Introduction
You get the chewy texture of classic oatmeal cookies, the rich saltiness of peanut butter, and melty pools of chocolate in every bite. These cookies are a perfect hybrid, satisfying multiple cravings at once. They’re straightforward to make and sure to become a new favorite.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24 cookies
Ingredients
- 1 cup all purpose flour
- 1 cup old fashioned rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup brown sugar ((packed))
- 1/2 cup unsalted butter ((at room temperature))
- 1/2 cup creamy peanut butter
- 1 egg ((at room temperature))
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all purpose flour, rolled oats, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use a hand mixer or stand mixer to cream together the room temperature unsalted butter, granulated sugar, and packed brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the creamy peanut butter until fully combined. Then beat in the egg and vanilla extract.
- Using a spatula, fold in the semi-sweet chocolate chips until evenly distributed.
- Scoop dough using a tablespoon or small cookie scoop (about 1.5 tablespoons) and place mounds onto the prepared baking sheets, spacing them about 2 inches apart. You can gently flatten the tops slightly with your fingers.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers look just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- For Crispier Cookies: Bake a few minutes longer until the edges are deep golden brown, or flatten the dough balls more before baking.
- For Chewier Cookies: Slightly underbake them by 1-2 minutes, letting them finish setting on the hot baking sheet.
- Cookie Bars: Press the dough evenly into a greased 9×9 inch baking pan and bake for 20-25 minutes. Let cool before cutting into squares.
- Flavor Boost: After scooping, lightly sprinkle the tops of the cookie dough balls with flaky sea salt before baking.
Tips for Success
- Ensure your butter and egg are truly at room temperature for even mixing and optimal texture.
- Use a cookie scoop for uniformly sized cookies that bake at the same rate.
- Let the cookies rest on the baking sheet after baking—they will continue to firm up as they cool.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or raw dough balls for up to 3 months. To reheat, warm a cookie in the microwave for 10-15 seconds to restore that just-baked, gooey texture.
FAQ
Can I use natural peanut butter?
It’s best to use a standard creamy, shelf-stable peanut butter. Natural peanut butter can separate and may alter the dough’s consistency, making cookies that spread too much or become greasy.
Why are my cookies flat?
This could be from butter that was too soft or melted, over-creaming the butter and sugar, or not using enough flour. Make sure your butter is soft but still cool to the touch (about 65°F). Also, double-check your flour measurement by spooning it into the cup and leveling it off.
Can I make the dough ahead of time?
Yes, you can scoop the dough, place the balls on a tray, and freeze them solid. Once frozen, transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
Can I use quick oats instead of old fashioned?
Yes, but the texture will be different. Quick oats will result in a less chewy, more uniform cookie with a softer oat texture throughout.
Why use both baking powder and baking soda?
Baking soda helps the cookies spread and brown, while baking powder gives them a slight lift. The combination creates the ideal texture.
My dough seems dry. What should I do?
The dough is meant to be thick. If it seems overly dry and crumbly, you can try mixing in an extra teaspoon of peanut butter to help bring it together.