Peanut Butter Oatmeal Chocolate Chip Cookies
These Peanut Butter Oatmeal Chocolate Chip Cookies are soft, thick, and chewy with rich peanut butter flavor, hearty rolled oats, and plenty of chocolate chips. Perfect for an easy homemade cookie that stays soft for days.
Equipment
- mixing bowl
- electric mixer
- measuring cups and spoons
- cookie scoop Optional
- baking sheets
- parchment paper or silicone baking mats
- cooling rack
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1/2 cup smooth peanut butter
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup old-fashioned rolled oats
- 1 cup chocolate chips, divided
Instructions
- Preheat the oven to 350°F (180°C or 170°C convection). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat together the butter, brown sugar, granulated sugar, and peanut butter until smooth and creamy.
- Beat in the egg and vanilla extract until fully incorporated.
- Add the flour, baking powder, baking soda, and salt. Mix on low speed until just combined.
- Fold in the rolled oats by hand.
- Stir in 3/4 cup of the chocolate chips, reserving the remaining 1/4 cup for topping if desired.
- Form the dough into balls using about 3 tablespoons of dough each. If the dough is too sticky, chill it for 30 minutes before shaping.
- Place the dough balls 2-3 inches apart on the prepared baking sheets and bake for 10-12 minutes, or until the tops are just set.
- Cool the cookies on the baking sheets for at least 10 minutes. Add the remaining chocolate chips on top while warm if desired, then transfer to a wire rack to cool completely.
Notes
For the best texture, use smooth commercial peanut butter rather than natural peanut butter. Old-fashioned rolled oats are recommended; quick oats may be substituted but will produce a slightly different texture. For smaller cookies, use 1½ tablespoons of dough and bake for 8-10 minutes. Store cookies in an airtight container at room temperature for up to 4 days.