Peanut Butter Oatmeal Chocolate Chunk Cookies
Indulge in the ultimate trifecta of flavor with these irresistibly soft and chewy Peanut Butter Oatmeal Chocolate Chunk Cookies! Combining the nutty richness of creamy peanut butter with the wholesome texture of rolled oats and generous chunks of melty chocolate, these cookies are the perfect balance of sweet, salty, and satisfying. Ready in just 30 minutes, this easy recipe uses simple pantry staples like brown sugar, vanilla, and a single egg to deliver bakery-quality results in your own kitchen. Whether you serve them warm for a gooey treat or enjoy them at room temperature, these cookies make an ideal snack, dessert, or sweet gift. Keywords: peanut butter oatmeal cookies, chocolate chunk cookies, easy cookie recipe.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Rolled oats
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Creamy peanut butter
- 0.5 cup Packed brown sugar
- 0.25 cup Granulated sugar
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1 cup Chocolate chunks (or 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 medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
Add the egg and vanilla extract to the wet mixture and continue to beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing, as it may affect the cookie texture.
Gently fold the chocolate chunks into the dough using a spatula or wooden spoon.
Using a cookie scoop or spoon, drop rounded tablespoons 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 lightly golden. The centers should still look slightly soft, as they will firm up as the cookies cool.
Remove the baking sheets from the oven and allow the cookies to cool on the trays for 5 minutes before transferring them to wire racks to cool completely.
Serve the cookies slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 144 mg | 6% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 17.1 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 124 mg | 3% | |
*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.
