Another day, another cookie recipe.
Sometimes I wonder if I will ever tire of baking cookies. Considering I just put the finishing touches on my newest cookie baking cookbook (releasing around August 2020!) it doesn’t seem likely.
What can I say? I’m simply obsessed!
Recently I was hit with a craving for peanut butter oatmeal cookies. Something sweet, nutty, soft yet chewy, and craggly.
The first batch I made was plain, no chocolate chips. They were good.
The second batch I made I threw in some chocolate chips. I just couldn’t help myself.
But then I started to worry about my habit of adding chocolate to almost everything. And the idea of having ‘too many’ chocolate recipes on the blog.
So I took to Instagram and my private Facebook community to poll you guys on which variation of this recipe you preferred. Plain or chocolate chips?
I think you can tell by now which option won out. But if you were in the minority who prefer this recipe plain, feel free to omit the chips.
Whatever you do… just don’t use raisins 😉
How to Make Homemade Peanut Butter Oatmeal Chocolate Chip Cookies
Can I reduce the sugar?
There’s a fair amount of sugar in this recipe. It’s doing more than lending a sweet flavor. It’s actually helping to keep these cookies nice and moist and soft. If you were to reduce the amount of sugar the cookies would likely be crumbly and dry.
What kind of peanut butter should I use for cookies?
For best results, use a ‘conventional’ peanut butter spread that contains an oil like vegetable oil or palm oil that emulsifies the peanut butter to prevent it from separating. You can use a ‘natural’ product like Skippy Natural or Justin’s as long as it contains that added oil. I typically use Skippy for baking.
Avoid using a natural peanut butter product that only containers ground peanuts. They simply won’t work well for baking.
How to tell when cookies are done baking?
Remove these cookies from the oven while they still look ever so slightly ‘wet’ or underdone in the center. The residual heat of the oven and pan will continue to finish cooking them to soft perfection.
How to Store Cookies
Store the cookies in an airtight container at room temperature for up to 3 days. These cookies will stale relatively quickly because of the oats’ ability to draw in moisture. Place a tortilla, piece of bread, or apple core in the container to help keep them softer longer.
How to Freeze Cookies
Simply scoop the balls of dough and place on a tray in the freezer until solid. Remove to an airtight container and store in the freezer for up to a couple months. See my full article here for how to freeze cookie dough and bake it from frozen.
More Easy Cookie Recipes:
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2
cups
(254 grams) all-purpose flour
-
1
teaspoon
baking powder
-
1/2
teaspoon
fine sea salt
-
1/2
teaspoon
baking soda
-
1/2
teaspoon
ground cinnamon
-
2
sticks (227 grams) unsalted butter,
at room temperature
-
1
cup
(269 grams) creamy conventional peanut butter
-
3/4
cup
(150 grams) granulated sugar
-
1 1/4
cups
(250 grams) lightly packed light brown sugar
-
2
large eggs,
at room temperature
-
1
large egg yolk,
at room temperature
-
1
teaspoon
vanilla extract
-
2
cups
(180 grams) old-fashioned rolled oats
-
1 1/2
cups
(255 grams) semisweet chocolate chips
-
Preheat the oven to 350°F. Line large baking sheets with parchment paper.
-
In a medium bowl whisk together the flour, salt, baking powder, baking soda, and cinnamon.
-
In a large bowl, use an electric mixer to beat the butter, peanut butter granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs, egg yolk and vanilla, one at a time, beating well after each addition. Slowly beat in the flour mixture until just combined. Add in the oats and chocolate chips until just combined.
-
Using a spoon or spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.
-
Bake for about 12 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire wracks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Photos by Ashley McLaughlin.
Yuuuummmm!! I just made these for National Chocolate Chip Day. The flavors blend together so nicely, and they are amazing. These will be a new go-to for me.
Made these tonight! Omg thank you, seriously sooo
Good , quick, easy and delicious!! I will use this one over and over again !
I think it’s just great!! Incredible work!!
Tessa these are amazing cookies. The oatmeal gives them a nice chewy quality.
Is this a cookie that you think would benefit from some flaky sea salt on top?
Hallo Ms. Arias,
Pray this finds you well in everyway.
I have a question about the PB chocolate chip cookies.
The size per cookie seems huge compared to other recipes and I am certain they are wonderful.
What might be the smallest or smaller size cookie I could make? How many cookies per sheet as I’m using standard size sheets and not commercial ones.
Of Italian heritage I am more versed in Italian foods and dolce than other kinds of foods and have worked along side some “Old World” Italian cooks and bakers that are friends of the family. Been cooking and baking since the 70’s self taught for the most past.
Anyway your suggestions and help would be deeply appreciated Tessa.
grazie mille signora Arias
Raffaele
Siamo amici come il pane e il formaggio
Tessa,
Great recipe and a danger to healthy living! I encourage all serious cookieologis’s to put this recipe at the top of their list!
Made these with cashew nut butter – absolutely delicious.