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Peanut Butter Oatmeal Chocolate Chip Cookies Recipe

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

4.9 from 31 reviews

These Peanut Butter Oatmeal Chocolate Chip Cookies combine creamy peanut butter, hearty oats, and rich chocolate chips into a delightful, chewy treat perfect for any cookie lover. Soft and full of flavor, they are easy to make and great for snacking or dessert.

Ingredients

Scale

Main 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

Others

  • 1 cup old-fashioned oats (90 grams), AKA large rolled oats
  • 1 cup chocolate chips (180 grams), divided

Instructions

  1. Preheat and prepare baking sheet: Preheat the oven to 350°F (180°C or 170°C for convection ovens). Line cookie sheets with baking paper or silicone baking mats to prevent sticking.
  2. Cream butter, sugars, and peanut butter: In a large bowl, beat together unsalted butter, brown sugar, granulated sugar, and smooth peanut butter until well combined and fluffy.
  3. Add egg and vanilla: Beat in the large egg and vanilla extract until the mixture is smooth and creamy.
  4. Incorporate dry ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the wet mixture. Start mixing with a few stirs and then use a mixer on low speed until fully incorporated.
  5. Add oats: Stir in the old-fashioned oats by hand to preserve their texture within the cookie dough.
  6. Mix in chocolate chips: Stir in 3/4 cup of the chocolate chips evenly into the dough. Reserve the remaining 1/4 cup for topping each cookie or stir in the entire cup if preferred.
  7. Form dough balls: Use a large cookie scoop or two spoonfuls from a medium cookie scoop (holding about 1.5 tablespoons each) to form dough balls approximately 3 tablespoons each. The dough will be sticky. If needed, chill the dough in the fridge for 30 minutes to make handling easier.
  8. Place on prepared sheets: Arrange the dough balls 2 to 3 inches apart on the lined cookie sheets to allow room for spreading.
  9. Bake: Bake in the preheated oven for 10-12 minutes or until the tops of the cookies look just set and lightly golden.
  10. Cool and finish: Remove from oven and cool cookies on the cookie sheets for at least 10 minutes. Optionally, press a few extra chocolate chips on top of each cookie while still warm for a decorative touch.

Notes

  • If the dough is too sticky to handle, refrigerate it for 30 minutes before forming balls.
  • Using baking paper or silicone mats prevents cookies from sticking and helps with even baking.
  • Oats add chewiness and texture—do not substitute with quick oats as the texture will change.
  • You can substitute chocolate chips for chunks or your favorite chocolate pieces for variety.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Nutrition

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

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