Pb Oatmeal Chocolate Chip Cookies
Soft, chewy, and bursting with flavor, these Peanut Butter Oatmeal Chocolate Chip Cookies are the ultimate treat for cookie lovers. Combining the nutty richness of creamy peanut butter, the hearty texture of old-fashioned rolled oats, and the indulgent sweetness of semi-sweet chocolate chips, these cookies strike the perfect balance between comfort and decadence. With a quick 15-minute prep time and less than 10 minutes of baking, this recipe is ideal for busy days or last-minute dessert cravings. The addition of brown sugar ensures a melt-in-your-mouth texture, while a hint of vanilla enhances the warm, homemade flavor. Serve them warm for gooey chocolate goodness, or enjoy them at room temperature for a satisfying snack. Perfect for after-school treats, potlucks, or simply satisfying your sweet tooth, these cookies are a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.5 cup Creamy peanut butter
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 Large egg, room temperature
- 1 teaspoon Pure vanilla extract
- 1 cup All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Old-fashioned rolled oats
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened unsalted butter, peanut butter, granulated sugar, and brown sugar using a hand mixer or a stand mixer fitted with the paddle attachment until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture and beat until fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Fold in the rolled oats and semi-sweet chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
Using a cookie scoop or a tablespoon, portion the dough into rounded tablespoons and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers look slightly underbaked. Do not overbake, as the cookies will continue to firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.5 g | 258% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 1855 mg | 81% | |
| Total Carbohydrate | 455.8 g | 166% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 279.0 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 263 mg | 20% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1399 mg | 30% | |
*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.
