Include in Print View:

Peanut Butter Oatmeal Chocolate Chip Cookies

Prep Time 5 mins
Cook Time 15 mins
Rest Time 30 mins
Total Time 50 mins
Cooking Method: ,
Courses: ,
Servings: 32
Ingredients
  • 1 1/2 cup flour (spooned and leveled)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter (softened)
  • 1 cup brown sugar (packed; see note)
  • 1/2 cup sugar (see note)
  • 2 eggs (at room temperature)
  • 1 cup creamy peanut butter (natural, well stirred; see note if not using natural peanut butter)
  • 2 tsp vanilla
  • 2 cup oats
  • 2 1/2 cup chocolate chips
Instructions
  1. 1
    Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  2. 2
    In a large bowl, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. 3
    Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  4. 4
    Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
  5. 5
    Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
  6. 6
    Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Note

Recipe works well as written with well-stirred natural peanut butter. If using regular peanut butter (like Jif or Skippy), swap amounts of brown sugar and white sugar. White sugar causes more spreading while brown sugar keeps cookies compact. With more solid (regular) peanut butter, cookies will naturally spread less.