Description
Deliciously chewy Peanut Butter Oatmeal Chocolate Chip Cookies combining the rich flavors of creamy peanut butter, hearty oats, and sweet semisweet chocolate chips. Perfectly baked to golden edges with a soft center, these cookies are a comforting treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter (creamy or chunky)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups rolled oats
Add-ins
- 1 1/2 cups semisweet chocolate chips
- Optional: 1/2 cup chopped peanuts for extra crunch
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, peanut butter, brown sugar, and granulated sugar until the mixture is smooth and creamy.
- Add Eggs and Vanilla: Add the eggs one at a time to the mixture, beating well after each addition to ensure thorough mixing. Stir in the vanilla extract to infuse flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined to avoid overmixing and developing gluten.
- Add Oats and Chocolate Chips: Fold in the rolled oats and semisweet chocolate chips. If using, also add the chopped peanuts to add extra crunch and texture.
- Form Cookies: Drop rounded tablespoonfuls of the cookie dough onto your prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden and the centers feel set but still soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they finish setting properly.
Notes
- Using either creamy or chunky peanut butter works well; chunky adds more texture.
- If you prefer gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- For extra flavor, chill the dough for 30 minutes before baking to prevent too much spread.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the cookie dough balls and bake them later, adding a couple of extra minutes to the baking time.
