Peanut Butter Oatmeal Chocolate Chips Cookies
Easy peanut butter oatmeal cookies with chocolate chips that are ready in minutes. Or scoop the dough into mound on a baking sheet and freeze. Pop the frozen mounds of dough into freezer zipped plastic bags and keep in the freezer until you want to bake them up. This recipe makes 10 giant cookies or 24 small cookies.
Servings: 10
Calories: 333.3kcal
Ingredients
- ¼ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ½ cup unsalted butter room temperature
- ½ cup peanut butter
- ½ cup sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup quick cooking oats
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt in a medium bowl to thoroughly distribute the baking soda and powder through the flour. Set aside.
- In the bowl of a standing mixer fitted with a paddle attachment, beat together the butter, sugars, and peanut butter for a few minutes, just until the dough comes together. Add the egg and vanilla extract, and continue to beat only until incorporated.
- Add the dry ingredients gradually on the lowest setting of the mixer, or do this by hand. Fold in the oats and chocolate chips by hand, using a rubber spatula.
- Using an ice cream scooper, scoop the dough onto the prepared baking sheets. Bake for 8 - 10 minutes.
Notes
- Sometimes I like a thin crispy cookie, for example to go with ice cream. For that, I beat the butter and sugars together for a couple of minutes in a standing mixer, fitted with a paddle attachment. The butter should turn a slightly lighter, and will become fluffy. I add the egg, and continue beating for another minute or two, before folding in the dry ingredients.
- If you prefer a thicker, chewier cookie, just mix the ingredients together until they all come together into a dough, and no longer than that.
- You will have better baking results with a cheaper brand of peanut butter, such as Skippy, than with the healthier, natural, peanut butters.
- When removing the cookies from the oven, before reusing the baking pan, cool the pan off with running water before scooping more cookie dough onto it.
- The dough can be frozen in scoops for easy defrosting and baking off when you want a few!
Nutrition
Serving: 1giant cookie | Calories: 333.3kcal | Carbohydrates: 37.7g | Protein: 5.5g | Fat: 19g | Saturated Fat: 8.7g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 44.4mg | Sodium: 254.9mg | Potassium: 129.8mg | Fiber: 1.7g | Sugar: 27.8g | Vitamin A: 330.8IU | Vitamin C: 0.1mg | Calcium: 41.7mg | Iron: 1mg