Peanut Butter Oatmeal Chocolate Chip Cookies
Get ready to fall in love with the perfect trifecta of flavors in these Peanut Butter Oatmeal Chocolate Chip Cookies! This irresistible recipe combines creamy peanut butter, hearty rolled oats, and rich semi-sweet chocolate chips for a delightfully chewy cookie with just the right amount of sweetness. With a prep time of just 15 minutes, these easy-to-make cookies are perfect for busy bakers looking for a quick treat. The blend of brown sugar and granulated sugar creates a caramel-like richness, while the oats add a hearty texture that pairs beautifully with the melty chocolate chips. Ideal for lunchbox snacks, after-dinner desserts, or mid-afternoon pick-me-ups, these soft, golden cookies are sure to become a family favorite. Whether served warm from the oven or at room temperature, they’re the ultimate comfort cookie experience!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.5 cup creamy peanut butter
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 piece large egg
- 1 teaspoon vanilla extract
- 0.75 cup all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup rolled 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, use a hand or stand mixer to cream together the unsalted butter, peanut butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl, and beat until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Fold in the rolled oats and semi-sweet chocolate chips using a spatula or wooden spoon.
Scoop out 1-2 tablespoon-sized portions of dough (depending on your desired cookie size) and roll them into balls. Place them on the prepared baking sheets about 2 inches apart.
Gently flatten each cookie dough ball with the back of a spoon or the palm of your hand to ensure even baking.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown. The centers will still look slightly soft, but they will firm up as the cookies cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 16.7 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 74 mg | 2% | |
*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.
