Oatmeal Cookies with Peanut Butter and Chocolate Chips
Soft and chewy oatmeal cookies made with creamy peanut butter, quick oats, semi-sweet chocolate chips, and peanut butter chips. An easy cookie with plenty of peanut butter and chocolate flavor.
Servings: 36 cookies
Calories: 170kcal
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) Oats 1-minute quick
- 1 cup (175 g) Chocolate chips semi-sweet
- ½ cup (85 g) Peanut butter chips
Instructions
- Weigh or measure the white and light brown sugars into a bowl and set aside. In a separate bowl, weigh or measure the flour, baking powder, baking soda, and salt. Whisk the dry ingredients together. Measure the quick oats into another bowl and set aside.
- Add the cubed butter to the mixer bowl. Begin on low speed, then increase to medium speed and mix for 1 to 2 minutes, until creamy with soft peaks. Add both sugars and mix on medium speed for 3 minutes. Add the peanut butter, vanilla extract, and 1 egg. Mix until combined, then add the second egg and mix again.
- Scrape down the sides and bottom of the bowl. Add the flour mixture about one-third at a time, mixing just until incorporated. Add the quick oats and mix for 5 seconds. Add the chocolate and peanut butter chips and mix for only a few seconds. Remove the bowl from the mixer and finish folding everything together with a spatula. Cover and chill for 30 minutes.
- Preheat the oven to 350°F (175°C) and line 2 sheet pans with parchment paper. Use a spoon to drop the dough or use a medium cookie scoop. Place 12 scoops on each prepared pan and bake for 11 to 13 minutes. Let the cookies rest on the pan for 1 minute before transferring them to a cooling rack.
Recipe Notes
- Chill the cookie dough for at least 30 minutes.
- Do not overbake. The centers may look slightly soft when removed from the oven but will continue to set as they cool.
- Line the sheet pans with parchment paper to encourage even baking and make cleanup easier.
Nutrition
Calories: 170kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 88mg | Potassium: 88mg | Fiber: 1g | Sugar: 9g | Vitamin A: 173IU | Calcium: 20mg | Iron: 1mg