Peanut Butter Oatmeal Chocolate Chip Cookies
These Peanut Butter Oatmeal Chocolate Chip Cookies are thick, chewy, and filled with creamy peanut butter, rolled oats, and rich chocolate chips. A simple, bakery-style cookie recipe perfect for any occasion. No chill time or electric mixer required.
Ingredients
- 1 1/3 cups all-purpose flour
- 1 3/4 cups rolled oats
- 1 tsp baking soda
- 3/4 tsps baking powder
- 1 tsp cornstarch
- 1 tsp cinnamon
- 2/3 cups unsalted butter melted
- 1/3 cup white sugar
- 1/3 cup dark brown sugar
- 2/3 cups creamy peanut butter
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tbsp vanilla
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉/180℃ and line 2 baking trays with parchment paper. Melt the butter and allow it to cool as you prep the rest of the ingredients.
- In a bowl, add the flour, oats, baking soda, baking powder, cornstarch, and cinnamon. Stir to combine and set aside.
- In a large bowl, add the butter (can be lukewarm), brown sugar, and white sugar. Whisk to combine.
- Add in peanut butter, and whisk until smooth, scraping the sides of the bowl as needed.
- Add in the egg, egg yolk, and vanilla. Continue whisking until smooth.
- Mix in the dry ingredients just until a soft cookie dough forms - do not over-mix.
- Add in the chocolate chips and mix.
- Scoop the cookie dough on the baking tray, evenly spacing them out from one another. I baked 6 per tray. Slightly press the balls down for better spreading. Add extra chocolate chips on top if desired.
- Bake the cookies for 13-16 minutes or until the edges are baked and the middles remain slightly puffy. Allow to cool, and enjoy!
Notes
*Salt: I didn't add any salt to this recipe as I find the recipe find without it because of the salt from the peanut butter. If you'd like to still add some, feel free to add 1/4 tsp.