I remember the first time I made my peanut butter oatmeal chocolate chip cookies it was early in the morning and I was rushing a bit because the kids were already awake and asking for breakfast and somehow I spilled some sugar on the floor which made me laugh and the kitchen looked like a little hurricane but I kept going and honestly the cookies turned out chewy and sweet and the chocolate melted perfectly which made me feel proud and a little relieved.
Another time I tried making the same peanut butter oatmeal chocolate chip cookies but I forgot to add the vanilla extract and at first I thought oh no this is ruined but when I tasted them they were still so good and nutty with chocolate hiding in every bite and my husband even said they were better than before which made me grin and I decided it’s okay to have little mistakes sometimes.
Last week I made the peanut butter oatmeal chocolate chip cookies and Chocolate Peanut Butter Cheesecake Bars for a small party and I accidentally used crunchy peanut butter instead of creamy and the texture was different and a bit chunky which made me worry at first but everyone loved the surprise crunch and I realized that cooking is about experimenting and enjoying little surprises along the way .
I like to eat these cookies with a glass of cold milk which makes the chocolate melt just right or with a scoop of vanilla ice cream on top or sometimes I crumble them into yogurt which is a fun breakfast idea and I also tried them with peanut butter spread on toast and it was heavenly and you can even break them into pieces and mix with oatmeal for a cookie flavored morning or use them as a topping for pudding or even dip them in hot chocolate for an extra cozy treat and honestly every way I tried them tasted amazing.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups old-fashioned oats
- 1 cup chocolate chips
ingredients notes
For the peanut butter you can use creamy or chunky depending on your preference and it will make the cookies taste slightly different and the unsalted butter should be soft so it mixes easily with the sugars and the brown sugar adds sweetness and a little chewiness while the granulated sugar makes the cookies a little crispy and the eggs help the cookies stick together and make them fluffy also the vanilla extract adds a yummy flavor and the all-purpose flour is important for structure and the baking soda makes the cookies rise a bit and the salt balances the sweetness also the old-fashioned oats make the cookies chewy and healthy feeling and the chocolate chips add melty chocolate in every bite.
kitchen equipment needed
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or wooden spoon
- Baking sheets
- Parchment paper
- Cooling rack
- Spatula
How to Make Peanut Butter Oatmeal Chocolate Chip Cookies?
step 1: preheat the oven
Preheat your oven to 350 degrees Fahrenheit also line your baking sheets with parchment paper to stop the cookies from sticking.
step 2: mix the butter and peanut butter
In a large bowl beat together the softened butter and peanut butter using an electric mixer or a wooden spoon until creamy and smooth.
step 3: add the sugars
Add the brown sugar and granulated sugar then mix well until fluffy and well combined.
step 4: add eggs and vanilla
Beat in the eggs one at a time then stir in the vanilla extract until everything is smooth and creamy.
step 5: combine dry ingredients
In another bowl whisk together the all purpose flour baking soda and salt then slowly mix it into the wet mixture until just combined.
step 6: add oats and chocolate chips
Fold in the old fashioned oats and chocolate chips carefully making sure everything is evenly spread through the dough.
step 7: scoop cookies
Use a spoon or cookie scoop to place dough balls onto the prepared baking sheets leaving space between each cookie because they will spread a little.
step 8: bake the cookies
Bake in the preheated oven for 10 to 12 minutes or until the edges are golden brown and the centers look soft and slightly underbaked.
step 9: cool cookies
Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a cooling rack to finish cooling.
step 10: enjoy
Once cooled enjoy your chewy and chocolatey peanut butter oatmeal cookies with a glass of milk or just by themselves.
storage options
You can store this Peanut Butter Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to five days or in the fridge for up to two weeks and for longer storage you can freeze them for up to three months making sure to separate layers with parchment paper so they don’t stick together also to eat frozen cookies just leave them at room temperature for a few minutes and they taste freshly baked again.
variations
If you want a fun change you can replace the chocolate chips with white chocolate chips or even butterscotch chips also adding chopped nuts like walnuts or pecans makes the cookies crunchier and more nutty another idea is to add dried fruits like raisins or cranberries for a chewy fruity twist you can even mix in some cinnamon or pumpkin spice to give them a warm cozy flavor finally you could swap the peanut butter for almond butter or cashew butter and the taste will be creamy but slightly different.
faq
what is this Peanut Butter Oatmeal Chocolate Chip Cookies recipe made of?
This recipe is made of peanut butter, butter, sugar, eggs, flour, oats, chocolate chips, and a little baking soda and salt which together create a soft chewy cookie with melty chocolate and a peanut buttery taste.
what does this Peanut Butter Oatmeal Chocolate Chip Cookies taste like?
The cookies taste sweet, chocolatey, and nutty with a chewy texture from the oats and soft centers from the peanut butter.
can i use crunchy peanut butter?
Yes, crunchy peanut butter works too and it will make the cookies a little chunkier and nuttier with small pieces of peanut in every bite.
can i make smaller Peanut Butter Oatmeal Chocolate Chip cookies?
Absolutely making smaller cookies works well and they will bake a little faster so check them after eight minutes to avoid overbaking.
Are these Peanut Butter Oatmeal Chocolate Chip Cookies healthy?
They are a little healthier than regular cookies because of the oats and peanut butter but they are still a treat so enjoy them in moderation.
Can I double this Peanut Butter Oatmeal Chocolate Chip Cookies recipe?
Yes you can double everything easily just make sure to use a bigger bowl and you may need to bake in batches to fit the oven .
can i substitute chocolate chips?
Yes chocolate chips can be replaced with white chocolate butterscotch raisins or even peanut butter chips depending on your taste.
how long do they stay fresh?
Stored in an airtight container they stay fresh at room temperature for five days and if you freeze them they last up to three months and they taste almost like fresh cookies when thawed.
Peanut Butter Oatmeal Chocolate Chip Cookies
Course: DessertCuisine: AmericanDifficulty: Easy24
servings15
minutes12
minutes180
kcal27
minutesChewy peanut butter oatmeal chocolate chip cookies that are soft, sweet, and perfect for snacks or dessert
Ingredients
1 cup creamy peanut butter
1/2 cup unsalted butter softened
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups old-fashioned oats
1 cup chocolate chips
Directions
- Preheat your oven to 350 degrees Fahrenheit also line your baking sheets with parchment paper to stop the cookies from sticking
- In a large bowl beat together the softened butter and peanut butter using an electric mixer or a wooden spoon until creamy and smooth
- Add the brown sugar and granulated sugar then mix well until fluffy and well combined
- Beat in the eggs one at a time then stir in the vanilla extract until everything is smooth and creamy
- In another bowl whisk together the all-purpose flour, baking soda, and salt then slowly mix it into the wet mixture until just combined
- Fold in the old-fashioned oats and chocolate chips carefully making sure everything is evenly spread through the dough
- Use a spoon or cookie scoop to place dough balls onto the prepared baking sheets leaving space between each cookie because they will spread a little
- Bake in the preheated oven for 10 to 12 minutes or until the edges are golden brown and the centers look soft and slightly underbaked
- Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a cooling rack to finish cooling
- Once cooled enjoy your chewy and chocolatey peanut butter oatmeal cookies with a glass of milk or just by themselves
