Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
5 from 7 votes
Soft, chewy chocolate chip cookies loaded with creamy peanut butter and oats!
Servings 24Cookies
Prep Time 10 minutesmins
Cook Time 12 minutesmins
Chill Time 30 minutesmins
Total Time 55 minutesmins
Equipment
1 oz. cookies scoop - optional
Ingredients
1 1/2cupsAll-purpose flour
1tspBaking powder
1tspBaking soda
1tspSalt
1cupUnsalted butter, softened
1cupGranulated sugar
1/2cupLight brown sugar, packed
1 1/2cupsCreamy peanut butter
2Eggs, room temperature
1tbspVanilla extract
2cupsOld-fashioned whole rolled oats, not quick oats
2 1/2cupsSemi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees F, line baking sheets with parchment paper and set aside.
In a small mixing bowl combine the flour, baking powder, baking soda, and salt. Stir to combine, set aside.
In the bowl of a hand or stand mixer fitted with a paddle attachment beat butter and sugars on medium-high speed until light and fluffy, 3-4 minutes. Add in the peanut butter and mix again until incorporated. Mix in the vanilla and eggs, one at a time. Scrape down the sides of the bowl.
Slowly add in the dry ingredients to the wet ingredients and mix on low until combined. Fold in the oats and chocolate chips. Cover and chill for 30 minutes.
Using a portion scoop or measuring spoon, scoop even sized balls of cookie dough - roughly 1 oz. Arrange evenly on the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10-12 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. Sprinkle with sea salt if desired and enjoy!
Notes
*Use a round cookie cutter to scoot cookies into perfect circles after baking!