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Oatmeal Peanut Butter Chocolate Chip Cookies
Peanut Butter Oatmeal Chocolate Chip Cookies are a chewy, delicious treat packed with peanut butter flavor. Perfect for parties, bake sales, or just enjoying at home, these cookies are so good you’ll want to make extra to keep for yourself!
Prep Time
10 mins
Cook Time
10 mins
Cooling time
5 mins
Total Time
25 mins
Servings: 42 cookies
Calories: 154 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup all-purpose flour spooned & leveled
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened or 1 ½ sticks
- ¾ cup creamy peanut butter
- ½ cup white granulated sugar
- ½ cup packed light brown sugar
- 1 egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- ¾ cup quick-cooking oats
- ½ cup peanut butter chips
- ½ cup Chopped Pecans
Instructions
- Preheat the oven to 350° F.
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl add the flour, cinnamon, baking powder, baking soda, and salt. Mix with a whisk until combined. Set aside.
- In another large bowl add the butter, peanut butter, sugars, egg, and vanilla. With a hand mixer over medium speed mix until combined.
- Add the dry flour ingredients to the wet ingredients. Use the hand mixer to mix until combined.
- Add the chocolate chips, oats, peanut butter chips, and pecans. Stir with a spoon until combined.
- Scoop out the dough onto your baking sheet 3 inches apart.
- Bake for 10 to 12 minutes or until the edges are slightly golden brown.
- Remove the cookies from the oven. Allow them to rest for 5 minutes on the baking sheet.
- Transfer the cookies to a cooling rack.
Cup of Yum
Notes
- Use a cookie scoop instead of a spoon! Not only does the dough release easier, but it also ensures that the cookies are the same size, so they bake at the same rate.
- Freeze the cookie dough. Scoop the dough onto a parchment-lined baking tray and freeze for an hour. Transfer them to a freezer-safe container with parchment between the layers and freeze them for up to 3 months. Bake the cookies straight from frozen and add 1-2 minutes to their cooking time.
- Swap the chips: Feel free to use white chocolate chips instead of chocolate or use all peanut butter chips or all chocolate chips. You can even use milk chocolate or dark chocolate depending on your chocolate preference.
Nutrition Information
Calories
154kcal
(8%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
22mg
(7%)
Sodium
80mg
(3%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
229IU
(5%)
Vitamin C
0.02mg
(0%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 42cookies
Amount Per Serving
Calories 154
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 80mg | 3% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.