why make this recipe
These Chewy and Plump Oatmeal Peanut Butter Chocolate Chip Cookies are the perfect treat for cookie lovers. They combine the hearty texture of oats, the rich flavor of peanut butter, and the sweetness of chocolate chips. Each bite is chewy, soft, and packed with deliciousness. Whether you’re baking for family, friends, or just for yourself, these cookies will satisfy your sweet tooth and provide a comforting snack.
how to make Chewy and Plump Oatmeal Peanut Butter Chocolate Chip Cookies
Ingredients :
- 3/4 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- ½ cup brown sugar (firmly packed, dark or light brown)
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- ½ teaspoon pure vanilla extract
- 1 large egg
- 2 cups old-fashioned rolled oats
- 1 cup chocolate chips
Directions :
- In a medium size bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and both sugars on medium high with a stand mixer fitted with the paddle attachment, or use a hand mixer, until combined. Add peanut butter and continue mixing until light and fluffy, about 3-5 minutes.
- Scrape down your bowl and add vanilla and the egg. Mix until well combined.
- With the mixer on low, add the flour mixture and blend until just combined.
- Fold in oats and chocolate chips.
- Chill the dough for 45 minutes to one hour.
- Preheat your oven to 350°F.
- Prepare baking sheets with a silicone baking mat or parchment paper.
- Using a cookie scoop (about 2 tablespoons of dough), place cookie dough on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes until the edges are lightly browned. They will be a bit puffy; I like to lightly press down on the tops once removed from the oven to give them a less domed appearance.
- Allow the cookies to cool on the pan for 5 minutes, and 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 best served slightly warm, allowing the chocolate chips to be melty and gooey. They are perfect on their own, but you can also pair them with a glass of cold milk for a classic treat. For a fun dessert, serve them with a scoop of vanilla ice cream.
how to store Chewy and Plump Oatmeal Peanut Butter Chocolate Chip Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. They will stay good for up to a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag or container, and they can last for up to three months. Let them thaw at room temperature before enjoying.
tips to make Chewy and Plump Oatmeal Peanut Butter Chocolate Chip Cookies
- Make sure your butter is at room temperature for easy creaming.
- Chilling the dough helps prevent the cookies from spreading too much while baking.
- Feel free to mix in nuts or dried fruits for added texture and flavor.
- If you prefer your cookies a bit softer, slightly underbake them.
variation (if any)
You can switch up the ingredients by using crunchy peanut butter instead of creamy for added texture. Additionally, swapping out the chocolate chips for butterscotch or white chocolate chips can create a different flavor profile.
FAQs
-
Can I use quick oats instead of old-fashioned rolled oats?
- While you can use quick oats, old-fashioned rolled oats provide a better texture for these cookies.
-
What type of peanut butter works best?
- Creamy peanut butter is recommended for a smooth cookie texture, but you can use crunchy peanut butter for added crunch.
-
How do I know when the cookies are done baking?
- The cookies are done when the edges are lightly browned, and the center still looks a bit puffy. They will firm up as they cool.
Chewy and Plump Oatmeal Peanut Butter Chocolate Chip Cookies
- Total Time: 60 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious chewy cookies combining oats, peanut butter, and chocolate chips for a comforting snack.
Ingredients
- 3/4 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- ½ cup brown sugar (firmly packed, dark or light brown)
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- ½ teaspoon pure vanilla extract
- 1 large egg
- 2 cups old-fashioned rolled oats
- 1 cup chocolate chips
Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and both sugars on medium-high until combined. Add peanut butter and mix until light and fluffy, about 3-5 minutes.
- Scrape down the bowl and add vanilla and the egg. Mix until well combined.
- With the mixer on low, add the flour mixture and blend until just combined.
- Fold in oats and chocolate chips.
- Chill the dough for 45 minutes to 1 hour.
- Preheat the oven to 350°F.
- Prepare baking sheets with a silicone baking mat or parchment paper.
- Using a cookie scoop, place dough on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes until the edges are lightly browned.
- Allow to cool on the pan for 5 minutes before transferring to a cooling rack.
Notes
For best results, serve slightly warm with a glass of milk or a scoop of vanilla ice cream.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
