Description
Deliciously chewy Peanut Butter Oatmeal Chocolate Chip Cookies packed with rolled oats, creamy peanut butter, melty chocolate chips, and a hint of vanilla. These cookies offer a perfect balance of sweetness and texture with optional crunchy peanuts. Easy to prepare and baked to golden perfection, they make a wonderful homemade treat for any occasion.
Ingredients
Scale
Butter and Sugars
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter (creamy or chunky)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-Ins
- 1 1/2 cups semisweet chocolate chips
- Optional: 1/2 cup chopped peanuts for extra crunch
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to ensure the cookies don’t stick.
- Cream the butters and sugars: In a large mixing bowl, beat together the softened unsalted butter, peanut butter, brown sugar, and granulated sugar until the mixture is smooth, creamy, and well combined.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to fully integrate them. Stir in the vanilla extract to enhance the flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening and seasoning in the cookies.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined to avoid overmixing, which can toughen the cookies.
- Add oats and chocolate chips: Fold in the rolled oats and semisweet chocolate chips. If using, also stir in the chopped peanuts for a delightful crunch.
- Scoop dough onto baking sheet: Using a rounded tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown and the centers appear set.
- Cool: Allow the cookies to rest on the baking sheet for 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely. This step helps them firm up and develop their perfect chewy texture.
Notes
- You can use either creamy or chunky peanut butter based on your texture preference.
- For extra crunch, add the optional chopped peanuts or substitute with chopped walnuts.
- Make sure not to overbake to keep the cookies soft and chewy inside.
- Use parchment paper or a silicone mat to ensure easy cleanup and prevent sticking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies or dough balls for later baking.
