These easy, family-friendly Peanut Butter Oatmeal Chocolate Chip Cookies have slightly crispy edges and soft melt-in-your-mouth centers. They are the perfect balance of creamy peanut butter, old-fashioned rolled oats, and semi-sweet chocolate chips without one flavor dominating the other. I love to serve them on my cookie trays with Andes Mint Cookies and Snickerdoodle Cookies.
I have this crazy thing for peanut butter!! I love it!! I have loved it since I was a little kid. My Mom was allergic to peanuts, so peanut butter and jelly sandwiches were a treat. My older sister would have to make them, and everything would have to be wiped down meticulously. We would always use a separate knife for peanut butter and the jelly. The jelly was always spread first and put away. We did not want to inadvertently get peanut butter in the jelly and cause Mom’s eyes to swell shut. Despite all of that, I still love peanut butter. It is no wonder that I love these Peanut Butter Oatmeal Chocolate Chip Cookies.
How do you make Peanut Butter Oatmeal Chocolate Chip Cookies?
Start by whisking together the flour, baking soda, and salt. Next, using an electric mixer in a large bowl, cream the butter and the brown sugar until light, fluffy, and smooth. Now turn the mixer to low speed and add the peanut butter and vanilla. Mix just until incorporated, and then add the egg. Then mix just until incorporated again. Next, add the flour mixture in three intervals, mixing until combined after each interval.
Then stir in the oats and chocolate chips. Using a 1 1/2 tablespoon cookie scoop, place the cookie dough balls about 2 inches apart on baking sheets covered with parchment paper or silicone baking mats. Finally, bake for 10-12 minutes. Cool the cookies for 5-7 minutes before moving the cookies to cooling wire racks.
Recipe notes and helpful tips
- Always preheat the oven and load the baking sheet in the middle rack in the center of the oven.
- I love using Ghiradelli semi-sweet chocolate chips in these cookies, but other chocolate chips can be substituted. Dark chocolate chips, white chocolate chips, milk chocolate chips, or butterscotch chips all work well.
- Soften the butter and warm the egg to room temperature.
- For slightly crispy cookies, bake for around 12 minutes. For softer cookies, bake for about 10 minutes.
- Cover the baking sheets with parchment paper or silicone baking mats.
- Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough does not spread too much and test the baking time.
- Store the cookies in an airtight container for up to 5 days at room temperature.
More cookie recipes you will love!
Peanut Butter Oatmeal Cookies
Ingredients
- 1 cup flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 3/4 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup old fashioned rolled oats
- 3/4 cup semi-sweet chocolate chips see notes
Instructions
- Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone baking mats.
- In medium bowl mix baking soda, flour and salt. Set aside.
- Using a mixer on medium speed cream together butter and brown sugar until light and fluffy. Turn mixer to low; add peanut butter and vanilla extract. Mix just until incorporated. Add the egg and mix just until incorporated. Add the flour mixture in three intervals mixing just until combined after each interval. Stir in rolled oats and chocolate chips.
- Using 1 1/2 tablespoons cookie scoop drop dough on to prepared baking sheet. Bake at 350 degrees for 10-12 minutes or until lightly browned on the edges. Allow to cool 5-7 minutes before removing to cookie cooling racks.
Notes
- Always preheat the oven and load the baking sheet in the middle rack in the center of the oven.
- I really love using Ghiradelli semi-sweet chocolate chips in these cookies but other chocolate chips can be substituted. Dark chocolate chips, white chocolate chips, milk chocolate chips, or butterscotch chips all work well.
- Soften the butter and warm the egg to room temperature.
- For slightly crispy cookies bake for around 12 minutes for softer cookies bake for around 10 minutes.
- Cover the baking sheets with parchment paper or silicone baking mats.
- Make the first batch a test run. Bake one or two cookies. This allows you to make sure the dough doe not spread too much and to test the baking time.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition
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This post was originally published on October 26, 2016, and was republished on April 16, 2020, with new content.
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Mama
Could sprouted quick oats be used?
Thank you
Beth Pierce
I am not familiar with them but the internet says that you use them in cookies, crisps, muffins, bread, and baked oatmeal.
Andrea Doiron
Can I use Natural PB
Beth Pierce
I would not. Sorry.
JoAnne Burchett
Could I leave out the chocolate chips?
Beth Pierce
Yes, you sure can.
Sandi
I thought these looked and sounded delicious. I made them…no worries about spreading as they stayed puffed up in little balls and didn’t move at all and they were just a tad dry at 10 min. I double checked recipe..i added everything..Good flavor…but maybe I missed something?