Get ready to experience the ultimate cookie indulgence that combines the wholesome goodness of oatmeal, the rich decadence of chocolate chips, and the creamy, nutty flavor of peanut butter! These aren't just cookies - they're a mouthwatering adventure that will transform your ordinary snack time into an extraordinary culinary experience. Whether you're a seasoned baker or a kitchen newbie, this recipe promises to deliver cookies so delicious, they'll have everyone begging for seconds (and asking for the recipe)!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 2-3 minutes until the mixture becomes light and fluffy.
- Add the creamy peanut butter to the butter-sugar mixture. Mix until well combined and smooth. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
- Add the eggs one at a time, mixing thoroughly after each addition. Pour in the vanilla extract and mix until fully incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the leavening agents evenly throughout the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can make the cookies tough.
- Fold in the old-fashioned oats using a wooden spoon or spatula. Ensure the oats are evenly distributed throughout the dough.
- Gently stir in the semi-sweet chocolate chips, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. This allows them to firm up slightly before transferring.
- Using a spatula, transfer the cookies to a wire rack to cool completely. The cookies will continue to set as they cool.
- Once cooled, store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to 3 months.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Use room temperature eggs for better ingredient integration.
- Don't overmix the dough, as this can lead to tough cookies.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra richness, try using dark chocolate chips instead of semi-sweet.
- Store cookies in an airtight container to maintain their soft, chewy texture.
- For a fun variation, try adding chopped nuts or a sprinkle of sea salt on top before baking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 5g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 30mg
