Peanut Butter Oatmeal Chocolate Chip Cookies
Cookie lovers rejoice, I’ve combined 3 types of cookies to make one decadent, mouthwatering recipe with my Peanut Butter Oatmeal Chocolate Chip Cookies. Fair warning these are full of flavour and oh so irresistible. Guaranteed to satisfy your cookie craving.
So as you all may know by now I have a problem with cookies. I love them SOOOOO much, but not all cookies there has to be some chocolate element added in them for me to even try them. So of course I can only make so many cookies before thinking of ways to add other things to the mixer. By other things I mean what goes well with chocolate; and naturally peanut butter and oats do. Chocolate is life my friends!
By taking my chocolate chip cookie recipe and adding peanut butter and quick oats, these decadent, chewy and loaded peanut butter oatmeal chocolate chip cookies were born. Oh and did I mention these are made with two kinds of chocolate chips they just melt in your mouth. Are you drooling yet?
Why I Love These Peanut Butter Oatmeal Chocolate Chip Cookies?
These cookies have everything I’m looking for in a cookie;
- Flavour- they are full of peanut butter flavour for those peanut butter lovers, like myself.
- Chewy- if you like a chewy cookie like I do these have it due to the brown sugar in the dough.
- They’re loaded- these cookies are loaded with not only peanut butter and oats but with semi-sweet and mini chocolate chips. They are bursting with chocolate chips that just melt in your mouth.
- No chilling- no waiting around for the dough to chill to enjoy these cookies. I don’t know about you guys but I can’t wait around for dough to chill, when I get that craving I need them fast.
- Quick Oats- they make me feel like I’m making a healthy choice by adding them in. Don’t get me wrong it’s still a cookie, but kind of healthier; right?
- Storing- these cookies keep well for about 2 months in the freezer in ziplock bag; if they make it to the freezer.
Expert Tips For Making Peanut Butter Oatmeal Chocolate Chip Cookies
You can make these your own by adding or swapping out ingredients and following some simple tips to ensure these come out perfect;
- Swap out the chocolate chips and add Reese’s mini cups, butterscotch chips, dark chocolate chucks; the possibilities are endless.
- Do not use natural peanut butter in this recipe, the regular Kraft or Jiff peanut butter is what you want here.
- Don’t overbake them, remember they continue to bake from the residual heat after you take them out. The recipe calls to bake for 8-10 mins I take them out after 9 mins.
- Let them rest on the baking sheet for at least 5 mins before transferring them to cooling rack. They will set up and finish baking.
- Add more chocolate chips on top after you take them out of the oven, you will get those pools of ooey, melted chocolate that just melt in your mouth.
- Flatten the cookies a bit by banging the baking sheet a few times after baking. Also gives them that chew were looking for.
- After baking sprinkle a little coarse sea salt on top, gives it a great salty/sweet combo.
Storing These Cookies
These cookies can be stored on the counter in an airtight container for up to 3 or in the fridge for up to a week; if they last that long. You can also freeze them for about 2 months and they are just as good. I don’t recommend storing them longer they will start to lose flavour.
If you guys are like me and love loaded cookies I know you will go nuts over these peanut butter oatmeal chocolate chip cookies. Give it a try and let me know what you think by tagging me on my IG @marisblissfulbites.
As always happy baking,
XOXO Mari!
Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- ½ cup of melted unsalted butter
- ¼ cup of granulated sugar
- ¾ cup of brown sugar
- 1 large egg room temp
- ¾ cup of peanut butter any kind you like (Kraft/Jiff)
- 1 tsp of vanilla extract
- 1 tsp of salt
- ½ tsp of baking soda
- 1¼ cup of all-purpose flour
- 1 cup of quick oats
- ½ cup of mini chocolate chips plus extra for top after baking if you like
- ½ cup of semi sweet chocolate chips plus extra for top after baking if you like
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper and set aside.
- In a large bowl combine your salt, flour, oats and baking soda and set aside.
- With mixer on med-high speed combine butter and both sugars and mix for about 3-5 mins.
- Add in your egg and vanilla and mix for another 2 mins. Then add peanut butter and mix again for another min.
- With mixer on low add in your bowl of dry ingredients until just combined then add all your chocolate chips and mix for a few more seconds until combined.
- With a large cookie scoop, scoop out dough and place on prepared baking sheets and bake for 8-10 mins. until edges golden, but making sure not to overbake.
- Remove from oven and let rest on baking sheet a few mins to set before transferring to cooling rack to rest for 20 mins. At this time you can place more chocolate chips if you like this is where you get those melted pools of chocolate, (again your choice).
- Enjoy!