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.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3-5 days. Add a slice of bread to maintain chewiness. Can be refrigerated for longer storage or frozen baked or as dough.
