Peanut Butter Oatmeal Chocolate Chip Cookies
These Peanut Butter Oatmeal Chocolate Chip Cookies are deliciously soft, chewy, and moist with creamy peanut butter, crunchy oatmeal, and sweet chocolate chips. They're quick and easy to make with absolutely no chilling time required!
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Servings: 48
Calories: 121kcal
Ingredients
- 1 cup butter softened
- 1 cup brown sugar packed
- 3/4 cup white granulated sugar
- 1 cup peanut butter
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1 1/4 cups oats quick-cooking
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly grease. Set aside.
- In a large bowl or stand mixer, cream butter, brown sugar, white granulated sugar, and peanut butter until smooth and fluffy- around 2 minutes. Stir in eggs and vanilla extract until combined.
- In a separate bowl, combine flour, baking soda, salt, and oats. Add dry ingredients to peanut butter mixture and mix until just combined. Stir in chocolate chips. Scoop dough into heaping tablespoon size ball and place on baking sheet.
- Bake for 10-12 minutes or until the edges are just slightly browned and the top appears baked through. Remove cookies from cookie sheet and allow to cool. Enjoy!
Notes
Helpful Tips:
- For a crispier cookie, switch the amounts of brown sugar and white sugar. Brown sugar makes a chewier cookie while white sugar makes a crispier cookie.
- If your cookies are spreading too much, be sure the butter is just at room temperature and not too warm. You can also refrigerate the dough for 30 minutes as well.
- Do not use natural peanut butter. This will make the cookie too dry.
- Store- covered at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 48g | Calories: 121kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Sodium: 97mg | Sugar: 8g
