Chocolate Peanut Butter Oatmeal Cookies
These Chocolate Peanut Butter Oatmeal Cookies are the perfect blend of creamy peanut butter, rich chocolate chips, and chewy oats. They’re easy to make, packed with flavor, and ideal for any occasion—whether you're looking for a sweet snack, a dessert for a gathering, or a homemade treat to share with family.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup creamy peanut butter smooth, no added sugar or oils
- 1 cup semisweet chocolate chips or chunks
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven & Prepare the Baking Sheet:
- Preheat your oven to 350°F (175°C). Cover a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Peanut Butter & Butter:
- In a large bowl, beat together butter and peanut butter using a hand mixer or stand mixer. Mix until smooth and creamy.
- Add Sugars:
- Add brown sugar and granulated sugar to the peanut butter mixture. Beat until fluffy and well combined.
- Incorporate Wet Ingredients:
- Add egg and vanilla extract to the bowl, mixing until smooth.
- Combine Wet & Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Add Oats & Chocolate Chips:
- Fold in the old-fashioned oats and chocolate chips until evenly distributed.
- Scoop & Bake:
- Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheet. Space them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges turn golden brown and the centers remain slightly soft.
- Cool:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.