Peanut Butter Oatmeal Chocolate Chip Cookies. Combining the rich flavors of peanut butter and chocolate with the wholesome texture of oats, these cookies are perfect for any occasion.

Why You’ll Love These Peanut Butter Oatmeal Chocolate Chip Cookies

• Delicious Flavor: The combination of peanut butter, chocolate chips, and oats creates a mouthwatering treat.
• Versatile Texture: Adjust the texture by including or omitting the cornstarch for softer or chewier cookies.
• Easy to Make: Simple ingredients and straightforward instructions make these cookies a breeze to prepare.

Ingredients for Peanut Butter Oatmeal Chocolate Chip Cookies

• ½ cup brown sugar
• ¼ cup granulated sugar
• ⅔ cup creamy peanut butter
• 4 tablespoons room temperature butter
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon cornstarch (optional, for a softer cookie)
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup oats (5-minute)
• ⅔ cup all-purpose flour
• 2 tablespoons milk
• 1 cup semi-sweet or milk chocolate chips (plus more for topping, optional)

Directions for Making Peanut Butter Oatmeal Chocolate Chip Cookies

1. Preheat Oven:

• Preheat your oven to 350°F (175°C).
• Line two baking sheets with silpats or parchment paper.

2. Mix Ingredients:

• In a large mixing bowl on medium speed, beat together the brown sugar, granulated sugar, peanut butter, butter, salt, baking soda, cornstarch (if using), and vanilla extract for about 2 minutes, or until creamy and well combined.
• Beat in the egg until incorporated.

3. Combine Dry Ingredients:

• Add the oats, flour, and milk to the mixture. Beat on low speed until just combined. If the mixture is too thick to beat, mix by hand.
• Stir in the chocolate chips.

4. Chill Dough:

• Cover the dough with plastic wrap and refrigerate for 30 minutes, or up to 24 hours.

5. Shape and Bake:

• Scoop up two tablespoons of the dough and roll into balls. Place them about 1 ½ inches apart on the prepared baking sheets.
• Bake for 9-12 minutes, or until the bottoms are light brown.
• Remove from the oven and, if desired, press a few chocolate chips into the top of each cookie.
• Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

6. Store:

• Store the cookies in an airtight container in a cool, dry place for up to one week.

Tips for the Best Peanut Butter Oatmeal Chocolate Chip Cookies

• Chill the Dough: Refrigerating the dough helps prevent the cookies from spreading too much while baking.
• Room Temperature Ingredients: Ensure the butter and egg are at room temperature for a smoother dough.
• Adjust Texture: Add cornstarch for softer cookies or omit for a chewier texture.

FAQ about Peanut Butter Oatmeal Chocolate Chip Cookies

Q: Can I use natural peanut butter?
A: Yes, but make sure to mix it well to incorporate the oil before using. The texture might be slightly different.

Q: How do I make the cookies gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend. Ensure the oats are certified gluten-free.

Q: Can I freeze the dough?
A: Yes, you can freeze the dough balls. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Q: How do I prevent the cookies from spreading too much?
A: Chilling the dough before baking helps the cookies retain their shape.

Q: Can I use old-fashioned oats instead of 5-minute oats?
A: Yes, but the texture will be chewier. You can pulse them in a food processor for a few seconds to break them down slightly.

Yield: 24 cookies

SOFT & CHUBBY PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES

Print

Every bite of these soft, chubby cookies overflows with chocolate chips, oats and peanut butter. It's like three cookies rolled into one.

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Ingredients

• ½ cup brown sugar
• ¼ cup granulated sugar
• ⅔ cup creamy peanut butter
• 4 tablespoons room temperature butter
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon corn starch, optional (add for a softer cookie, omit for a chewier cookie)
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup oats, 5-minute
• ⅔ cup all-purpose flour
• 2 tablespoons milk
• 1 cup semi-sweet or milk chocolate chips, plus more for the tops - optional

Instructions

1. Preheat the oven to 350° F. Line two baking sheets with silpats or parchment paper.
2. In a large mixing bowl on medium speed beat both sugars, the peanut butter, butter, salt, baking soda, corn starch and vanilla together about 2 minutes or until creamy and combined.
3. Beat in the egg.
4. Add the oats, flour and milk - beat on low until combined - if the mixture is too thick to beat mix by hand.
5. Stir in the chocolate chips.
6. Cover with plastic and refrigerate ½ hour or up to 24 hours.
7. Scoop up two tablespoons of the dough and roll into a ball. Place about 1 + ½ inches apart on the baking sheet.
8. Bake 9 - 12 minutes or until light brown on the bottom. Remove from the oven and press a few chocolate chips into the top of each one if you like.
9. Cool on the sheet 10 minutes then remove to a wire rack and cool completely.
10. Store tightly covered in a cool, dry place up to one week.

Notes

Approximate Nutrition Information for Peanut Butter Oatmeal Chocolate Chip Cookies

• Calories: 190 kcal per cookie
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 150mg
• Total Carbohydrates: 22g
• Dietary Fiber: 2g
• Sugars: 14g
• Protein: 4g

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving:Unsaturated Fat: 0g

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