Ah, the sweet allure of cookies—like tiny circles of joy. These soft and chewy peanut butter oatmeal chocolate chip cookies are your new best friend in the cookie world, just waiting to be dunked in milk or devoured straight from the oven. They remind me of chilly afternoons spent by the window, watching autumn leaves fall, with the comforting aroma of baked goodness filling the air.
Steps
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this mixture aside.
- Using a stand mixer or hand mixer, beat room-temperature butter until smooth. Add granulated sugar and brown sugar, and continue beating until the mixture is creamy. Incorporate eggs, peanut butter, and vanilla, ensuring a well-blended mixture.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. Add oats while mixing on low, then fold in chocolate chips. The dough should be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator.
- Preheat your oven to 350°F (177°C) and prepare baking sheets with parchment paper or silicone mats.
- Form 2-tablespoon-sized dough balls and space them 3 inches apart on the prepared baking sheets. Bake for 12-14 minutes, or until the edges are lightly browned.
- Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. While still warm, add extra chocolate chips on top if desired. Store in an airtight container at room temperature for up to a week.
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (16 tablespoons; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 cup (260g) creamy peanut butter
- 2 teaspoons pure vanilla extract
- 2 cups (170g) old-fashioned whole rolled oats
- 2 and 1/2 cups (450g) semi-sweet chocolate chips, plus extra for topping if desired
FAQ
- Can I use natural peanut butter for this recipe?
- While natural-style peanut butter is great for snacking, it’s not recommended for these cookies as it can affect the texture. It’s best to use brands like Jif or Skippy for optimal results.
- What is the recommended chilling time for the cookie dough?
- The dough should be chilled for at least 20 minutes. If you chill it for longer than an hour, let it sit at room temperature for about 30 minutes before baking to make it easier to handle.
- How can I ensure my cookies don’t overspread during baking?
- Chilling the dough helps prevent overspreading by allowing the oats to absorb moisture. Additionally, using a combination of granulated sugar and brown sugar assists in achieving the perfect spread.
- What adjustments can I make if I don’t have oats on hand?
- If you don’t have oats, you can try making peanut butter chocolate chip cookies instead. The recipe will still be delicious without the oats.
- How do I achieve room-temperature butter for the recipe?
- Room-temperature butter is slightly cool to the touch. To achieve this, leave the butter on the counter for about an hour before starting the recipe. If you’re short on time, use a quick softening method to get it to the right consistency.
Tips
- Chill the Dough: Ensure you chill the dough for at least 20 minutes before baking. This step allows the oats to absorb moisture, preventing excessive spreading and ensuring thick, chewy cookies.
- Choose the Right Peanut Butter: For best results, use non-natural peanut butter such as Jif or Skippy. Natural peanut butter can make the cookies crumbly due to its oil separation.
- Use Room-Temperature Butter: To achieve the right texture, use butter that is at room temperature—about 65°F (18°C). This ensures proper creaming with the sugars, which is crucial for the cookie’s structure.
- Adjust Sugar Ratios for Spread: Increase the granulated sugar while reducing the brown sugar to encourage the cookies to spread appropriately. Granulated sugar helps with spreading, while brown sugar keeps the cookies compact.
Equipment
- Stand Mixer with Paddle Attachment – Useful for mixing the dough thoroughly.
- Medium Cookie Scoop – Helps in measuring consistent dough portions.
- Silicone Baking Mats – Provides a reusable, non-stick surface for baking.
- Wire Cooling Rack – Allows cookies to cool evenly after baking.
