Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
User Reviews
4.6
168 reviews
Excellent
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Prep Time
10 mins
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Cook Time
12 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 Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies combine melted butter and creamy peanut butter with rolled oats, brown and granulated sugars, eggs, and flour. The addition of peanut butter and two types of chips creates a rich cookie with a moist, chewy texture and a balance of sweet and nutty flavors. After chilling, the dough produces cookies with a soft crumb perfect for enjoying fresh or storing.
Description
The recipe begins by melting butter and peanut butter together, then mixing in egg, sugar, and vanilla to form a slightly granular batter. Rolled oats provide chewiness and body while flour, baking soda, and salt balance the texture. Semi-sweet chocolate chips and peanut butter chips are folded into the dough for bursts of chocolate and complementary nutty sweetness.
The dough is portioned into roughly 13 large mounds, chilled for at least two hours to help maintain shape and develop flavor, then baked until just set. This chilling step is important to achieve the desired soft and chewy texture.
Cookies keep well stored at room temperature for up to a week or frozen long-term. Dough can also be refrigerated or frozen before baking to bake fresh cookies as needed.
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Ingredients
- ½ cup butter melted, unsalted
- ⅓ cup peanut butter creamy
- 1 egg discard extra white or save for another use, large egg plus 1 yolk
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup old-fashioned rolled oats not instant or quick cook, whole
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
- ¾ cup chocolate chips semi-sweet
- ½ cup peanut butter chips white chocolate or butterscotch chips may be substituted
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 stay fresh up to 1 week at room temperature in an airtight container.
- Freeze baked cookies for up to 6 months to preserve flavor and texture.
- Unbaked dough can be refrigerated for up to 5 days or frozen for 4 months, allowing baking in smaller batches.
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
(41%)
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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