Peanut Butter Oatmeal Chocolate Chip Cookies Recipe {Outrageously Delicious + Secret Tips!}
If you're looking for THE perfect combination of peanut butter, oatmeal, and chocolate, this recipe is FOR YOU! Plump and delicious, these cookies are unbeatable.
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Servings: 36 cookies
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1 teaspoon baking powder
- 2 sticks room temperature butter
- 1 cup sugar
- 1/2 cup brown sugar light or dark will work
- 2 large eggs room temperature
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 2 cups old-fashioned oats
- 2 1/2 cups chocolate chips + additional for topping
Instructions
- Whisk flour, baking soda, baking powder, and sea salt into a medium sized mixing bowl. Set aside.
- In a large mixing bowl (I prefer a stand mixer), beat butter until smooth. Minimum of 1 minute.
- Add the white and brown sugars. Beat for 2 additional minutes.
- Then add eggs, peanut butter, and vanilla. Continue beating for 1 minute, scraping sides when necessary.
- Add the dry ingredients you had mixed in step 1 into the stand mixer bowl. Gently combine on low.
- Then add the oats and continue mixing until those are combined as well.
- Finally add the chocolate chips and mix for an additional minute.
- Cover the bowl and chill dough in refrigerator for 20 minutes.
- Preheat oven to 350 degrees. (If convection oven, drop to 325 degrees.)
- Line your baking sheet with a silicone baking mat or parchment paper.
- Place large tablespoons of cookie dough onto pan, about 2 1/2 inches apart.
- Bake for 10-12 minutes or until the edges are slightly brown.
- Remove from oven and gently top each cookie with a couple additional chocolate chips.
- Let cool on pan for 5 minutes.
- Remove from pan and finish cooling on cooling racks.
- Enjoy!
Notes
Once completely cool, store cookies in an air tight container.
Between baking batches, place the dough back in the refrigerator to keep it cool.
Let pans cool between batches too.