The Best Peanut Butter Oatmeal Chocolate Chip Cookies
Chewy, nutty, and loaded with melty pockets of chocolate, these Best Peanut Butter Oatmeal Chocolate Chip Cookies are the ultimate cookie trifecta! Combining the hearty texture of old-fashioned oats with the creamy richness of peanut butter and the sweetness of semi-sweet chocolate chips, these cookies offer a perfectly balanced flavor in every bite. Ready in just 25 minutes, this easy recipe is a dream for busy bakers, with simple pantry staples like brown sugar, vanilla, and all-purpose flour coming together effortlessly. Slightly crisp on the edges with a soft, melt-in-your-mouth center, these cookies are perfect for after-school snacks, holiday platters, or anytime you need a treat. Bake them to golden perfection and let the irresistible aroma fill your kitchen—your family won't be able to wait!
Log this recipe in SnapCalorie
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
- 1 teaspoon Vanilla extract
- 0.75 cup All-purpose flour
- 1.5 cups Old-fashioned rolled oats
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 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 mixer or stand mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the chocolate chips using a spatula or wooden spoon.
Scoop about 1-2 tablespoons of dough per cookie (using a cookie scoop or spoon) and place them onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten the tops of the cookie dough balls slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 9-11 minutes, or until the edges of the cookies are lightly golden brown. The centers will still look slightly underbaked, which is perfect for a soft and chewy texture.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Facts
Calories |
3970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.2 g | 276% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1856 mg | 81% | |
| Total Carbohydrate | 488.0 g | 177% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 302.9 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 283 mg | 22% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1523 mg | 32% | |
*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.
