Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut butter oatmeal chocolate chip cookies bring all the best cookie ingredients together in one fabulously chewy cookie! They’re simple and delicious!

Course Dessert

Cuisine American

Keyword How Do I Make Peanut Butter Oatmeal Chocolate Chip Cookies, How To Make Peanut Butter Oatmeal Chocolate Chip Cookies, Peanut Butter Oatmeal Chocolate Chip Cookies, Peanut Butter Oatmeal Chocolate Chip Cookies Recipe

Prep Time 10

Cook Time 8

Total Time 18

Servings cookies

Calories 189kcal

Author Kathleen

Ingredients

1/2 cup unsalted butter
1/2 cup granulated sugar
1/3 cup brown sugar, packed
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 large egg
1 cup all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup quick-cooking oats
1 cup semisweet chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350ºF (177ºC). Spray baking sheets with nonstick cooking spray; set aside.
In a medium bowl, using a hand help mixer on medium speed, cream together butter (1/2 cup), granulated sugar (1/2 cup), and brown sugar (1/3 cup) until light and fluffy for about 3 minutes. Beat in peanut butter (1/2 cup) and vanilla (1 teaspoon) until well combined. Add egg (1) and mix just until incorporated.
In a small mixing bowl, whisk together flour (1 cup), cornstarch (1 teaspoon), baking soda (1 teaspoon), and salt (1/2 teaspoon). Mix into batter just until moistened. Mix in oats (1/2 cup) and chocolate chips (1 cup) until evenly distributed.
Using a medium cookie scoop, form dough into balls and place 2 inches apart on prepared baking sheets. Bake in preheated oven for 10-12 minutes or until edges become golden brown but centers are still very slightly moist. Cool on cookies sheets for 5 minutes then carefully move (they will be fragile) to wire baking racks to cool completely.

Notes

Cream it until it looks lighter. Give the butter and sugars a full 2–3 minutes so the mixture turns pale and fluffy — that little bit of air helps keep the centers chewy instead of heavy.
Don’t overmix once the flour goes in. When you add the dry ingredients, mix just until you still see a few streaks of flour. You’ll finish bringing the dough together as you fold in the oats and chocolate chips. Overmixing develops gluten, which can make cookies tough.
Chilling is optional — but it does make them thicker. This dough bakes up great right away, but if you want an extra thick, chewy cookie, chill the dough for 2 hours (or up to overnight). Chilling slows how quickly the butter melts in the oven, which helps control spread.
Want a slightly thicker cookie? Swap 2–3 tablespoons of the all-purpose flour for bread flour. The higher protein helps the cookies hold their shape and bake up a bit chewier without tasting bready.
Pull them when the centers look slightly underdone. The edges should be lightly golden, but the middles should still look a touch soft. They’ll finish setting from residual heat as they cool.
Let them rest on the pan before moving. These cookies are fragile right out of the oven, so give them 5 minutes on the baking sheet before transferring to a rack.
For prettier tops, “finish” the tray. Press a few extra chocolate chips into the tops right after baking while the cookies are still warm — instant bakery vibes with almost no effort.

Nutrition