Peanut Butter Oatmeal Chocolate Chip Cookies

Introduction

There’s nothing quite like the comforting aroma of freshly baked cookies filling your kitchen. These Peanut Butter Oatmeal Chocolate Chip Cookies are a perfect blend of chewy oats, nutty peanut butter, and melty chocolate chips, making them a treat that satisfies both kids and adults.

Unlike overly sweet store-bought cookies, these homemade delights strike the right balance—soft, hearty, and full of wholesome ingredients. The peanut butter adds richness, the oats bring texture, and the chocolate chips deliver that irresistible sweetness.

Whether you’re baking for a family snack, packing lunchbox treats, or just indulging your sweet tooth, these cookies come together quickly and never fail to impress. They’re freezer-friendly, versatile, and always a crowd-pleaser.

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Cooking Time & Servings

• Prep Time: 10 minutes

• Cook Time: 10–12 minutes

• Total Time: ~22 minutes

• Servings: ~24 cookies

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Ingredients

• 1 cup creamy peanut butter

• 1/2 cup unsalted butter, softened

• 3/4 cup brown sugar (packed)

• 1/4 cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• 1 cup all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 1/2 cups old-fashioned oats

• 1 cup semi-sweet chocolate chips

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How to Make

1. Preheat Oven – Set oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Mix Wet Ingredients – In a large bowl, beat peanut butter, softened butter, brown sugar, and granulated sugar until smooth and creamy.

3. Add Eggs & Vanilla – Beat in eggs one at a time, then stir in vanilla extract.

4. Combine Dry Ingredients – In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to wet mixture.

5. Stir in Oats & Chocolate Chips – Mix until evenly combined. Dough should be thick.

6. Scoop & Bake – Drop tablespoon-sized dough balls onto prepared sheets, spacing 2 inches apart.

7. Bake – Bake 10–12 minutes, until edges are golden brown but centers are soft.

8. Cool – Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack.

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Notes

• For chewier cookies, slightly underbake them; they’ll continue setting as they cool.

• Substitute almond butter or sunflower seed butter for peanut allergies.

• Add chopped nuts or dried fruit for extra texture.

• Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

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FAQs

Q1: Can I use quick oats instead of old-fashioned oats?
Yes, but old-fashioned oats provide a better chewy texture. Quick oats will make the cookies slightly softer.

Q2: Can I make these cookies gluten-free?
Yes, simply replace the all-purpose flour with a gluten-free flour blend and use certified gluten-free oats.

Q3: Do I have to chill the dough?
Chilling is optional. If your dough feels too soft or sticky, chilling for 30 minutes helps prevent spreading.

Q4: Can I reduce the sugar?
Yes, but keep in mind it may affect the texture. Reducing by 2–3 tablespoons usually works fine.

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Nutrition (Per Cookie – Approximate)

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Disclaimer

These cookies are a delicious treat meant to be enjoyed in moderation. Please note that they contain peanuts, gluten, and dairy, which are common allergens. Always check ingredient substitutions carefully if baking for someone with food sensitivities.