Peanut Butter Oatmeal Chocolate Chip Cookies are the ultimate comfort bake, a delightful fusion of chewy oats, rich peanut butter, and melty chocolate chips that’s perfect for any occasion. This recipe offers a straightforward path to a batch of incredibly satisfying cookies, minimizing fuss while maximizing flavor.
Key Ingredients for Peanut Butter Oatmeal Chocolate Chip Cookies
- 1 cup (2 sticks or 227g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (210g) packed light brown sugar
- 1 cup (250g) creamy peanut butter (natural or conventional is fine, but avoid chunky for smoother cookies)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups (260g) old-fashioned rolled oats (not instant oats)
- 1 ½ cups (255g) semi-sweet chocolate chips (or a mix of milk and dark chocolate)
How to Make Peanut Butter Oatmeal Chocolate Chip Cookies
Get ready to create a batch of irresistible cookies that blend classic flavors with a satisfyingly chewy texture! These Peanut Butter Oatmeal Chocolate Chip Cookies are remarkably easy to whip up, requiring no complicated techniques and delivering pure joy in every bite. The magic lies in the perfect balance of creamy peanut butter, hearty oats, and decadent chocolate, all coming together for a truly satisfying bake. Best of all, you can have these delightful cookies ready in about 30 minutes of active prep time, plus baking time.
Step-by-Step Instructions
- Preheat Your Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- Cream the Butter and Sugars: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.
- Incorporate Peanut Butter and Wet Ingredients: Add the creamy peanut butter to the creamed butter and sugar mixture. Beat until well combined and incorporated. Next, add the two large eggs, one at a time, beating well after each addition. Stir in the vanilla extract until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dry ingredients.
- Gradually Add Dry to Wet Ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix until just combined, being careful not to overmix. Overmixing can lead to tough cookies.
- Stir in Oats and Chocolate Chips: Gently fold in the old-fashioned rolled oats and the semi-sweet chocolate chips using a spatula or wooden spoon. Make sure they are evenly distributed throughout the dough.
- Shape the Cookie Dough: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform size. If you prefer flatter cookies, gently press down on the tops of the dough balls with the bottom of a glass or your fingertips.
- Bake the Cookies: Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and the size of your cookies. For chewier cookies, err on the side of slightly underbaking.
- Cool the Cookies: Let the cookies cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set up properly.
Why You’ll Love This Peanut Butter Oatmeal Chocolate Chip Cookies
You’ll fall head over heels for these Peanut Butter Oatmeal Chocolate Chip Cookies because they deliver an intensely satisfying chewiness with every single bite. The delightful combination of creamy peanut butter, hearty rolled oats, and pockets of melty chocolate chips creates a flavor profile that’s both comforting and exciting, reminiscent of childhood favorites but with an elevated texture. Imagine the rustic charm of a classic oatmeal cookie elevated by the irresistible allure of peanut butter and the sweet surprise of chocolate – it’s a flavor pairing that truly sings.
Beyond their exceptional taste and texture, making these cookies at home offers significant cost savings compared to purchasing similar treats. You control the quality of ingredients, ensuring a delicious and wholesome outcome without breaking the bank, making them perfect for a budget-friendly indulgence. Unlike simpler chocolate chip cookies, the addition of oats and peanut butter creates a uniquely hearty and satisfying cookie that’s perfect for breakfast, a snack, or dessert. Don’t just dream of delicious cookies; bake them yourself and experience the pure joy they bring!
Storing and Reheating Tips
- Room Temperature Storage: Once completely cooled, store Peanut Butter Oatmeal Chocolate Chip Cookies in an airtight container at room temperature. They will stay fresh and delicious for up to 3-5 days. Adding a slice of bread to the container can help maintain their chewy texture.
- Refrigeration (Optional): For longer storage, you can refrigerate the cookies in an airtight container for up to a week. However, refrigeration can sometimes make cookies a bit harder.
- Freezing: To freeze baked cookies, ensure they are completely cool. Wrap individual cookies tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
- Reheating: To reheat cookies, place them on a baking sheet and warm in a preheated oven at 300°F (150°C) for 3-5 minutes, or until warmed through and slightly softened. You can also microwave them for about 10-15 seconds for a quick warm-up.
- Freezing Dough: Unbaked cookie dough can also be frozen. Scoop portions of dough onto a parchment-lined baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag. Bake directly from frozen, adding a minute or two to the baking time.
Final Thoughts
These Peanut Butter Oatmeal Chocolate Chip Cookies are a triumph of simple ingredients coming together for a profoundly satisfying result. So, gather your ingredients, embrace the joy of baking, and treat yourself and your loved ones to a batch of these delightful cookies.
Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.1 cup unsalted butter, softened to room temperature, 1 cup granulated sugar, 1 cup packed light brown sugar
- Add the creamy peanut butter to the creamed butter and sugar mixture. Beat until well combined and incorporated. Next, add the two large eggs, one at a time, beating well after each addition. Stir in the vanilla extract until just combined.1 cup creamy peanut butter, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dry ingredients.2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix until just combined, being careful not to overmix. Overmixing can lead to tough cookies.
- Gently fold in the old-fashioned rolled oats and the semi-sweet chocolate chips using a spatula or wooden spoon. Make sure they are evenly distributed throughout the dough.3 cups old-fashioned rolled oats, 1 ½ cups semi-sweet chocolate chips
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform size. If you prefer flatter cookies, gently press down on the tops of the dough balls with the bottom of a glass or your fingertips.
- Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and the size of your cookies. For chewier cookies, err on the side of slightly underbaking.
- Let the cookies cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set up properly.