Peanut Butter Oatmeal Chocolate Chip Cookies Delight Recipe

Introduction

These Peanut Butter Oatmeal Chocolate Chip Cookies Delight combine the rich creaminess of peanut butter with the hearty texture of oats and sweet bursts of chocolate. Perfectly chewy with a satisfying crunch, they’re a delightful treat for any occasion.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, combine the creamy peanut butter, brown sugar, and granulated sugar. Mix until smooth and creamy.
3. Step 3: Add the egg and vanilla extract to the bowl, mixing well until fully incorporated.
4. Step 4: In a separate bowl, combine the rolled oats, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
5. Step 5: Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
6. Step 6: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Step 7: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft; this is fine as they will firm up as they cool.
8. Step 8: Once baked, remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra chewiness, substitute half the rolled oats with quick oats.
• Add a handful of chopped nuts like walnuts or pecans for added crunch.
• Use natural peanut butter for a more intense peanut flavor, but ensure it’s well stirred before measuring.
• To make these cookies gluten-free, use certified gluten-free oats.
• Serve cookies stacked in a tall glass with a few chocolate chips on top for a fun presentation.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months—just thaw at room temperature before serving. To refresh, warm briefly in the oven or microwave for a soft, freshly-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works well and adds an extra texture to the cookies, making them even more interesting.

Why do my cookies turn out too dry sometimes?

This can happen if they are baked too long or the dough is overmixed. Be sure to bake just until the edges are light golden, and allow cookies to cool on the baking sheet so they firm up without drying out.

Peanut Butter Oatmeal Chocolate Chip Cookies Delight Recipe

Print Recipe

★★★★★

4.5 from 131 reviews

Delight in these chewy and flavorful Peanut Butter Oatmeal Chocolate Chip Cookies, combining creamy peanut butter, hearty oats, and rich chocolate chips for a perfect treat that’s easy to bake and sure to satisfy your sweet tooth.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup creamy peanut butter
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Wet Ingredients: In a large mixing bowl, combine creamy peanut butter, brown sugar, and granulated sugar. Stir until smooth and creamy to create a rich base for your cookies.
3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the peanut butter mixture, mixing well until fully combined for a uniform dough.
4. Combine Dry Ingredients: In a separate bowl, mix rolled oats, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until everything is combined to maintain a tender texture.
5. Fold in Chocolate Chips: Gently fold in semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough for bursts of chocolatey goodness in every bite.
6. Shape Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake: Bake cookies for 10-12 minutes or until the edges are lightly golden. The centers may appear soft but will firm as they cool, ensuring a chewy texture.
8. Cool: Remove from oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely before serving.

Notes

• For a nuttier flavor, try using crunchy peanut butter instead of creamy.
• To make the cookies gluten-free, substitute rolled oats with certified gluten-free oats.
• Storage tip: Store cookies in an airtight container at room temperature for up to 5 days.
• Optional Presentation: Serve the cookies stacked in a tall glass with a few chocolate chips sprinkled on top for an inviting display.

Keywords: peanut butter cookies, oatmeal chocolate chip cookies, easy cookie recipe, homemade cookies, chewy cookies, chocolate chip cookies