Peanut Butter Oatmeal Chocolate Chip Cookies
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
12 Cookies
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Calories
279 kcal
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Course
Baked Goods
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Cuisine
American
Peanut Butter Oatmeal Chocolate Chip Cookies
Description
This cookie recipe combines eggs beaten smooth with creamy peanut butter and pure maple syrup to compose a sticky dough. Rolled oats, baking soda, cinnamon, and sea salt are stirred in to add texture and subtle warmth. Chocolate chips can be included for extra sweetness and melty bursts. Dropped in generous mounds onto parchment-lined sheets and baked at 350°F for 9 to 12 minutes, these cookies form a set but remain moist inside. Cooling before serving helps the cookies firm up for handling.
The cookies are thick with a pronounced peanut butter flavor and chewy oats that provide a rustic mouthfeel. The optional cinnamon enhances complexity, while sea salt balances sweetness. Baking time can be adjusted to preference for softness or more firm edges.
Omitting eggs creates a vegan version. Cookies store at room temperature for a couple of days, refrigerate for longer freshness, or freeze for extended keeping.
Omit eggs for a vegan cookie with strong peanut butter flavor.Store cookies in an airtight container at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.Baking time can be adjusted between 9 to 12 minutes depending on cookie size and desired texture.
Ingredients
- 2 egg
- 1 cup peanut butter
- ⅓ cup pure maple syrup
- 1 ½ cups rolled oats
- ¼ tsp baking soda
- 1/2 tsp ground cinnamon optional
- 1/2 tsp salt sea salt
- 2/3 cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.
- Whisk the eggs in a mixing bowl until they are well-beaten.
- Add in the peanut butter and pure maple syrup to the large bowl and stir until the wet ingredients are well-combined.
- Stir in the dry ingredients (oats, cinnamon, baking soda, and sea salt) until a thick, sticky dough forms.
- Mix in the chocolate chips until they are well-distributed throughout the dough.
- Drop mounds of dough onto the prepared baking sheet, forming whatever size cookies you like. I make 6 giant cookies, but you can make smaller ones for a reasonable portion.
- Bake for 9 to 12 minutes, or until the cookies appear set up. I bake mine for 10 minutes.
- Allow the cookies to cool for 10 minutes before serving.
Notes
- Eggs can be omitted to make a vegan version while keeping strong peanut butter flavor.
- Store cookies at room temperature in a sealed container for up to 2 days.
- Refrigerate cookies for up to 5 days to maintain freshness.
- Freeze cookies in a large zip lock freezer bag for up to 3 months for long-term storage.
- Baking time ranges from 9 to 12 minutes depending on cookie size and preferred texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Cookies
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1(of 12) | |
| Calories | 279kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 35mg | 12% |
| Sodium | 232mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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