Perfect Peanut Butter Oatmeal Chocolate Chip Cookies
Indulge in the ultimate cookie trifecta with these Perfect Peanut Butter Oatmeal Chocolate Chip Cookies! This recipe blends the creamy richness of peanut butter, the hearty texture of old-fashioned rolled oats, and the decadent sweetness of semisweet chocolate chips for a soft, chewy treat that delivers on every bite. Ready in just 25 minutes, these quick and easy cookies feature a balanced sweetness from granulated and brown sugars, while a dash of pure vanilla extract enhances their warm, comforting flavor. Perfect for after-school snacks, holiday baking, or afternoon cravings, these cookies are a crowd-pleaser that can be stored for days or frozen for future indulgence. Whether you're a fan of peanut butter cookies or seeking a wholesome twist with oats, this is the recipe to bookmark!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Creamy peanut butter
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 Large eggs
- 2 teaspoons Pure 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 Semisweet 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 brown sugar until fluffy and well combined, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then blend in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry mixture to the wet mixture, mixing just until combined.
Stir in the rolled oats and chocolate chips with a spatula or wooden spoon until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as the cookies cool.
Remove the cookies from the oven and allow them to cool on the baking sheet 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 a week or freeze for longer storage.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 13.9 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 103 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.
