Peanut Butter Oatmeal Chocolate Chip Cookies. Also what I call "lets see what is in the pantry and make cookies with what I find" cookie recipe.
I love these peanut butter oatmeal chocolate chip cookies so much. I have made them so many times that I have the recipe memorized so when the mood strikes I can just grab all I need from my pantry, and fridge, and get baking.
These cookies are hearty, filling, and not overly sweet. And you can make them a variety of ways. Don't care for vanilla or white chocolate chips? Use dark, semi-sweet, milk chocolate instead. Use butterscotch or cinnamon! I have made these with several different chocolate chips too. The possibilities are endless.
I love baking cookies. I bake when I'm happy, stressed, sad, hungry. Baking is very therapeutic. Especially baking something that starts with a dough you knead like bread or cinnamon rolls. These days it's been a bit stressful with everything going on in the world and since most of us, I hope, are staying home to help keep this crazy virus from spreading, more people are turning to cooking and baking as a form of stress relief.
A few notes about this recipe first:
- No need to thaw butter, it gets melted with the peanut butter.
- I use creamy unsweetened, no-salt peanut butter for these cookies. I find this works best, you can use chunky peanut butter if you like. I wouldn't use peanut butter with added sugar or oils.
- Don't like peanut butter or have allergies? Substitute with your favorite butter like almond, cashew or sunflower butter.
- Don't have quick oats? Use regular rolled oats but blitz in the food professor for a few seconds for a finer grind. Can also be done with steel cut oats, oat groats etc.
- Use any flavored chip you like. I just happened to have leftover Guittard vanilla milk chocolate chips from cookies I made at Christmastime.
- These freeze well as cookie dough or as baked cookies. If you want to only make a few cookies, scoop all the dough into balls then freeze. Take a few of the frozen cookie dough balls out of the container or bag when ready to bake and bake like instructed in the recipe. They might take an extra minute or two to bake since they are frozen.
Peanut Butter Oatmeal Chocolate Chip Cookies
- Measurements are listing in cups ounces and grams depending on which method you use.
- 1 cup butter 2 sticks, 16 ounces, 226 g unsalted
- 1 cup 8 ounces creamy peanut butter ( unsalted, unsweetened)
- 1 ¾ C AP flour 226 g, 7.8 ounces
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup light brown sugar lightly packed (7.75 oz, 220g)
- ½ cup granulated sugar 3.5 ounces, 100g
- 2 large eggs room temp
- 1 ½ teaspoon vanilla extract
- 2 cups quick cooking oats 6 ounces,170g (you can use regular rolled oats if you want)
- 1 ½ cups chocolate chips of choice I use Guittard vanilla chips
- Melt PB and Butter together in a glass bowl ( can do in microwave in 30 second intervals) and stir until smooth. Set aside to cool slightly
- In another bowl whisk together the flour, baking powder, soda and salt.
- In a large mixing bowl or bowl of stand mixer, cream together the sugar and eggs. Add in the melted peanut butter mixture and the vanilla extract. Mix until creamy, 3-4 minutes.
- Add in the flour mixture and stir until combined. Add in the oats and mix again then gently add in the chocolate chips
- Chill the dough for 2 hours up to overnight.
- When ready to bake heat oven to 350 deg F. Set out cookie sheets with parchment paper or silicon bake mats.
- Scoop out two tablespoon sized dough balls, can be a little bigger, then place on prepared bake sheets about two inches apart. Flatten slightly with hand. Bake for 12 minutes. Do not over bake.
- Let cool for a few minutes on baking sheet then transfer to wire cooling rack to cool completely. Store in an airtight container or baggie. Can also freeze up to 3 months.
Take care of yourselves and your loved ones. Take this time at home to bake cookies with your family, kids, partner, whomever is at home with you.