Peanut Butter Oatmeal Chocolate Chip Cookies: Chewy, Nutty, and Irresistible

These Peanut Butter Oatmeal Chocolate Chip Cookies combine the best of everything—rich, creamy peanut butter, hearty oats, and sweet chocolate chips. They are perfect for anyone who loves a chewy, nutty cookie with just the right amount of sweetness. With a soft center and golden edges, these cookies are sure to become a favorite in your baking rotation.

Let’s jump into how to make these indulgent treats!

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups old-fashioned oats
• 1 1/2 cups chocolate chips

Directions:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will prevent the cookies from sticking and make for easy cleanup.

Step 2: Cream the Butter and Sugars

In a large bowl, using a hand mixer or stand mixer, cream together the softened butter, creamy peanut butter, brown sugar, and granulated sugar. Beat on medium speed until the mixture is light, fluffy, and well combined, about 2-3 minutes.

Step 3: Add the Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract until fully incorporated.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures the leavening agents are evenly distributed in the dough.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Be careful not to overmix, as this can result in dense cookies.

Step 6: Stir in the Oats and Chocolate Chips

Using a spatula or wooden spoon, stir in the old-fashioned oats and chocolate chips until they are evenly distributed throughout the dough.

Step 7: Scoop and Bake

Using a cookie scoop or tablespoon, drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are set but slightly soft.

Step 8: Cool the Cookies

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This ensures the cookies will firm up while maintaining their chewy centers.

Serving and Storage Tips:

• Serving: These cookies are best enjoyed slightly warm, allowing the chocolate to be melty and gooey. Pair them with a cold glass of milk for the ultimate treat.
• Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For softer cookies, add a slice of bread to the container.
• Freezing: You can freeze the unbaked cookie dough balls for up to 3 months. When ready to bake, thaw slightly and bake as directed, adding an extra minute or two if needed.

Helpful Notes:

• Peanut Butter: For best results, use creamy peanut butter rather than natural or chunky peanut butter. Natural peanut butter tends to separate, which can affect the texture of the cookies.
• Oats: Using old-fashioned oats gives the cookies a chewy texture, but you can substitute with quick oats if you prefer a finer texture.
• Chocolate Chips: Feel free to use any type of chocolate chips—semi-sweet, dark, or even milk chocolate depending on your preference.

Tips from Well-Known Chefs:

• Sally McKenney from Sally’s Baking Addiction suggests refrigerating the dough for about 30 minutes before baking if you prefer thicker cookies that spread less.
• Martha Stewart recommends sprinkling a pinch of sea salt on top of the cookies before baking for a sweet-salty contrast that enhances the peanut butter flavor.

Frequently Asked Questions (FAQs):

1. Can I use chunky peanut butter instead of creamy?
Yes! If you prefer more texture in your cookies, you can substitute chunky peanut butter for the creamy variety.

2. Can I make these cookies gluten-free?
Yes, you can use gluten-free all-purpose flour and ensure your oats are certified gluten-free to make this recipe suitable for a gluten-free diet.

3. Can I substitute the butter with a different fat?
Yes, you can use coconut oil or margarine as a butter substitute. Keep in mind that this may slightly change the texture and flavor.

4. How do I keep the cookies soft and chewy?
To keep the cookies soft, store them in an airtight container with a slice of bread. The moisture from the bread will help keep the cookies tender.

5. Can I add other mix-ins?
Absolutely! You can add nuts, raisins, or shredded coconut for extra flavor and texture. Just be careful not to overdo the mix-ins to avoid overwhelming the dough.

6. How can I make the cookies extra chewy?
For extra chewiness, try increasing the brown sugar slightly, as brown sugar adds moisture to the dough.

7. Can I use quick oats instead of old-fashioned oats?
Yes, you can substitute quick oats for old-fashioned oats. However, the texture of the cookies may be a bit less chewy.

8. Why did my cookies turn out flat?
If your cookies turned out flat, it may be due to over-creaming the butter and sugar or the butter being too warm. Try chilling the dough for about 30 minutes before baking to prevent excessive spreading.

9. Can I use natural peanut butter in this recipe?
It’s best to use regular creamy peanut butter for this recipe. Natural peanut butter can separate and make the dough too oily, affecting the texture of the cookies.

10. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden, but the centers should still look slightly soft. They will continue to firm up as they cool on the baking sheet.

These Peanut Butter Oatmeal Chocolate Chip Cookies are a delicious blend of peanut butter flavor, chewy oats, and rich chocolate. Whether you’re making them for a crowd or enjoying them at home, they are sure to satisfy your sweet tooth! Enjoy!

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