A perfect cookie for the cookie jar, these Peanut Butter Oatmeal Cookies with Chocolate Chips are a perfect combination of two classic cookies.
If you are an oatmeal cookie fan, you’ll also love these Chocolate Chunk Oatmeal Coconut Cookies.
Irresistible Peanut Butter Oatmeal Cookies with Chocolate Chips: A Perfect Blend
There’s something inherently comforting about a freshly baked cookie, a simple pleasure that often brings warmth to any kitchen. For many, the classic chocolate chip cookie is a go-to, a familiar friend in the world of baking. However, sometimes it’s wonderful to step outside that comfort zone and discover a new favorite that combines the best of several worlds. These Peanut Butter Oatmeal Cookies with Chocolate Chips are precisely that kind of discovery – a cookie so uniquely delicious, you’ll wonder why it hasn’t been a staple in your repertoire all along.
Imagine the rich, nutty flavor of your favorite peanut butter cookie perfectly melded with the wholesome chewiness of a traditional oatmeal cookie, all brought together by the irresistible sweetness of gooey chocolate chips. This recipe doesn’t just combine two classics; it elevates them into a singular, unforgettable treat. Each bite offers a harmonious blend of textures and flavors: a soft, thick interior, slightly crisp edges, the satisfying bite of oats, and pockets of melted chocolate. It’s a truly magnificent cookie, destined to become a regular request in your home and a star in any cookie jar.
Essential Ingredients for Perfect Peanut Butter Oatmeal Cookies
Crafting the perfect batch of Peanut Butter Oatmeal Chocolate Chip Cookies starts with understanding the role each ingredient plays. Using high-quality, room-temperature ingredients is key to achieving that ideal texture and flavor profile.
- Peanut Butter: This is the star! You can opt for either creamy or crunchy peanut butter, depending on your preference for added texture. Creamy offers a smoother, more uniform dough, while crunchy will introduce delightful little pockets of peanut pieces. I primarily use commercial processed peanut butter, like Jif or Skippy, as it provides consistent results. While I haven’t personally tested extensively with natural peanut butter (the kind that separates oil), a reader successfully used it. If you do use natural, be aware that its consistency can vary, potentially requiring minor adjustments to your dry ingredients to achieve the right dough texture.
- Butter: Unsalted butter is my preferred choice. Using unsalted butter allows you to control the exact amount of salt in your recipe, preventing an overly salty cookie. It’s crucial that your butter is at room temperature. Softened butter creams easily with sugar, incorporating air that leads to a lighter, more tender cookie texture. If your butter is too cold, it won’t cream properly; if it’s too warm, it can make your cookies spread too much.
- Sugar: This recipe calls for both granulated sugar and light brown sugar. Granulated sugar contributes to crispness and helps the cookies spread. Light brown sugar, on the other hand, adds moisture, chewiness, and a deeper, more complex caramel-like flavor, which complements both the peanut butter and oats beautifully. The combination ensures a perfectly balanced sweetness and texture.
- Eggs: Always use large eggs for consistent baking results. Eggs act as a binding agent, holding all the ingredients together, and contribute to the cookie’s structure and richness. They also add moisture, ensuring the cookies remain tender and chewy.
- Vanilla Extract: A good quality vanilla extract is essential. It enhances all the other flavors in the cookie, adding a warm, aromatic depth that makes these cookies truly special. Don’t skimp on the vanilla!
- All-Purpose Flour: Standard all-purpose flour provides the primary structure for the cookies. Ensure you measure it correctly, either by weight or using the spoon-and-level method, to avoid a dense or dry cookie.
- Oats: The choice between old-fashioned (rolled) oats and quick oats will slightly impact your cookie’s texture. I have made these cookies with both. Old-fashioned oats provide a heartier, chewier texture and a more prominent oat flavor, which is my current preference. Quick oats will result in a slightly softer, less textured cookie. Both work well, so choose based on what you enjoy most.
- Baking Soda: This leavening agent reacts with the acidic brown sugar to create carbon dioxide, which gives the cookies their characteristic rise and contributes to their soft, chewy texture. It also aids in browning.
- Salt: A small amount of salt is vital for balancing the sweetness and enhancing the flavors of the other ingredients, especially the peanut butter and chocolate. Don’t underestimate its importance; it truly brings everything together.
