Description
Peanut butter oatmeal chocolate chip cookies deliver comfort in each delightful bite. Hearty oats, rich chocolate, and creamy peanut butter combine to create an irresistible treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup oats
- 1 cup semi-sweet or milk chocolate chips
- ⅔ cup (156 ml) creamy peanut butter
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) granulated sugar
Binding and Flavor Ingredients:
- 4 tablespoons (56 g) room temperature butter
- 1 large egg
- 2 tablespoons (30 ml) milk
- 1 teaspoon vanilla extract
Dry Ingredients and Leavening Agents:
- ⅓ cup (40 g) all-purpose flour
- ½ teaspoon cornstarch (optional, add for softer cookies, omit for chewier)
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with silicone mats or parchment paper.
- In a large mixing bowl, cream together brown sugar, granulated sugar, peanut butter, softened unsalted butter, salt, baking soda, cornstarch, and vanilla extract using an electric mixer until the mixture becomes smooth and uniform, approximately 2 minutes.
- Add the egg to the mixture and blend thoroughly until completely incorporated.
- Gradually introduce rolled oats, all-purpose flour, and whole milk into the mixture, mixing on low speed. If the dough becomes too dense, switch to mixing with a wooden spoon or your hands.
- Carefully fold in semi-sweet chocolate chips, ensuring an even distribution throughout the dough.
- Refrigerate the cookie dough for 30 minutes to 24 hours to enhance flavor development and improve texture.
- Scoop approximately of dough for each cookie, rolling into uniform balls and positioning them 1.5 inches (3.8 centimeters) apart on the prepared baking sheets.
- Bake for 9-12 minutes until the cookie edges turn light golden brown. Optionally, press additional chocolate chips onto the surface of each cookie immediately after removing from the oven.
- Allow cookies to rest on the baking sheet for 10 minutes, then transfer to a wire cooling rack to reach room temperature.
- Store cooled cookies in an airtight container at room temperature for up to 7 days, maintaining their soft and chewy texture.
Notes
- Chilling the dough enhances the cookies’ depth of flavor and prevents excessive spreading during baking.
- Rolling dough into uniform balls ensures consistent cookie sizes and even baking throughout the batch.
- Folding chocolate chips gently prevents overmixing and maintains delicate cookie texture.
- Softening butter and peanut butter beforehand creates a smoother, more integrated cookie base.
- Using silpat or parchment paper guarantees easy cookie removal and minimal cleanup after baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 18
- Calories: 202 kcal
- Sugar: 10g
- Sodium: 99mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 16mg