Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
User Reviews
4.6
168 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Chill Time
2 hrs
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Total Time
2 hrs 22 mins
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Servings
13
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Calories
361 kcal
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Course
Baked Goods
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Cuisine
American
Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
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These peanut butter oatmeal chocolate chip cookies combine 3 favorite cookies into 1 so you don't have to choose!! Easy, no-mixer recipe, and always a hit!
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Ingredients
- ½ cup unsalted butter melted
- ⅓ cup creamy peanut butter
- 1 large egg + 1 egg yolk discard extra white or save for another use
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup old-fashioned whole rolled oats not instant or quick cook
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
- ¾ cup semi-sweet chocolate chips
- ½ cup peanut butter chips white chocolate or butterscotch chips may be substituted
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Instructions
- To a large, microwave-safe bowl add the butter, peanut butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 15-second increments until mixture can be stirred smooth.
- Wait momentarily before adding the egg and yolk so you don’t scramble them. Add the egg, sugars, vanilla, and whisk until combined. It’s okay if mixture is slightly granular.
- Add the oats and stir to combine.
- Add the flour, baking soda, salt, and stir to combine; don’t overmix. Dough is fairly thick.
- Add the chocolate chips, peanut butter chips, and stir to incorporate.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Dough is a bit on the oily side before chilling and becomes less oily as it chills.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 11 to 12 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition Information
Show Details
Serving
1cookie
Calories
361kcal
(18%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
7g
Cholesterol
47mg
(16%)
Sodium
189mg
(8%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Nutrition Facts
Serving: 13Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 361kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 47mg | 16% |
| Sodium | 189mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
168 reviews
Excellent
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