Indulge in these delightful Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies, a perfect blend of creamy peanut butter, hearty oats, and rich chocolate chips. These cookies are wonderfully soft, with a slight chewiness that makes each bite irresistible. Perfect for a quick treat or to satisfy your sweet tooth, they’re sure to become a favorite in your household.
Ingredients
- Wet Ingredients:
- ½ cup unsalted butter, melted (1 stick)
- ⅓ cup creamy peanut butter
- 1 large egg + 1 yolk (discard extra white or save for another use)
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- Dry Ingredients:
- 1 cup old-fashioned whole rolled oats (not instant or quick cook)
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt, or to taste
- Add-ins:
- ¾ cup semi-sweet chocolate chips
- ½ cup peanut butter chips (white chocolate or butterscotch chips may be substituted)
Instructions
- Melt and Combine Wet Ingredients:
- In a large, microwave-safe bowl, add the butter and peanut butter. Heat on high power for about 1 minute, stopping to check and stir. Continue heating in 15-second increments until the mixture can be stirred smooth.
- Allow the mixture to cool momentarily before adding the egg and yolk to avoid scrambling them.
- Add the egg, brown sugar, granulated sugar, and vanilla extract. Whisk until well combined, even if the mixture is slightly granular.
- Mix Dry Ingredients:
- Add the oats to the wet mixture and stir to combine.
- Add the flour, baking soda, and salt. Stir until just combined. The dough will be fairly thick; do not overmix.
- Incorporate Add-ins:
- Add the chocolate chips and peanut butter chips, stirring to evenly distribute throughout the dough.
- Form and Chill the Dough:
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough. Roll each mound into a ball and flatten slightly.
- Place dough balls on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough as the cookies will bake thinner and flatter.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with a Silpat or spray with cooking spray.
- Place the chilled dough mounds on the baking sheet, spacing them at least 2 inches apart. Bake for about 11 to 12 minutes for very soft cookies, or longer for more well-done cookies. The edges should be set, and the tops should be just set, even if slightly undercooked, pale, and glossy in the center. Do not overbake.
- Allow the cookies to cool on the baking sheet for about 10 minutes before serving. Let them cool on the baking sheet instead of using a rack for best results.
Tips
- Chilling the Dough: Chilling is crucial as it helps the cookies retain their shape and prevents excessive spreading.
- Texture: For chewier cookies, bake slightly less. If you prefer a crispier texture, bake a bit longer, watching closely to avoid overbaking.
- Customizing Add-ins: Feel free to customize the add-ins by using different types of chips or adding nuts for extra texture.
Enjoy these soft, chewy, and flavor-packed cookies with a glass of milk or as a sweet treat any time of the day!
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