Chocolate Chip Peanut Butter Oatmeal Cookies
48 small cookies, or 24 medium cookies
Soft, chewy, and perfect oatmeal cookies! Chocolate chip peanut butter oatmeal cookies are a classic and delicious cookie that's easy to make.
Equipment
Ingredients
- 2 ½ cups quick oats
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter regular, not natural style
- ¾ cup granulated sugar
- 1 cup light brown sugar lightly packed
- 2 eggs large, at room temperature
- 1 teaspoon pure vanilla extract
- 1 12oz bag semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F/180°C, and line 2 cookie sheets with parchment paper or silpat mat. Set aside.
- Combine dry ingredients: In a bowl combine oats with flour, baking powder and soda, and salt. Set aside.
- In a separate bowl, using a hand held mixer cream butter and peanut butter, with sugars, eggs, and vanilla until well combined (1 minute).
- Fold in the chocolate chips.
- Using a small or medium cookie scoop, drop cookie dough onto the prepared cookie sheet 2 inches apart.
- Bake small cookies for 11 minutes, or medium ones for 14 minutes.
- Remove onto a wire rack to cool completely.
Notes
- To store: These oatmeal peanut butter cookies will stay fresh at room temperature in an airtight container for up to 5 days. Cookies can be frozen for storage up to 3 months.
- Swap out the semi-sweet chocolate chips for your favorite style of baking chips if desired. Butterscotch or white chocolate would be tasty.
- Don't use all-natural peanut butter to make these cookies. The consistency of regular creamy peanut butter is needed for this recipe.
Nutrition
Calories: 134kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 85mg | Potassium: 66mg | Fiber: 1g | Sugar: 8g | Vitamin A: 133IU | Calcium: 16mg | Iron: 1mg