- Chocolate Chips: I find semi-sweet chocolate chips to be the best complement to the peanut butter and oatmeal, offering a rich chocolatey counterpoint without being overly sweet. However, feel free to experiment with milk chocolate chips for a sweeter profile, or even dark chocolate chips for a more intense cocoa flavor.
Step-by-Step Guide: Crafting Your Perfect Cookies
Making these Peanut Butter Oatmeal Chocolate Chip Cookies is a straightforward process, but paying attention to a few key details will ensure your cookies turn out perfectly every time. Precision in baking often leads to the most satisfying results!
STEP 1: Creaming the Foundation. Begin by creaming together the peanut butter, softened butter, granulated sugar, and light brown sugar in a large bowl. If you have a KitchenAid stand mixer, this is the ideal tool, making the process effortless. Mix on medium speed until the mixture is light, fluffy, and resembles a creamy paste. This step is crucial because it incorporates air into the butter and sugar, which contributes significantly to the cookies’ final texture – a light and tender crumb. If you’re mixing by hand, be prepared for some “elbow grease,” but it’s entirely doable.
Next, add the eggs one by one, mixing thoroughly after each addition. This ensures the eggs are fully incorporated and emulsified into the fatty mixture, preventing the dough from separating. Finish by mixing in the vanilla extract. At this stage, you want everything to be completely combined, but be careful not to overmix, as excessive beating after the eggs can start to develop the gluten in the flour too early.
STEP 2: Preparing the Dry Ingredients. In a separate, medium-sized bowl, combine the oats, all-purpose flour, and baking soda. Use a whisk to gently stir these ingredients together. Whisking ensures that the baking soda is evenly distributed throughout the flour, which is vital for a consistent rise and texture in your cookies. If you don’t have a whisk, a spatula will work just fine, just make sure to stir thoroughly.
STEP 3: Combining Wet and Dry. Now, gradually add the dry ingredient mixture to the wet mixture in your stand mixer. Mix on low speed, or by hand, just until the flour mixture is incorporated and no streaks of dry flour remain. The key here is to avoid overmixing. Overworking the dough at this stage can lead to tough, dense cookies, as it develops the gluten in the flour too much. Stop mixing as soon as the ingredients are just combined.
STEP 4: Folding in the Chocolate Chips. Once the dough has come together, it’s time for the chocolate chips! Add them to the bowl and gently stir them in. The dough for these cookies is fairly stiff, so I find it’s best to mix in the chocolate chips by hand using a sturdy spatula or your hands. This method ensures the chocolate chips are evenly distributed throughout the dough without overworking it further. Make sure every cookie gets a generous share of chocolate!
STEP 5: Scooping and Shaping. Use a cookie scoop to portion out balls of cookie dough onto baking sheets lined with parchment paper. A 2-tablespoon cookie scoop is ideal for consistently sized cookies. Arrange the dough balls about 2 inches apart to allow for proper spreading during baking. These cookies tend to stay pretty thick and puffy, so I like to gently flatten them slightly before baking. You can do this with the heel of your hand, the bottom of a measuring cup, or the back of a spatula. This little trick helps them spread more evenly and ensures they bake through without being too tall and domed.
STEP 6: Baking to Perfection. Preheat your oven to 350°F (175°C). Bake the cookies for approximately 10 minutes, or until the edges are just starting to turn a light golden brown, and the centers still look slightly soft and set. It’s important not to overbake these cookies if you want them to remain soft and chewy. They will continue to set up as they cool.
Once baked, remove the cookies from the oven and let them rest on the hot baking sheet for about 5 minutes. This brief resting period allows them to firm up slightly before you transfer them. After 5 minutes, carefully move them to a wire rack to cool completely. Cooling on a wire rack ensures air circulation, preventing the bottoms from becoming soggy and allowing the cookies to finish setting properly.
Expert Tips and Tricks for Ultimate Cookie Success
Achieving the perfect Peanut Butter Oatmeal Chocolate Chip Cookie is easy with a few insider tips. These suggestions will help you elevate your baking game and ensure your cookies are consistently delicious.
- Room Temperature is Key: Always ensure your butter and eggs are at room temperature. This isn’t just a suggestion; it’s a fundamental step for successful baking. Room temperature butter creams smoothly with sugar, incorporating air for a lighter texture. Cold butter won’t emulsify properly, leading to a denser cookie. Similarly, room temperature eggs integrate better into the batter, creating a uniform, well-structured dough.
