Peanut Butter & Oatmeal Chocolate Chip Cookies

Introduction

These cookies combine three classic favorites into one perfect treat. You get the hearty chew of oatmeal, the rich nuttiness of peanut butter, and pockets of melty chocolate in every bite. The salty roasted peanuts add a fantastic crunch that makes them utterly irresistible.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Servings: 36 cookies

Ingredients

• 1 ½ sticks unsalted butter
• 1 cup old fashioned oats
• 1 cup + 2 TBSP all purpose flour
• 1 tsp baking soda
• 1 tsp coarse sea salt
• ⅓ cup sugar
• ½ cup dark brown sugar
• 1 large egg
• ½ cup fresh roasted unsalted peanuts (chopped)
• ½ cup peanut butter
• ½ cup mini chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a small saucepan over low heat, melt the unsalted butter. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Pour it into a large mixing bowl and let it cool for 5 minutes.
3. In a separate medium bowl, whisk together the old fashioned oats, all purpose flour, baking soda, and coarse sea salt.
4. To the bowl with the slightly cooled browned butter, add the sugar and dark brown sugar. Whisk vigorously until combined and smooth.
5. Add the large egg to the butter-sugar mixture and whisk until fully incorporated. Then, whisk in the peanut butter until the mixture is smooth and uniform.
6. Using a spatula, fold in the dry oat and flour mixture just until no dry streaks remain.
7. Gently fold in the chopped fresh roasted unsalted peanuts and the mini chocolate chips.
8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will look soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• For Extra Chew: Chill the dough for 30 minutes before baking. This prevents excess spreading and yields a thicker, chewier cookie.
• Cookie Bars: Press all the dough evenly into a greased 9×13-inch pan and bake for 20-25 minutes. Cool completely before cutting into squares.
• Salted Caramel Drizzle: After the cookies have cooled, drizzle them with a simple salted caramel sauce for a decadent finish.
• Ice Cream Sandwiches: Let cookies cool completely, then use them to sandwich a scoop of vanilla or chocolate ice cream.

Tips for Success

• Don’t skip browning the butter. It adds a deep, nutty flavor that complements the peanut butter perfectly.
• Use a light hand when mixing in the dry ingredients. Overmixing leads to tough cookies.
• For uniform cookies, use a #40 cookie scoop or a heaping tablespoon to portion the dough.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For a fresh-from-the-oven experience, reheat a cookie in the microwave for 8-10 seconds.

FAQ

Can I use quick oats instead of old fashioned?

Yes, but the texture will be less chewy. Quick oats will create a softer, more cake-like cookie.

My dough seems very soft. Is that normal?

Yes, the dough will be quite soft from the melted butter and peanut butter. Chilling it if it becomes unmanageable is a good option.

Can I use salted butter?

You can, but omit the added coarse sea salt in the dry ingredients to avoid over-salting.

Why are my cookies spreading too much?

This is likely because your dough was too warm. Ensure your browned butter has cooled slightly before adding the egg, and consider chilling the dough before baking.

Can I make the dough ahead of time?

Absolutely. You can cover and refrigerate the dough for up to 48 hours. Let it sit at room temperature for 15 minutes before scooping and baking.

Can I use regular chocolate chips?

Yes, but mini chips distribute the chocolate more evenly throughout the cookie, ensuring some in every bite.