Chewy Peanut Butter Oatmeal Cookies: A Delight in Every Bite
Welcome back to my kitchen! Today, I’m sharing a recipe that merges the comfort of oatmeal cookies with the rich, creamy goodness of peanut butter — and yes, we’re throwing in chocolate chips for that irresistible finishing touch! Whether you’re looking for the perfect snack for a cozy evening or something special to serve at your next gathering, these Chewy Peanut Butter Oatmeal Cookies are sure to impress. Let’s get baking!
Ingredients:
- All-purpose flour: 1 1/2 cups
- Baking powder: 1 teaspoon
- Baking soda: 1 teaspoon
- Salt: 1 teaspoon
- Unsalted butter, softened: 1 cup
- Granulated sugar: 3/4 cup
- Golden brown sugar, packed: 3/4 cup
- Eggs: 1 large + 1 yolk
- Vanilla extract: 1 teaspoon
- Creamy peanut butter: 1 cup
- Old-fashioned whole rolled oats: 2 cups
- Semi-sweet chocolate chips: 2 cups
Directions:
- Prep: Start by preheating your oven to 350°F (175°C) and line your baking sheet with parchment paper to ensure nothing sticks.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set this aside as you’ll be coming back to it soon.
- Cream Butter and Sugars: In a separate bowl, use an electric hand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 1 minute.
- Add Eggs and Vanilla: To the creamed mixture, add the egg, egg yolk, and vanilla extract. Continue to beat until these are well incorporated.
- Incorporate Peanut Butter: Add the creamy peanut butter to the mixture and beat on high until fully blended.
- Combine with Dry Ingredients: Gradually fold in the dry ingredients to the wet mix, gently stirring with a spatula to avoid overmixing.
- Fold in Oats and Chocolate Chips: Stir in the oats and chocolate chips, making sure they are evenly distributed throughout the dough.
- Shape and Bake: Using a medium-sized cookie scoop, place mounds of dough onto your prepared baking sheet. You can roll each dough ball in your hands for a more uniform shape. Sprinkle extra chocolate chips on top for that extra chocolaty goodness.
- Bake: Place the cookies in the center of your oven and bake for about 10 minutes, or until the edges are just turning golden. Remember, the key to chewy cookies is not to overbake them!
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Calories: 150 kcal per cookie
- Servings: 24 cookies
These Chewy Peanut Butter Oatmeal Cookies are the perfect blend of textures and flavors, making them a delightful treat for any occasion. Bake a batch, share with friends and family, and watch them disappear! Happy baking!
Chewy Peanut Butter Oatmeal Cookies
- Total Time: 25 minutes
- Yield: 24 1x
Description
These Chewy Peanut Butter Oatmeal Cookies combine the nutty richness of peanut butter with the hearty texture of rolled oats and the sweet decadence of semi-sweet chocolate chips. Each bite offers a perfect balance of flavors and textures, making them an irresistible treat for any cookie lover.
These cookies are easy to make and perfect for any occasion. Whether you’re looking for a quick dessert to whip up for a family gathering or a delightful snack to enjoy with your afternoon tea, these cookies will surely impress. The combination of creamy peanut butter, chewy oats, and melty chocolate chips creates a cookie that is both nostalgic and indulgent, promising to satisfy your sweet tooth and bring a smile to your face.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup golden brown sugar, packed
1 large egg + 1 egg yolk
1 teaspoon vanilla extract
1 cup creamy peanut butter
2 cups old-fashioned whole rolled oats
2 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, use an electric hand mixer to beat the softened butter, granulated sugar, and golden brown sugar on medium-high speed for about 1 minute, until well-creamed.
Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat until well combined.
Mix in the creamy peanut butter at high speed until fully incorporated.
Gradually add the sifted flour mixture to the wet ingredients, mixing gently with a spatula until no dry patches remain.
Stir in the oats and chocolate chips until evenly distributed throughout the dough.
Scoop out mounds of cookie dough using a medium trigger release cookie scoop and place them on the prepared baking sheet. Optionally, roll each dough ball in your hand for a neater appearance.
Add extra chocolate chips on top of the cookies if desired.
Bake in the center rack for about 10 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 150 kcal