Peanut Butter Oatmeal Chocolate Chip Cookies
These peanut butter oatmeal chocolate chip cookies are full of flavour, loaded with oats and chocolate chips; making these oh so good and hard to resist.
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!
Notes
This recipe makes about 16 cookies but you can always double recipe to make more.
These keep well covered on the counter for 3 days or in the fridge for up to a week. You can also freeze them in an airtight container or ziplock bag for about 2 months.
This recipe uses both semi-sweet chocolate chips and mini chocolate chips but you can use which ever ones you have on hand or omit chocolate chips if you like.