Servings
Font
Back
0 from 168 votes

Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

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!

Prep Time
10 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 22 mins
Servings: 13
Calories: 361 kcal
Course: Baked Goods
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the oats and stir to combine.
  4. Add the flour, baking soda, salt, and stir to combine; don’t overmix. Dough is fairly thick.
  5. Add the chocolate chips, peanut butter chips, and stir to incorporate.
  6. 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.
  7. 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.
  8. 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).
  9. 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.
  10. 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

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

% 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.