Peanut Butter Oatmeal Cookies
These thick peanut butter oatmeal cookies feature chewy rolled oats, golden edges, and tender centers packed with melted chocolate chips for classic bakery flavor.
Equipment
- Glass Mixing Bowl
- Whisk
- Electric Mixer (Handheld or Stand)
- Baking Sheets
- Silicone Baking Mat or Parchment Paper
- Medium Cookie Scoop
- Cooling Rack
Ingredients
- 1 1/2 cups all-purpose flour (188g) (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened to room temperature (16 Tbsp; 226g)
- 1 cup granulated sugar (200g)
- 1/2 cup packed light or dark brown sugar (100g)
- 2 large eggs at room temperature
- 1 cup creamy peanut butter (240g)
- 2 teaspoons pure vanilla extract
- 2 cups old-fashioned whole rolled oats (170g)
- 2 1/2 cups semi-sweet chocolate chips (450g), plus more for topping if desired
Instructions
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl, then set the mixture aside. Blend the leaveners evenly through the flour so the cookies rise consistently.
- Beat the softened butter with a hand mixer or stand mixer fitted with the paddle attachment on medium-high speed for about 1 minute. Stop when the butter looks smooth and creamy with no firm lumps.
- Add the granulated sugar and brown sugar, then beat on medium-high for about 2 minutes until fluffy. The mixture should look lighter in color and feel aerated, which helps create tender edges.
- Beat in the eggs, creamy peanut butter, and vanilla on high speed for about 1 minute, scraping the bowl as needed. Keep mixing until the peanut butter is fully blended and the batter looks smooth and cohesive.
- Mix in the dry ingredients on low speed, then add the oats and chocolate chips while the mixer runs on low. Stop as soon as no dry flour remains because overmixing can make the cookies tough; the dough will be thick and sticky.
- Cover the dough and refrigerate it for at least 20 minutes, then heat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats. After chilling, the dough should feel firm but slightly tacky rather than loose or greasy.
- Scoop 2 Tablespoons of dough per cookie, place the mounds 3 inches apart, and bake for 12 to 14 minutes before cooling them on the baking sheet for 5 minutes. Pull the cookies when the sides are lightly browned and smell nutty and caramelized, while the centers still look very soft.
Notes
Texture tip: Leave the cookies on the hot baking sheet for the full 5 minutes after removing them from the oven. Residual heat gently finishes baking the soft centers without turning the edges hard.
Peanut butter choice: Use standard commercial creamy peanut butter. Natural brands with separated oil can cause dough to spread excessively or turn dry and crumbly.
Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week. Placing a slice of bread in the container helps preserve their chewy texture; avoid refrigeration.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.