Description
Deliciously soft and chewy Peanut Butter Oatmeal Chocolate Chip Cookies combining the rich flavors of creamy peanut butter, hearty oats, and melty chocolate chips. Perfectly balanced sweetness and a delightful texture make these cookies a classic American dessert favorite that’s easy to bake and irresistible to eat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup old-fashioned rolled oats
Add-ins
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and packed brown sugar until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the batter is smooth and homogenous, ensuring all ingredients are incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet peanut butter mixture, stirring gently just until combined to avoid overmixing which can toughen cookies.
- Incorporate Oats and Chocolate Chips: Stir in the rolled oats and semisweet chocolate chips evenly throughout the cookie dough for texture and flavor.
- Scoop Dough: Using a tablespoon-sized scoop or spoon, place balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges turn golden and the centers are just set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For chewier cookies, slightly underbake them and let them finish setting on the baking sheet.
- Use chunky peanut butter instead of creamy for added crunch and texture.
- Swap semisweet chocolate chips with dark chocolate chips for a richer chocolate flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
