Peanut Butter Oatmeal Chocolate Chip Cookies
These delicious cookies blend the rich flavors of peanut butter, hearty oats, and sweet chocolate chips for a chewy, nostalgic treat.
Ingredients
Cookie Base
- 1 cup creamy or crunchy peanut butter Use your preference.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg Room temperature for better mixing.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-Ins
- 1 cup chocolate chips Milk or dark chocolate chips work well.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the peanut butter, brown sugar, and granulated sugar until smooth.
- Add the egg and vanilla extract to the mixture and beat until well combined.
- In a separate bowl, combine the rolled oats, all-purpose flour, baking soda, and salt. Mix until blended.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the chocolate chips until evenly distributed.
Baking
- Use a cookie scoop or spoon to drop dough balls onto the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes, until golden around the edges but still soft in the center.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Cookies can be stored in an airtight container for up to one week. For longer storage, freeze them. Let frozen cookies thaw at room temperature or microwave for about 10 seconds to warm them up.