Peanut Butter Oatmeal Chocolate Chip Cookies - Simple & Tasty Sweet Recipe
If you’re obsessed with peanut butter and chocolate (who isn’t?), you’re in for a serious treat. These Peanut Butter Oatmeal Chocolate Chip Cookies are the ultimate mash-up — it’s like three of your favorite cookies got together and made the best baby ever. Think chewy Oatmeal Chocolate Chip Cookies, creamy Peanut Butter Oatmeal goodness, and melty chocolate chunks all rolled into one. FYI, they’re next-level delicious.
These cookies are unapologetically thick — like, “can barely fit in the cookie jar” thick. The edges are chewy, the centers are soft, and every bite bursts with rich peanut butter and gooey chocolate flavor. Honestly, once you taste these, you’ll wonder how you ever lived without them.
Why you’ll love this recipe:
-
Texture goals: Loaded with oats, peanut butter, and chocolate chips, these babies have that perfect soft-and-chewy balance. You’ll want to sink your teeth right in.
-
Flavor overload: Sure, plain chocolate chip cookies are great, but the Peanut Butter Oatmeal Chocolate Chip combo? Pure cookie magic.
-
Crazy easy: No fancy mixer or weird ingredients. Just staple pantry items, a bowl, and about 10 minutes of effort.
-
Quick chill tip: Pop the dough in the fridge for 20 minutes — it helps the oats soak up moisture, keeps the cookies thick, and prevents them from spreading too much.
They’re also great if you’re into Gluten Free Sweets or Healthy Sweets Recipes — just use gluten-free oats and natural peanut butter. These are even popular as Gf Recipes or Recetas Fitness for folks who want a treat that feels indulgent but still fits a balanced lifestyle.
So, ready to bake? Warning: once these cookies hit your cooling rack, they won’t last long. Grab a glass of milk and thank me later — these Peanut Butter Oatmeal Chocolate Chip Cookies are that good.
Peanut Butter Oatmeal Chocolate Chip Cookies - Simple & Tasty Sweet Recipe
Thick, soft, and packed with flavor — these cookies are the ultimate treat for peanut butter and chocolate lovers. Every bite is filled with gooey chocolate chips, hearty oats, and a rich peanut butter taste that makes it impossible to stop at one!
Ingredients
- 1 ½ cups (188g) all-purpose flour, measured and leveled
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) white sugar
- ½ cup (100g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 cup (240g) creamy peanut butter
- 2 tsp pure vanilla extract
- 2 cups (170g) old-fashioned rolled oats
- 2 ½ cups (450g) semi-sweet chocolate chips, plus extras for topping if you’d like
Instructions
- Mix the dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugars: In a separate large mixing bowl, beat the butter using a stand or hand mixer on medium speed until smooth and creamy — about 1 minute. Add both sugars and continue beating for another 2 minutes, until fluffy and well-blended.
- Add wet ingredients: Mix in the eggs, peanut butter, and vanilla extract. Beat on high for about a minute, pausing to scrape the sides and bottom of the bowl so everything combines evenly.
- Combine wet and dry mixtures: Gradually add the flour mixture into the wet ingredients, mixing on low speed just until everything comes together. Then, stir in the oats followed by the chocolate chips. The dough will be thick and slightly sticky.
- Chill the dough: Cover the bowl and refrigerate for at least 20 minutes (or up to 4 days). If you chill it longer than an hour, let it sit at room temperature for about 30 minutes before baking so it’s easier to scoop.
- Bake: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Scoop out roughly 2 tablespoons of dough for each cookie, spacing them about 3 inches apart. Bake for 12–14 minutes, until the edges are lightly golden and the centers still look a bit soft.
- Cool and finish: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For a picture-perfect touch, press a few extra chocolate chips on top while they’re still warm.
Storage tip: Keep cookies in an airtight container at room temperature for up to 1 week.
Post a Comment for "Peanut Butter Oatmeal Chocolate Chip Cookies - Simple & Tasty Sweet Recipe"