

• Medium mixing bowl

• Electric mixer (hand or stand)

• Measuring cups and spoons

• Rubber spatula or wooden spoon

• Parchment paper

• Baking sheets

• Wire cooling rack

Prep Time: 15 minutes

Cook Time: 10–12 minutes per batch

Total Time: 25–27 minutes

Serving Size: About 24 cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

These Peanut Butter Oatmeal Chocolate Chip Cookies combine the richness of creamy peanut butter, the wholesome chew of oats, and the indulgence of melty chocolate chips. With a perfectly soft center and slightly crisp edges, they’re an irresistible treat for peanut butter lovers. Perfect with a glass of milk or a hot cup of coffee.

Print Recipe

Prep Time:15 minutes mins

Cook Time:12 minutes mins

Total Time:27 minutes mins

Equipment

• Large mixing bowl
• Medium mixing bowl
• Electric mixer (hand or stand)
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Parchment paper
• Baking sheets
• Wire cooling rack

Ingredients

• 1 cup 240 g creamy peanut butter
• 1/2 cup 113 g unsalted butter, softened
• 1 cup 200 g brown sugar, packed
• 1/2 cup 100 g granulated sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 1 cup 125 g all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups 135 g old-fashioned rolled oats
• 1 1/2 cups 270 g semi-sweet chocolate chips

Instructions

• Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Cream Butter & Sugars: In a large mixing bowl, beat together peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
• Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
• Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
• Combine Wet & Dry: Gradually mix dry ingredients into the wet mixture until just combined.
• Add Oats & Chocolate: Fold in oats and chocolate chips.
• Scoop Dough: Drop heaping tablespoonfuls (or use a cookie scoop) onto prepared baking sheets, spacing about 2 inches apart.
• Bake: Bake for 10–12 minutes until edges are golden but centers are still soft.
• Cool: Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings: 24 cookies

10 Frequently Asked Questions For Peanut Butter Oatmeal Chocolate Chip Cookies

1. Can I use crunchy peanut butter instead of creamy?
   Yes! Crunchy peanut butter will add extra texture to the cookies.

2. Can I substitute quick oats for old-fashioned oats?
   You can, but the texture will be softer and less chewy.

3. Can I make these gluten-free?
   Yes—use certified gluten-free oats and replace the flour with a 1:1 gluten-free baking blend.

4. Can I use dark chocolate instead of semi-sweet?
   Absolutely! Dark chocolate chips or chunks give a richer flavor.

5. Do I need to chill the dough?
   It’s not required, but chilling for 30 minutes can help the cookies keep their shape.

6. Can I freeze the cookie dough?
   Yes—scoop into balls, freeze on a tray, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to baking time.

7. Why did my cookies come out flat?
   This may happen if your butter was too soft or melted. Chilling the dough helps prevent spreading.

8. Can I reduce the sugar?
   You can reduce it by about 1/4 cup total, but keep in mind it affects sweetness and texture.

9. Can I add nuts or dried fruit?
   Yes! Chopped walnuts, pecans, or dried cranberries are great additions.

10. How do I make them extra soft?
    Remove them from the oven when the centers still look slightly underbaked they’ll set as they cool.

How To Store Peanut Butter Oatmeal Chocolate Chip Cookies

• Room Temperature: Store cooled cookies in an airtight container at room temp for up to 5 days. Add a slice of bread inside to keep them soft.

• Freezer (Baked Cookies): Freeze baked cookies in a single layer, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature.

• Freezer (Cookie Dough): Scoop dough balls, freeze on a baking sheet, then store in a freezer bag. Bake straight from frozen.

• Avoid Refrigeration: Refrigerating baked cookies can make them dry faster, so room temp or freezer storage is best.