Loaded Peanut Butter & Oatmeal Chocolate Chip Cookies

Happy Wednesday! You’re halfway to Friday – which means you deserve these Loaded Peanut Butter & Oatmeal Chocolate Chip Cookies. Not that you needed a reason, but I just gave you one. These cookies have the perfect soft & chewy texture, loaded with oats, creamy & crunchy peanut butter, chopped peanuts, and chocolate chips of course. No more getting fooled by those oatmeal raisin cookies.

Now I have to admit I have quite an addiction to peanut butter, I often find myself eating it straight from the jar – which is fine because I live alone – but not fine because I eat way too much. I always go to my local grocery store and buy their fresh ground peanut butter, it’s very budget friendly, and made of just one ingredient, peanuts! Plus you get to see it made so you know its fresh.

These cookies are definitely loaded with all the good stuff but you can of course hold some of the ingredients back or add more, whatever you like! I had creamy and crunchy peanut butter on hand so I choose to use a little of both – but as the recipe says if you only have creamy than use all creamy or vice versa. Were flexible here! I also had some random chopped peanut from when I made Rainbow Veggie Spring Rolls with Spicy Peanut Sauce, so I tossed those in because why not? You also don’t have to add in plain old chocolate chips, white chocolate or butterscotch chips would also be super tasty. Point being, this recipe is very adaptable!

Looking for more? Try these –

Chewy Ginger Cookies

Italian Lemon Cookies

Oatmeal & Chocolate Chunk Cookies

Peppermint Bark Cookies

Grape & White Chocolate Thumbprint Cookies

Chewy Molasses Ginger Cookies

Lemon Poppy Seed Sugar Cookies

Chewy Brown Sugar Cookies

In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt together, set aside. Preheat oven to 350 degrees F and line baking sheets with parchment paper or silpat liners.

In a large mixing bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, 1-2 minutes. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add in the eggs, one at a time. Scrape down the sides and add in both peanut butters, and vanilla and beat on high speed until combined, about 1 minute.

Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, fold in the chocolate chips, nd chopped peanuts if desired. This cookies dough will be very think, cover and allow to chill for 15-20 minutes or overnight – if chilling overnight allow to come to room temperature before scooping.

Using a measuring spoon or cookie scoop, scoop even sized balls of cookie dough – roughly 1 1/2 tablespoons per cookie. Arrange evenly on a lined cookie sheet, leaving 2 inches between each cookie. Bake for 12-15 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Repeat with the remaining dough, store cookies in an airtight container for up to a week, if they last that long!

Peanut Butter Oatmeal Chocolate Chip Cookies

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cost: $

Equipment

  • Cookie Scoop – optional, but very helpful!
  • cookie sheets
  • parchment paper or a silpat liner

Ingredients

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 cup 2 sticks, unsalted butter – if using salted, omit the 1 tsp of salt
  • 1 cup Sugar
  • 1/2 cup Packed light brown sugar
  • 2 Eggs
  • 3/4 cup Creamy peanut butter
  • 3/4 cup Crunchy peanut butter -or use 1 1/2 cups creamy peanut butter
  • 1 tbsp Pure vanilla extract
  • 2 cups Old-fashioned whole rolled oats – not quick oats
  • 2 1/2 cups Semi-sweet chocolate chips
  • 1/2 cup Chopped peanuts – optional

Instructions

  • In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt together, set aside. Preheat oven to 350 degrees F and line baking sheets with parchment paper or silpat liners.
  • In a large mixing bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, 1-2 minutes. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add in the eggs, one at a time. Scrape down the sides and add in both peanut butters, and vanilla and beat on high speed until combined, about 1 minute.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, fold in the chocolate chips, nd chopped peanuts if desired. This cookies dough will be very think, cover and allow to chill for 15-20 minutes or overnight – if chilling overnight allow to come to room temperature before scooping.
  • Using a measuring spoon or cookie scoop, scoop even sized balls of cookie dough – roughly 1 1/2 tablespoons per cookie. Arrange evenly on a lined cookie sheet, leaving 2 inches between each cookie. Bake for 12-15 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Repeat with the remaining dough, store cookies in an airtight container for up to a week!

Did you make this recipe?

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