Peanut Butter Oatmeal Chocolate Chip Cookies
Irresistibly chewy cookies that blend peanut butter and chocolate with oats for a delightful treat.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.75 teaspoon sea salt
- 1 teaspoon baking powder
Wet Ingredients
- 2 sticks room temperature butter Makes the cookies lighter.
- 1 cup sugar
- 0.5 cup brown sugar (light or dark)
- 2 large eggs Room temperature
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
Mix-Ins
- 2 cups old-fashioned oats
- 2.5 cups chocolate chips With additional for topping
Instructions
Preparation
- Whisk together flour, baking soda, baking powder, and sea salt in a medium bowl. Set aside.
- In a large bowl, beat the room temperature butter until smooth and creamy for about 1 minute.
- Add white sugar and brown sugar to the butter and blend for about 2 minutes until lighter and aerated.
- Incorporate eggs, peanut butter, and vanilla extract, mixing for 1 minute, scraping down sides as needed.
- Add the dry ingredients from the medium bowl, mixing on low speed just until incorporated.
- Stir in old-fashioned oats until evenly distributed.
- Add chocolate chips and mix for an additional minute.
- Cover and chill the dough in the fridge for 20 minutes.
Baking
- Preheat the oven to 350°F (325°F for convection oven).
- Line a baking sheet with silicone mat or parchment paper.
- Drop large tablespoons of dough onto the prepared sheet, spaced about 2.5 inches apart.
- Bake for 10-12 minutes, until edges are slightly brown.
- Top cookies with additional chocolate chips right after removing from the oven.
- Let cool on the pan for about 5 minutes before transferring to a wire rack.
Notes
Store leftover cookies in an airtight container to keep them fresh. For variety, experiment with different types of chocolate chips or add chopped nuts.