Peanut Butter Oatmeal Cookies with Chocolate Chips
These easy peanut butter oatmeal cookies with chocolate chips are ready in minutes. Chill in the freezer for 15 minutes and then scoop and bake. They're the perfect combination of salty and sweet that everyone will love.
Servings 22 cookies
Calories 152.8kcal
Equipment
- Cookie scoop I used the large size for large cookies
Ingredients
- ¾ cup (3.375 ounces) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup peanut butter (See the Recipe Notes)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350° F and line a cookie sheet with parchment paper.
- Whisk together the flour, baking soda, salt, and baking powder in a medium bowl to thoroughly distribute the baking soda and powder through the flour. Set aside.
- In a large bowl, use a hand mixer to beat the butter and sugar together until fluffy, about 3 minutes. Beat in the brown sugar. Add the peanut butter to the bowl along with the egg and vanilla extract. Beat on a low speed until they're incorporated into the dough.
- Add the dry ingredients to the bowl, and mix into the dough using a silicone spatula. Fold in the oats and chocolate chips.
- Transfer the dough to a medium bowl, and chill in the freezer for a quick 15-minute chill. Using an cookie scoop, scoop the dough onto the prepared cookie sheet. 2 inches apart. These cookies will spread.
- Slide the cookie sheet into the oven and bake for 12 - 14 minutes. When the cookies are done, they'll be golden brown with their edges firming up. They will be fall-apart soft, so let them cool on a wire rack for 10 minutes before eating them. You will need to bake these cookies in batches. Be sure to cool the cookie sheet down before scooping more cookie dough onto it. And put the leftover cookie dough in the freezer between batches.
Notes
Ingredient Notes
- You will have better baking results with a cheaper brand of peanut butter, such as Skippy, than with the healthier, natural, peanut butters.
Instruction 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.
Nutrition
Serving: 1large cookie | Calories: 152.8kcal | Carbohydrates: 16.9g | Protein: 2.8g | Fat: 8.6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.7g | Trans Fat: 0.2g | Cholesterol: 20.2mg | Sodium: 120.2mg | Potassium: 59.1mg | Fiber: 0.9g | Sugar: 10.2g | Vitamin A: 150.4IU | Vitamin C: 0.02mg | Calcium: 20.2mg | Iron: 0.6mg