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peanut butter oatmeal chocolate chip

Peanut Butter Oatmeal Chocolate Chip Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 2 parchment-lined baking sheet
  • 1 Cookie scoop 1.5 tablespoons
  • 1 Cooling rack

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup light brown sugar packed
  • 1/3 cup granulated sugar
  • 1 large egg room temperature
  • 2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup old-fashioned rolled oats
  • 1 cup semisweet chocolate chips
  • 1/2 cup roasted peanuts chopped, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes.
  • Beat in the egg and vanilla until fully combined and smooth.
  • In a separate bowl whisk together the flour, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet mixture and mix on low just until a soft dough forms.
  • Fold in the oats, chocolate chips, and peanuts (if using) until evenly distributed.
  • Scoop 1.5-tablespoon mounds of dough onto the prepared sheets, spacing them about 2 inches apart.
  • Lightly flatten the tops with your fingers or the bottom of a glass for even spreading.
  • Bake one sheet at a time for 9–11 minutes until the edges are set and lightly golden but centers look slightly soft.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool for the remaining resting time.

Notes

For chewier cookies, underbake slightly and allow carryover heat to finish setting; for crispier edges, bake an extra 1–2 minutes. If the dough seems too soft to scoop, chill it for 20–30 minutes to prevent excessive spreading. Use old-fashioned oats for the best texture; quick oats can make the cookies denser. Swap in dark chocolate chips or chunks for deeper flavor, and sprinkle a pinch of flaky sea salt on warm cookies to balance sweetness. Store in an airtight container at room temperature for up to 4 days or freeze baked cookies (or dough balls) for up to 2 months.
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