Peanut Butter Oatmeal And Chocolate Chip Cookies
These peanut butter oatmeal and chocolate chip cookies are the perfect blend of chewy, nutty, and chocolatey goodness. Trust me, they're the kind of cookies that'll have everyone asking for the recipe.
Servings: 48 (Makes 4 dozen cookies)
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar light or dark
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups quick-cooking oats also called instant or minute oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups milk chocolate chips or whatever chocolate chips you like
Instructions
- Preheat the oven to 350° F and line a baking sheet with parchment paper or a baking mat.
- In a large bowl (or the bowl of your stand mixer), beat together the butter, peanut butter, granulated sugar, and brown sugar, until the mixture is light and fluffy, about 5 minutes (using a hand mixer if you don't have a stand mixer is a good option).
- Add the two eggs and vanilla and mix to combine.
- Add the oats, flour, baking soda, baking powder, and salt to the bowl and mix to combine well.
- Add the chocolate chips and stir again to combine well.
- Let the mixture rest for 5 minutes and then stir again (this give the oats time to absorb some of the moisture giving you the correct cookie dough texture).
- Using a cookie scoop or two spoons, place the dough on the baking sheet, about 3 inches apart.
- Bake the cookies for 10-12 minutes, until the edges are set and lightly browned.
- Remove from the oven and let cool on the baking sheet for 5 minutes before removing from the sheet and placing on a wire rack to cool.
- Enjoy right away. Store extras in an air-tight container for up to a week or in the freezer for much longer.
Notes
- I like to use quick oats, but you can use old-fashioned oats as well. The flavor will be the same.
- For thicker, chewier cookies, roll your dough balls slightly taller than wide, like little cylinders instead of perfect spheres. They'll spread into perfect circles while baking but stay thicker in the middle.
- Don't grease your baking sheets - the cookies have enough fat to prevent sticking. Use parchment paper or silicone mats instead for easy cleanup and perfect release.
- Make sure you use creamy peanut butter. This helps give your cookies a soft, chewy texture.
Nutrition
Serving: 1 of 48 cookies | Calories: 168kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 90mg | Potassium: 75mg | Fiber: 1g | Sugar: 14g | Vitamin A: 182IU | Calcium: 30mg | Iron: 1mg
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