If you are looking for classic comfort of baked together flavors, you found it in peanut butter and oatmeal. These Peanut Butter Oatmeal Chip Cookies are rich in not only the peanut butter and hearty oats, but the sweet chocolate and peanut butter chips.
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Why You'll Love These Peanut Butter Oatmeal Cookies
- Rich peanut butter taste
- Chewy quick oats and chocolate and peanut butter chips
- Quick and easy to make
- Kid-friendly
Ingredients for Cookies
- Butter unsalted
- Sugar white
- Light brown sugar
- Vanilla extract
- Eggs
- Peanut butter creamy
- All-purpose flour
- Baking Powder
- Baking soda
- Kosher Salt
- 1 minute quick oats
- Semi-Sweet chocolate chip
- Peanut butter chips
How to Make Peanut Butter Oatmeal Chip Cookies
This how-to-make peanut butter oatmeal cookies will show you the steps to get great tasting peanut butter cookies that are not crumbly. If you are looking for an easy Saturday cookie to bake with the kids, look no further, give this cookie a try.
Prep Work
1. Start by weighing or measuring the sugar and the light brown sugar into one bowl and set it aside. Next, weigh or measure the flour. Add to the flour the baking soda, baking powder, and the salt. I run a whisk through to blend them together. Now, in another bowl, weigh or measure the quick oats and set it aside.
Mixing the Cookie Dough
2. I slice the butter into the mixer bowl. This gives me an idea of how cold my butter is by how easily it slices. The colder it is, the longer it takes to cream the butter.
3. Start on a low mixer speed and then move to a medium mixer speed for a minute or two. You want it to look creamy with soft peaks. This helps to make the butter easier to blend with the sugar.
4. Add the sugars and blend at a medium mixer speed for 3 minutes. There is a little more sugar than butter, so it will look a little grainy from the sugars.
5. Next, add the peanut butter, vanilla extract and one egg. Mix until combined. Then add the second egg and mix through.
6. Your cookie dough will be soft and a creamy peanut butter brown color. Scrape down the bowl and across the bottom to make sure everything has been mixed.
7. Add about a third at a time the flour mixture. This only takes about a minute. Now add the oats and mix for 5 seconds. Then add the chocolate and peanut butter chips. I use the mixer for a couple of seconds. Then take the bowl off the stand and, using a spatula, mix the rest by hand.
8. Cover and chill for at least 30 minutes. I went and did some running around and baked the cookies about 2 hours later.
Top Tips
- Don't forget to chill the cookie dough
- Don't over bake
- Use parchment paper for even baking
Time to Bake
9. Preheat your oven to 350°F (175°C or 180°C). I also line 2 cookie sheet pans with parchment paper.
You can use a spoon and drop cookie dough onto the parchment paper, but I enjoy using a medium cookie scooper. The reason is that they are the same size and the cookies will bake more evenly.
Bake for 11 to 13 minutes. Once out of the oven, leave on the pan for a minute before moving them to a cooling rack.
Enjoy!
FAQ's
Chunky peanut butter has pieces of peanuts in it. If you want a crunchy and stronger peanut taste, then yes, I would use it. As far as the natural peanut butter goes, I do not think I would use it for this cookie. The natural peanut butter separates and will be grainy in the cookies.
Yes, you can use milk or dark chocolate chips. For a change of pace, maybe a caramel chip. I have been using the Lieber's Real Caramel Chips, and they are good.
You can certainly swap them out. There will be a difference in the cookie's texture. The old fashion oats take more moisture out of the cookies in a short time at least that is my findings. If you really like the old fashion oats in your cookies, give this one a try this one Caramel and Oats Cookies with Pecans.
Other Peanut Butter Cookies
More Oatmeal Cookies
Recipe
Peanut Butter Oatmeal Chip Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- 1 cup (227 g) Butter unsalted
- ¾ cup (150 g) Sugar white
- ⅓ cup (73.33 g) Light brown sugar
- 2 teaspoons (2 teaspoons) Vanilla extract
- 2 (2) Eggs
- ¾ cup (193.5 g) Peanut butter creamy
- 1 ½ cups (187.5 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking Powder
- ½ teaspoon (0.5 teaspoon) Baking soda
- ½ teaspoon (0.5 teaspoon) Kosher Salt
- 2 cups (178 g) 1 minute quick oats
- 1 cup (175 g) Semi-Sweet chocolate chip
- ½ cup (85 g) Peanut butter chips
Instructions
- Weigh or measure the white and light brown sugars into a bowl and set it aside. Next, weigh or measure the flour into another bowl. Add to the bowl the baking powder, baking soda, and the salt. Run a whisk through to blend. Finally, weigh or measure the quick oats into another bowl and set it aside.
- In a mixer bowl, add cubed room temperature butter and cream the butter on a medium mixer speed for a minute. Now, add both of the sugars and mix on a medium mixer speed for 3 minutes. Next, incorporate one egg along with the peanut butter and vanilla extract. Once mixed, add the second egg.
- Scrape down the bowl and add about a third of the flour mixture at a time. This should only take less than a minute. Now add the oats and mix for 5 seconds. Finally, add the chocolate and peanut butter chips and mix for another couple of seconds. I take the bowl off the stand, and with a spatula, ensure that everything is mixed. Chill for 30 minutes.
- Preheat your oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. I use a medium cookie scooper to get even size cookies so the bake evenly. Add 12 scoops onto a prepared sheet pan and bake for 11-13 minutes. Once out of the oven, I leave them on the pan for a minute before moving them to a cooling rack.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Barbara says
Great PB cookies with the chips from both chocolate and peanut butter.