- Mind the Dough Consistency: You don’t have to refrigerate this dough, which means you need to get the consistency right from the start. The dough should come together into a large, cohesive ball that’s soft but still just a little bit sticky. If it’s too crumbly, your cookies might be dry; if it’s too wet, they could spread too much. Minor adjustments (a tiny bit more flour if too sticky, a splash of milk if too dry) can be made if necessary, but generally, the recipe is balanced.
- The Flattening Trick: As these cookies tend to be thick and puffy, I highly recommend pressing them down slightly before baking. Use the back of a spatula, the heel of your hand, or the bottom of a measuring cup. This helps them spread a little more evenly and ensures the center cooks through beautifully, resulting in a perfectly baked cookie with a slightly chewier texture. If you skip this, you’ll still have delicious cookies, but they’ll be taller and more domed.
- Customize Your Chocolate: While semi-sweet chocolate chips are my go-to for these cookies, don’t hesitate to get creative! Milk chocolate chips will add a sweeter, creamier touch, while dark chocolate chips offer a bolder, more intense flavor. You can also experiment with white chocolate chips, butterscotch chips, or even colorful M&Ms for a fun twist, especially around holidays.
- Add Other Mix-ins: Beyond chocolate, consider adding other elements to enhance your cookies. A handful of chopped walnuts or pecans would add a lovely crunch and nutty depth, complementing the peanut butter. A pinch of cinnamon or nutmeg could introduce a warm spice note, especially with the oatmeal.
- Proper Storage for Freshness: Once cooled, store your Peanut Butter Oatmeal Chocolate Chip Cookies in an airtight container at room temperature. They will stay fresh and delicious for 3-5 days. To maintain their softness, you can even place a slice of bread in the container; the cookies will absorb moisture from the bread.
- Freezing for Later: These cookies are fantastic for making ahead!
- Freezing Dough: Scoop the cookie dough into balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to a freezer-safe bag or container. They can be stored for up to 3 months. When ready to bake, place frozen dough balls on a baking sheet and add 1-2 minutes to the baking time.
- Freezing Baked Cookies: Allow baked cookies to cool completely. Arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They’ll keep well for up to 3 months. Thaw at room temperature before serving.
- Don’t Overbake: This is a golden rule for soft, chewy cookies. Pull them out of the oven when the edges are just set and lightly golden, but the centers still look slightly underdone. They will continue to cook and firm up on the hot baking sheet as they cool, leading to that coveted soft interior.
Explore More Delicious Cookie Recipes
If you’ve enjoyed these delightful cookies, you’re in for a treat! There’s a whole world of cookie wonders to explore. Here are some other fantastic recipes to satisfy your sweet tooth and expand your baking horizons:
- Classic Peanut Butter Blossoms
- Giant Bakery-Style Chocolate Chip Cookie
- Decadent Red Velvet Gooey Butter Cookies
- Effortless Cake Mix Cookies
- Timeless Toll House Chocolate Chip Cookies
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Peanut Butter Oatmeal Cookies with Chocolate Chips
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Ingredients
- 1 cup peanut butter
- 1 cup butter at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF (175°C).
- In a large bowl, or the bowl of a stand mixer, cream together the peanut butter, butter, granulated sugar, and brown sugar until light and fluffy.1 cup peanut butter, 1 cup butter, 1 cup granulated sugar, 1 cup packed light brown sugar
- Add in the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract until fully combined.2 eggs, 1 teaspoon vanilla extract
- In another bowl, combine the flour, oats, baking soda, and salt. Whisk briefly to ensure even distribution.2 1/2 cups all-purpose flour, 2 cups old fashioned oats, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet mixture in the mixer and mix on low speed until just combined, being careful not to overmix. Fold in the chocolate chips by hand until evenly distributed.1 1/2 cups semi-sweet chocolate chips
- Using a 2 tablespoon cookie scoop, drop the dough onto baking sheets lined with parchment paper, spacing them at least 2 inches apart. Gently flatten each cookie dough ball slightly with the heel of your hand or the bottom of a measuring cup.
- Bake for 10-12 minutes, or until the edges are lightly browned and the centers are still soft. Do not overbake.
- Let the cookies sit on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.