Name: Peanut Butter Oatmeal Chocolate Chip Cookies
Prep time: 10 min
Cook time: PT-483884H23M41S
Total time: PT-483884H23M41S
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; ½ cup creamy peanut butter (or chunky for extra texture); ¾ cup brown sugar, packed; ¼ cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 cup all-purpose flour; 1 cup old-fashioned rolled oats; ½ tsp baking soda; ½ tsp baking powder; ¼ tsp salt; 1 cup semi-sweet chocolate chips

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These Peanut Butter Oatmeal Chocolate Chip Cookies are a delightful treat for anyone who loves the combination of soft, chewy, and slightly crispy textures. Packed with creamy peanut butter, hearty oats, and gooey chocolate chips, they offer the perfect balance of sweetness and richness. Whether you’re baking for a special occasion or simply treating yourself, these cookies are sure to hit the spot!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, softened

½ cup creamy peanut butter (or chunky for extra texture)

¾ cup brown sugar, packed

¼ cup granulated sugar

1 large egg

1 tsp vanilla extract

1 cup all-purpose flour

1 cup old-fashioned rolled oats

½ tsp baking soda

½ tsp baking powder

¼ tsp salt

1 cup semi-sweet chocolate chips

Directions

Preheat the Oven:
I start by setting my oven to 350°F (175°C) and lining a baking sheet with parchment paper.

Mix Wet Ingredients:
In a large bowl, I beat together the butter, peanut butter, brown sugar, and granulated sugar until creamy. Then, I add the egg and vanilla extract and continue mixing until smooth.

Combine Dry Ingredients:
In another bowl, I whisk the flour, oats, baking soda, baking powder, and salt until well combined.

Make the Dough:
I gradually add the dry ingredients into the wet mixture, mixing until everything is just combined. Finally, I fold in the chocolate chips.

Scoop & Bake:
Using a tablespoon, I drop dough onto the prepared baking sheet, spacing them about 2 inches apart. I bake the cookies for 10-12 minutes or until the edges are golden. After baking, I let them cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Yield: About 24 cookies

Variations

Crunchy Texture: If I prefer a bit more texture, I use chunky peanut butter or even add some chopped peanuts into the dough.

Sweeter Twist: I sometimes swap the semi-sweet chocolate chips for milk chocolate chips for a sweeter bite.

Extra Chewy: For an extra chewy cookie, I add 1 tablespoon of honey or maple syrup into the dough.

Gluten-Free: If I want a gluten-free version, I use oat flour instead of all-purpose flour.

Storage/Reheating

I store my Peanut Butter Oatmeal Chocolate Chip Cookies in an airtight container at room temperature, where they stay fresh for about a week. If I want to keep them longer, I can freeze the cookies. To reheat, I simply microwave them for a few seconds or warm them up in the oven for a few minutes to restore their soft, chewy texture.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, I can use crunchy peanut butter for a bit of extra texture. It adds a nice crunch to the cookies, which many people love!

Can I use honey or maple syrup in place of the sugar?

I can substitute honey or maple syrup for a more natural sweetness. If I do, I may need to reduce the amount of granulated sugar slightly.

How can I make these cookies gluten-free?

To make the cookies gluten-free, I simply replace the all-purpose flour with oat flour. Just make sure that the oats used are certified gluten-free.

Can I make these cookies dairy-free?

Yes, to make them dairy-free, I can swap the butter for a dairy-free butter substitute and ensure the chocolate chips are dairy-free as well.

How do I know when the cookies are done baking?

The cookies are done when the edges are golden and the center is set. If I like them a little crispier, I can bake them a minute or two longer.

Conclusion

These Peanut Butter Oatmeal Chocolate Chip Cookies are a must-try for anyone who enjoys a perfect blend of peanut butter, oats, and chocolate. They’re easy to make, customizable, and will definitely satisfy any sweet tooth. Whether I’m baking them for a treat or sharing them with friends and family, these cookies never disappoint.

Recipe:

Peanut Butter Oatmeal Chocolate Chip Cookies

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Print Recipe

These Peanut Butter Oatmeal Chocolate Chip Cookies are a must-try for anyone craving the perfect mix of chewy oats, creamy peanut butter, and rich chocolate chips. Soft yet slightly crispy, this easy-to-make cookie recipe offers the ideal balance of sweetness and texture. Customize with chunky peanut butter or milk chocolate chips for a delightful twist! Perfect for any occasion or as a treat to satisfy your sweet tooth.

Total Time: 20-22 minutes
Yield: About 24 cookies

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, beat together the butter, peanut butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, mixing until smooth.
Combine Dry Ingredients: In another bowl, whisk together the flour, oats, baking soda, baking powder, and salt.
Make the Dough: Gradually add the dry ingredients into the wet mixture, mixing until just combined. Fold in the chocolate chips.
Scoop & Bake: Drop tablespoon-sized dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.