Peanut Butter Oatmeal Cookies

These deliciously dreamy Peanut Butter Oatmeal Cookies are kissed with chocolate and loaded with peanut butter flavor for a super satisfying cookie that's perfect for snacking!

Course Dessert

Cuisine American

Keyword Chocolate Chip Peanut Butter Oat Cookies, Peanut Butter Oatmeal Cookies

Prep Time 20

Cook Time 14

Chill Time 20

Total Time 54

Servings cookies

Calories 242kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

¾ cup all-purpose flour (94 grams)
½ tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
½ cup unsalted butter (113 grams) 1 stick
½ cup granulated sugar (100 grams)
¼ cup brown sugar, packed (50 grams)
1 large egg
½ cup creamy peanut butter* (130 grams)
1 tsp vanilla extract
1 cup old-fashioned rolled oats
1 cup semi-sweet or bittersweet chocolate chips

Instructions

ADVANCE PREP

Set out butter and egg to reach room temperature.
Line 2 large baking sheets with parchment paper. Only have one? Bake in batches allowing the baking sheet to fully cool in between batches.
In a medium bowl, combine flour, baking powder, baking soda, and salt. Mix well and set aside.

MAKE THE DOUGH

Using a stand mixer (or an electric hand mixer and a large mixing bowl), beat the softened butter for 1 minute until smooth. Add both sugars and beat until creamy and well incorporated, approx. 2 minutes.
Scrape down the sides as needed and beat in egg, peanut butter, and vanilla on medium-high speed until fully mixed and smooth.
Add the flour mixture and mix on low until just incorporated. With the mixer still on low, add the chocolate chips and oats and mix until just combined. The dough will be very thick and slightly sticky.

CHILL THE DOUGH

Cover the bowl and place in the fridge for 20 minutes to chill the dough. This will help the cookies spread correctly.
For advance prep, you can keep dough in the fridge for up to 3-4 days. Dough that has been chilling for an hour or more will need to sit out 30-60 minutes to be scoopable.
After chilling, use a 2 TBSP cookie scoop to measure out 16 scoops of dough.

LET'S BAKE SOME COOKIES!

Preheat oven to 350℉.
Arrange scoops of dough on a large parchment lined baking sheet spaced approx. 3 inches apart to allow the cookies adequate room to spread.
NOTE: if you oven is small like mine, you can bake one sheet of cookies at a time.
Place baking sheet on the center rack and bake cookies until the cookies are slightly puffed and the edges are lightly golden, about 12-14 minutes. Cookies will be slightly golden on the edges with a center that still looks soft.
Allow the cookies to cool on the baking sheet for 5 minutes (the center will continue cooking during this time) then use a spatula to transfer each cookie to a wire rack to cool. We usually start stealing still-warm cookies off the rack after 5-10 minutes. So good!
NOTE: for extra-presentable cookies you can copy my trick of pressing a few extra chocolate chips into the top of the still-warm cookies while they sit on the baking sheet.
Store leftover cookies in an airtight container on the counter for up to 4 days.

FREEZER COOKIES

After scooping portions of dough, take as many as you'd like to squirrel away for later and arrange spaced on a parchment lined plate. Place in the freezer for around an hour to set.
Once frozen, you can transfer them to an airtight container or baggie and bake up warm cookies with melty chocolate whenever you want! They can be frozen for up to 3 months. When baking from frozen, add a 1-2 extra minutes to the bake time and you're good to go.

Notes

*conventional Skippy or Jif peanut butter will yield best results here for ideal creaminess and cookie spread.

If making cookies with less than 2 TBSP dough, check bake time earlier as they’ll bake faster. Cookies made with a 3 TBSP scoop will need an extra 2 minutes of bake time. Enjoy!

Nutrition Facts below are estimated using an online recipe nutrition calculator.

Nutrition