Chocolate Peanut Butter Chip Oatmeal Cookies
Soft, chewy, and loaded with irresistible flavor, these Chocolate Peanut Butter Chip Oatmeal Cookies combine the wholesome heartiness of rolled oats with the decadent duo of semi-sweet chocolate and creamy peanut butter chips. Perfect for satisfying your sweet tooth, this recipe features a hint of cinnamon that elevates the flavor profile and adds a cozy warmth to each bite. Ready in just 25 minutes, this easy-to-follow recipe is ideal for busy bakers looking to whip up a batch of comforting homemade cookies. Whether you're making them for a dessert platter or a midday treat, these cookies are sure to become a household favorite. Don't forget to share—if you can resist eating them all yourself!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats, chocolate chips, and peanut butter chips until evenly distributed in the dough.
Using a cookie scoop or spoon, drop 1.5-tablespoon-sized balls of dough onto the prepared baking sheets, spaced about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden but the centers still look soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
6528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.9 g | 445% | |
| Saturated Fat | 188.1 g | 940% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2882 mg | 125% | |
| Total Carbohydrate | 818.3 g | 298% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 487.3 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 425 mg | 33% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2004 mg | 43% | |
*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.
