Peanut Butter Oatmeal Chocolate Chip Cookies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
30 cookies
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Calories
286 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Peanut Butter Oatmeal Chocolate Chip Cookies
Description
Peanut Butter Oatmeal Chocolate Chip Cookies mix all-purpose flour, baking soda, salt, and cinnamon as the dry base. Butter and sugars are creamed with peanut butter to form a smooth, rich foundation. Eggs and vanilla extract add moisture and flavor, followed by the careful addition of dry ingredients to avoid overmixing. Rolled oats, chocolate chips, peanut butter chips, and coconut flakes contribute to the cookie’s dense, chewy texture and complex sweet flavor.
The dough is scooped onto a baking sheet spaced adequately to allow spreading. Baking at 350°F yields cookies with lightly browned edges while maintaining softness inside. This balance prevents overbaking, which can dry the centers.
Cookies enjoy a range of flavors from the combination of oats and peanut butter, complemented by chocolate and coconut. They are suitable for snacks, lunchboxes, or casual desserts.
They can be stored in an airtight container at room temperature for several days or frozen either baked or as dough for longer preservation.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup unsalted butter at cool room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 cup peanut butter creamy
- 2 egg large
- 1 tablespoon vanilla extract pure
- 2 cups old fashioned oats
- 1 cup semisweet chocolate chips
- 1 cup peanut butter chips
- 1/2 cup sweetened coconut flakes
- sea salt for sprinkling on cookies, extra
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars until creamy, about 1 minute. Scrape down the sides of the bowl with a spatula and add the peanut butter. Beat until smooth and creamy.
- Add in the eggs and vanilla extract and mix until well combined.
- With the mixer off, add the dry ingredients. Mix on low until just combined, don’t over mix.
- Stir in the oats, chocolate chips, peanut butter chips, and coconut.
- Use a cookie scoop or spoon to scoop the cookie dough onto the prepared baking sheet, about 3 tablespoons of dough per cookie. Leave about 2-inches between each cookie because they will spread as they bake.
- Bake for 10 to 12 minutes or until slightly golden brown around the edges but still soft in the center. Don’t over bake.
- Remove from the oven and sprinkle with the tops of the cookies with a little sea salt. Let the cookies cool on the baking sheet for 5 minutes or until set. Transfer to a cooling rack and let cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- You may freeze baked cookies or cookie dough for up to 3 months without loss of quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 177mg | 7% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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