Peanut Butter Chocolate Chip Oatmeal Cookies

Chocolate chip cookies on a wire cooling rack.

Peanut Butter Chocolate Chip Oatmeal Cookies

Susannah Brinkley Henry

A chewy, crunchy, chocolate-y cookie for fans of peanut butter cookies, oatmeal cookies and chocolate chip cookies. You're going to love this tasty little creation.

Course Dessert

Cuisine American

Prep Time 1 30

Cook Time 10

Total Time 1 40

Servings cookies

Calories 195kcal

Author Susannah Brinkley Henry

Ingredients

¾ cup crunchy peanut butter
1 cup butter softened
1 cup white sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups old fashioned oats
6 ounces semi-sweet chocolate chips

Instructions

In a microwave-safe bowl, heat the crunchy peanut butter on low heat until just melted. Set aside to cool slightly.
¾ cup crunchy peanut butter
In a medium bowl or stand mixer, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time, then add in the vanilla and peanut butter.
1 cup butter, 1 cup white sugar, 1 cup packed brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ¾ cup crunchy peanut butter
In another medium bowl, combine flour, baking soda and salt. Stir into the creamed mixture. Mix in oats and chocolate chips. Cover, and chill dough for at least one hour, or freeze it to bake later. (See notes.)
2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups old fashioned oats, 6 ounces semi-sweet chocolate chips
Preheat oven to 350°F (177°C) {or 325°F (165°C) for convection}. Line cookie sheets with parchment paper. Roll 2 tablespoons of dough into balls, and place 2 inches apart on cookie sheets.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

To freeze dough: Double-wrap in plastic wrap to prevent freezer burn and the absorption of odors from your freezer. Let the dough defrost in the refrigerator for 3-4 hours before baking.

To freeze ready-to-go cookies: Roll 2 tablespoons of dough into balls and place on a cookie dough lined baking sheet. Freeze for 2 hours, then move all cookie dough balls to a freezer-safe ziplock bag. When ready to bake, just place the frozen cookie dough balls on your prepared baking sheet and bake for 10-12 minutes at 350°F.

Nutrition

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