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.
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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