Why Make This Recipe
Oatmeal Peanut Butter Chocolate Chip Cookies are not just any cookies; they blend the hearty texture of oats, the creaminess of peanut butter, and the sweet indulgence of chocolate chips into every bite. These cookies are chewy, plump, and perfect for anyone who loves a combination of flavors and textures. Whether you’re baking for a special occasion or just want a delicious treat for yourself, these cookies are sure to satisfy.
How to Make Chewy and Plump Oatmeal Peanut Butter Chocolate Chip Cookies
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup brown sugar (firmly packed; dark brown is preferred, but light brown works too)
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 2 cups old-fashioned rolled oats
- 1 cup chocolate chips
Directions
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the butter and both sugars on medium-high speed until combined.
- Add the peanut butter and continue mixing until the mixture is light and fluffy, about 3-5 minutes.
- Scrape down the sides of the bowl and add the vanilla and the egg. Mix until everything is well combined.
- With the mixer on low, add the flour mixture and blend until just combined.
- Fold in the oats and chocolate chips.
- Chill the dough in the refrigerator for 45 minutes to one hour.
- Preheat the oven to 350°F (175°C).
- Prepare baking sheets with a silicone baking mat or parchment paper.
- Using a cookie scoop (approximately 2 tablespoons of dough), place the cookie dough on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 12-15 minutes until the edges are lightly browned. The cookies may appear puffy, so lightly press down on the tops once removed from the oven for a less domed appearance.
- Allow the cookies to cool on the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
How to Serve Chewy and Plump Oatmeal Peanut Butter Chocolate Chip Cookies
These cookies are delightful on their own, but you can elevate the experience by serving them warm with a glass of cold milk or a cup of coffee. They also pair well with a scoop of vanilla ice cream for an indulgent dessert.
How to Store Chewy and Plump Oatmeal Peanut Butter Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should last for up to a week. For longer storage, you can freeze the baked cookies in a freezer-safe container for up to three months. Just thaw them at room temperature when you crave a delicious treat.
Tips to Make Chewy and Plump Oatmeal Peanut Butter Chocolate Chip Cookies
- Make sure your butter is at room temperature for easier mixing.
- Chilling the dough is key to achieving the right texture, so don’t skip this step.
- Use old-fashioned rolled oats for the best chewy texture.
- Experiment with different types of chocolate chips, such as dark chocolate or white chocolate, to add variety.
Variation
You can add chopped nuts, like pecans or walnuts, for an extra crunch. Dried fruits like raisins or cranberries can also be a tasty addition to the mix.
FAQs
-
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend. -
What if I don’t have peanut butter?
You can use almond butter or sunflower seed butter as a substitute. -
Can I use quick oats instead of rolled oats?
Yes, but using old-fashioned rolled oats will give you a chewier texture that is characteristic of these cookies.
Oatmeal Peanut Butter Chocolate Chip Cookies
- Total Time: 60 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These cookies blend the hearty texture of oats, creamy peanut butter, and sweet chocolate chips, creating a chewy and indulgent treat.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup brown sugar (firmly packed)
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 2 cups old-fashioned rolled oats
- 1 cup chocolate chips
Instructions
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, cream the butter and both sugars on medium-high speed until combined.
- Add the peanut butter and continue mixing until light and fluffy, about 3-5 minutes.
- Scrape down the sides of the bowl and add the vanilla and egg. Mix until well combined.
- With the mixer on low, add the flour mixture and blend until just combined.
- Fold in the oats and chocolate chips.
- Chill the dough in the refrigerator for 45-60 minutes.
- Preheat the oven to 350°F (175°C).
- Prepare baking sheets with a silicone mat or parchment paper.
- Using a cookie scoop, place the dough on the sheets, spacing about 2 inches apart.
- Bake for 12-15 minutes until edges are lightly browned.
- Allow to cool on the pan for 5 minutes, then transfer to a cooling rack.
Notes
Store cookies in an airtight container for up to a week, or freeze for up to three months.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American