Crunchy Oatmeal Peanut Butter Chip Cookies
Get ready to fall in love with every bite of these Crunchy Oatmeal Peanut Butter Chip Cookies, the ultimate treat for cookie lovers! Bursting with the nutty sweetness of creamy peanut butter chips and the hearty texture of old-fashioned rolled oats, these cookies are an irresistible combination of crunch and chewiness. Made with a simple, pantry-friendly ingredient list and ready in just under 30 minutes, they make the perfect quick dessert or snack for any occasion. The warm flavors of brown sugar and vanilla create a rich, comforting base, while the golden edges and soft centers will impress even the pickiest eaters. Perfect for bake sales, lunchboxes, or late-night cravings, these oatmeal peanut butter cookies are a crowd-pleaser you’ll keep coming back to. Plus, they stay fresh for up to a week, making them an excellent make-ahead option!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1.5 cups 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, use a hand or stand mixer to cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in the rolled oats and peanut butter chips by hand, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers look slightly underbaked. Do not overbake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
6180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.8 g | 431% | |
| Saturated Fat | 174.8 g | 874% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 3872 mg | 168% | |
| Total Carbohydrate | 736.8 g | 268% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 443.6 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 378 mg | 29% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1985 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.
