Oatmeal Chocolate Chip Cookies with Peanut Butter
Oatmeal chocolate chip cookies with peanut butter are perfectly chewy, easy to make, and great any time of year with a cold glass of milk.
Servings 40 cookies
Calories 192kcal
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups rolled oats
- 1 cup smooth peanut butter not natural peanut butter
- 1 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until pale and fluffy, about 5 minutes on medium speed.
- Add the eggs, one at a time. Mix in the peanut butter and vanilla, scraping down the sides of the bowl as needed, and continue mixing until well combined.
- With the mixer on low speed, add the flour mixture in 3 parts, mixing until just combined. Add the oats and continue mixing on low speed. Stir in the chocolate chips until just combined.
- Using a cookie scoop or spoon, drop 1 inch balls of dough onto a baking sheet lined with parchment or a silicone baking mat, about 2 inches apart.
- Bake for about 12-14 minutes, until the edges start to brown and are set. If you bake more than one sheet at a time, rotate halfway through baking.
- Cool cookies on the baking sheet for 5 minutes after removing them from the oven. After that, move them to a cooling rack to cool completely. Store in an airtight container for up to a week.
Nutrition
Calories: 192kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 131mg | Potassium: 118mg | Fiber: 1g | Sugar: 13g | Vitamin A: 155IU | Calcium: 33mg | Iron: 0.8mg