Chocolate Chip Peanut Butter Oat Cookies
Satisfy your sweet tooth with these irresistible Chocolate Chip Peanut Butter Oat Cookies, a perfect fusion of chewy oats, creamy peanut butter, and gooey chocolate chips. With a short prep time of just 15 minutes, these homemade delights strike the ideal balance between soft and crispy, making them a crowd-pleaser for any occasion. The rolled oats add a delightful texture, while the combination of brown sugar and vanilla enhances the rich, nutty flavor. Baked to golden perfection in under 10 minutes, these cookies are as easy to make as they are to devour. Perfect for lunchbox treats, midnight snacks, or holiday cookie swaps, these indulgent cookies are sure to become a household favorite.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 120 grams Peanut butter (creamy or chunky)
- 150 grams Brown sugar (packed)
- 100 grams Granulated sugar
- 1 unit Large egg
- 2 teaspoons Vanilla extract
- 130 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 90 grams Rolled oats
- 150 grams Chocolate chips (semi-sweet or milk)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand or stand mixer to cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the mixture. Beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients, beating on low speed until just combined.
Stir in the rolled oats and chocolate chips using a spatula or wooden spoon, ensuring they're evenly distributed in the dough.
Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are light golden brown. The centers will still look slightly underdone, but they will firm up as they cool.
Remove the cookies from the oven and let them sit on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
4106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 513.7 g | 187% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 318.5 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 419 mg | 32% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1986 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
