Go Back

Peanut Butter Oatmeal Chocolate Chip Cookies

Shanna
Chewy, soft cookies made with oatmeal and vanilla white chocolate chips. You can use any chocolate chips you like in these cookies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 2 hours
Total Time 2 hours 27 minutes

Ingredients
  

  • Measurements are listing in cups ounces and grams depending on which method you use.
  • Ingredients:
  • 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

Instructions
 

  • 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. 

Notes

This is great with vanilla or white chocolate chips but you can use any kind of chips you want. Milk, semi-sweet, dark, cinnamon, butterscotch. Whatever you like. 
You can scoop out all the dough balls then freeze those and when you feel like baking just a few cookies take out how many you want to bake at that moment then keep the rest frozen. Its great to have cookie dough in the freezer ready to be baked whenever you want.