Description
Indulge in the delightful flavor of Peanut Butter Oatmeal Chocolate Chip Cookies. These big, chewy treats are a perfect balance of rich peanut butter and sweet chocolate chips, making them an irresistible snack for any occasion. Whether you’re sharing them at a gathering, enjoying them during a cozy night in, or simply craving something sweet, these cookies deliver on both taste and texture. With their satisfying chewiness from oats and the added indulgence of chocolate, each bite is a rich experience. Easy to prepare and customizable with your favorite ingredients, these cookies are sure to become a household favorite.
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 plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup old-fashioned oats
- 1 cup chocolate chips (divided)
Instructions
- Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper.
- In a mixing bowl, cream together softened butter, brown sugar, granulated sugar, and peanut butter until smooth.
- Beat in the egg and vanilla extract until well combined.
- Gradually mix in flour, baking powder, baking soda, and salt until just incorporated.
- Stir in oats and then fold in 3/4 cup of chocolate chips.
- Form dough balls using about 3 tablespoons of dough each and place them on the prepared cookie sheets.
- Bake for 10-12 minutes until just set at the tops. Allow cooling on the sheets for at least 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 9g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: For extra flavor variations, consider adding chopped nuts or swapping chocolate chips for butterscotch or white chocolate chips. If your dough is too sticky, refrigerate it for about 30 minutes for easier handling.