Peanut Butter Oatmeal Chocolate Chip Cookies


Prep Time: 15 minutes
Cook Time: 12–14 minutes
Chill Time: 20 minutes
Total Time: About 50 minutes
Servings: About 24 cookies
Category: Dessert

Notes After Making

  • Use 1 large and 1 medium scoop per cookie 

Ingredients

  • 1½ cups (188g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (240g) creamy peanut butter
  • 2 teaspoons vanilla extract
  • 2 cups (170g) old-fashioned rolled oats
  • 2½ cups (450g) semi-sweet chocolate chips (see Kitchen Sink variation, below)

Instructions

  1. In a large bowl, beat the softened butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat until light and creamy, about 2 minutes.
  2. Add the eggs, peanut butter, and vanilla. Beat on high speed until smooth and well combined, about 1 minute. Scrape down the sides of the bowl as needed.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients and mix on low just until combined. Do not overmix.
  5. Add the oats and chocolate chips and mix on low until evenly distributed. Dough will be thick and sticky.
  6. Cover and chill the dough for at least 20 minutes and up to 4 days. If chilled longer than 1 hour, let the dough sit at room temperature for about 30 minutes before scooping.
  7. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop about 2 tablespoons of dough per cookie and arrange 3 inches apart on the prepared baking sheets.
  9. Bake for 12–14 minutes, until lightly browned around the edges. The centers will still look soft.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Jessica’s Notes

Prep Ahead:

  • Cookie dough can be refrigerated for up to 4 days.
  • Dough can be portioned into balls and frozen for easy baking later.

Storage:

  • Store cooled cookies in an airtight container at room temperature for up to 1 week.

Freezer-Friendly:

  • Freeze baked cookies for up to 3 months.
  • Freeze portioned dough balls for up to 3 months and bake from frozen, adding a few minutes to the baking time.

Variations:

  • Kitchen Sink Version — Use a combination of semi-sweet chocolate chips, butterscotch chips, chopped walnuts or pecans, and shredded sweetened coconut. For the 2½ cups of mix-ins, try 1 cup semi-sweet chocolate chips, ½ cup butterscotch chips, ½ cup chopped walnuts or pecans, and ½ cup shredded sweetened coconut.
  • Add ½ teaspoon ground cinnamon for a warmer flavor.

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