Soft, chewy, and loaded with chocolate, these Peanut Butter Oatmeal Chocolate Chip Cookies are perfect for peanut butter lovers!
It’s no secret I’m a fan of anything made with chocolate and peanut butter. I’ve always got these ingredients on hand for any craving –cookies,gooey lava cake,cheesecake,纸杯蛋糕– but it’s these Peanut Butter Oatmeal Chocolate Chip Cookies I keep coming back to when I’m in a fix. Loaded with chocolate, peanut butter and chewy oats, these easy peanut butter cookies come together in minutes and bake up thick without any chilling.
如果你ever made my Monster Cookies than these are grown up version of those cookies, especially if you don’t find yourself with M&Ms in the house often. For this Peanut Butter Oatmeal Chocolate Chip Cookie recipe I swap chocolate chips for M&Ms, but the creamy peanut butter and chewy oats remain. To make the cookies extra chewy, I like to make them larger than normal (2 tablespoons of dough per cookie instead of 1) so they are thick and loaded with peanut butter and chocolate.
How to Make Peanut Butter Oatmeal Chocolate Chip Cookies
A great cookie starts with creamed butter and sugar. This first step is critical to achieving tender, chewy cookies that don’t spread flat when baked. For the best Peanut Butter Oatmeal Chocolate Chip Cookies I start with creaming the butter and sugar, but also add in some peanut butter and use a mix of white and brown sugar for extra moisture. These additions make for extra chewy and thick cookies.
Quick oats are great for easy breakfasts, but when baking they turn to mush and don’t give the chew you crave for oatmeal cookies. I always use old-fashioned rolled oats, finding them to lend the best texture and chew. In a pinch, quick oats will work as a substitute but don’t use instant oats.
The final step to make these easy Peanut Butter Oatmeal Chocolate Chip Cookies is to add in the mix-ins. The perfect trio of chocolate, oats, and peanut butter, these cookies are irresistible. To get the chewiest, thickest cookies it’s important to mix your dough as little as possible. Stir in the oats and chocolate just until combined, keeping in mind that the less you mix, the softer your cookies will be.
- Don’t overmix your dough
- Use non-natural peanut butter like Jif or Skippy. Natural peanut butter is not as thick and creamy and will produce fragile, crumbly cookies.
- Slightly underbake the cookies so they are still soft in the center
- 可选的冷冻面团 - 这有助于他们展开更小，而烘烤，但我很少能找到自己这样做
These easy Peanut Butter Oatmeal Chocolate Chip Cookies are my favorite way to satisfy a cookie craving. You can bake them right away, and even keep some extra dough in the fridge for a few days so you can bake a single cookie for a midnight treat. If you love peanut butter, chocolate and chewy cookies, then these are a perfect baking project for you!
- 1 1/4杯(180g) all-purpose flour
- 1cup(2 sticks or 227g) unsalted butter, at room temperature
- 3/4cup(150g) granulated sugar
- 2茶匙spure vanilla extract
- 2 1/2杯（240克）老式燕麦片
- 2杯(340g) bittersweet or semi-sweet chocolate chips or chunks
In a large bowl mix together flour, baking soda, baking powder, cinnamon if using, and salt. Set aside.
Preheat oven to 350°F/180°C. Line two pans with parchment paper and set aside.
Drop rounded balls of dough, the size of 2 tablespoons of dough per cookie, onto prepared baking sheets (each cookie weighs about 45 grams), spacing them 3 inches apart. Bake for 12-14 minutes, until cookies are lightly browned at the edges and center is still soft. Allow to cool for 10 minutes in pan, then transfer cookies to a wire rack to cool completely.