Peanut Butter Oat Chocolate Chip Cookies
Indulge in the ultimate treat with these peanut butter oat chocolate chip cookies—perfectly soft, delightfully chewy, and packed with rich flavors. This easy-to-make recipe marries the nutty richness of creamy peanut butter, the hearty texture of quick-cooking oats, and the irresistible sweetness of semi-sweet chocolate chips, creating cookies that are as wholesome as they are indulgent. With just 15 minutes of prep time and 10 minutes in the oven, these golden morsels are ready in a flash, making them ideal for busy days or last-minute dessert cravings. Whether served warm with gooey chocolate or stored to enjoy over the week, these cookies are guaranteed crowd-pleasers, perfect for snack time, lunchboxes, or sharing with friends and family. Bake a batch today and experience the magic of homemade comfort combined with bold, irresistible flavors.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.5 cup Creamy peanut butter
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 0.75 cup All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.25 cup Quick-cooking oats
- 1 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, combine the unsalted butter, creamy peanut butter, brown sugar, and granulated sugar. Beat with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl with the wet ingredients, and mix until fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in the quick-cooking oats and semi-sweet chocolate chips by hand using a spatula or wooden spoon.
Scoop tablespoon-sized portions of dough (or use a cookie scoop) and place them on 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 lightly golden. The centers may look slightly underbaked, which is okay—they will set as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 432.9 g | 157% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 260.8 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 267 mg | 21% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1447 mg | 31% | |
*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.
