Oatmeal Peanut Butter Chocolate Chip Cookies
Equipment
- 2 Baking sheet
- 1 stand mixer or hand mixer
- 2 Mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Cookie scoop or tablespoon
- 1 Cooling rack
- 1 parchment paper roll or silicone mats
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 3/4 cup creamy peanut butter
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine salt
- 2 cup old-fashioned rolled oats
- 1 1/4 cup semisweet chocolate chips
- 1/2 cup chopped roasted peanuts optional
- 2 tablespoon milk optional, as needed
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Mix in the peanut butter until smooth and fully incorporated.
- Add the eggs one at a time, beating well after each, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix on low just until combined.
- Fold in the oats, chocolate chips, and chopped peanuts, adding milk only if the dough seems dry or crumbly.
- Scoop 1 1/2-tablespoon mounds of dough onto the prepared sheets, spacing about 2 inches apart.
- Gently flatten the tops slightly with your fingers for even spreading.
- Bake one sheet at a time for 9 to 11 minutes until edges are set and centers look just slightly underdone.
- Cool on the baking sheet for 5 minutes, then transfer cookies to a cooling rack to rest for another 5 minutes.
Notes
Chilling the scooped dough for 20 to 30 minutes will yield thicker cookies with chewier centers, while baking from room temperature gives a slightly crisper edge; use old-fashioned rolled oats for the best texture, as quick oats can make the dough drier and spread less predictably. If your cookies spread too much, reduce the butter by 2 tablespoons or add 2 tablespoons more flour; if they don’t spread enough, press them flatter before baking or add 1 to 2 teaspoons milk. Swap in dark chocolate chips for deeper flavor, and sprinkle a pinch of flaky sea salt on warm cookies to enhance the peanut butter and chocolate notes.
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