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Peanut Butter Oatmeal Cookies with Chocolate Chips

Chewy Peanut Butter Oatmeal Cookies with Chocolate Chips Bliss

Delight in these Peanut Butter Oatmeal Cookies with Chocolate Chips, a perfect blend of flavors in just 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup Butter use softened butter for easy mixing
  • 1/2 cup Creamy Peanut Butter natural peanut butter can be used, but it might alter the texture
  • 3/4 cup Brown Sugar adds moisture, creating a chewy texture
  • 1 large Egg no substitutions recommended for this role
  • 1 tablespoon Water can be omitted if not necessary
  • 1 cup Old Fashioned Oats avoid instant oats for best results
  • 1 cup All-Purpose Flour can be substituted with a gluten-free blend if needed
  • 1 teaspoon Baking Powder acts as a leavening agent
  • 1/2 teaspoon Baking Soda works with baking powder for a nice rise
  • 1/2 teaspoon Salt enhances overall flavor
  • 1 1/2 cups Chocolate Chips use semi-sweet chocolate for optimal flavor

Equipment

  • mixing bowl
  • Electric Mixer
  • cookie scoop
  • Baking sheets
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or a silicone mat.
  2. Cream together 1/2 cup of softened butter with 1/2 cup of creamy peanut butter using an electric mixer until smooth and fluffy.
  3. Add 3/4 cup of brown sugar and one large egg to the mixture; beat until well blended.
  4. Gradually mix in 1 cup of old-fashioned oats, 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt.
  5. Fold in 1 1/2 cups of chocolate chips.
  6. Scoop out dough balls (about 2 tablespoons each) onto your prepared baking sheet, leaving 2 inches of space between each.
  7. Flatten each cookie dough ball with a fork, creating a crisscross pattern.
  8. Bake for 10-12 minutes, or until the edges are golden brown.
  9. Let cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container for up to 1 week. For best texture, allow them to come to room temperature before serving.

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