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–+ servings
peanut butter oatmeal chocolate chip
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5 from 1 vote

Oatmeal Peanut Butter Chocolate Chip Cookie Recipe

Oatmeal peanut butter cookies made with semi-sweet chocolate chips
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Course: Dessert
Cuisine: American
Servings: 20 cookies
Calories: 418kcal
Author: Cari

Ingredients

  • 1 Cup all-purpose flour
  • ½ Teaspoon baking soda
  • ½ Teaspoon of baking powder
  • ¼ Teaspoon salt
  • 1 Tablespoon of Vanilla Instant Pudding Mix
  • ½ Cup of unsalted butter at room temperature
  • ½ Cup of white granulated sugar
  • ⅔ Cup of brown sugar
  • ½ Cup of smooth peanut butter chunky works too
  • ½ Teaspoon of vanilla extract
  • 1 large egg
  • 1 10 oz package of dark chocolate chips
  • ¾ cup of rolled oats

Instructions

  • Preheat your oven to 350 degrees. Then, line two baking sheets with parchment paper and set them aside.
  • In a medium sized bowl, combine your flour, baking soda, baking powder, salt and vanilla instant pudding mix.
  • In a large mixing bowl using a hand mixer, combine butter, brown and white sugar until creamy and smooth. Add peanut butter, vanilla extract and egg then mix until all ingredients are incorporated. Slowly, mix in your dry ingredients until combined. Then, fold in chocolate chips and oats.
  • Scoop the cookie dough one tablespoon at a time onto the baking sheets leaving about an inch of space between each cookie. Bake for 13 minutes and let them cool.

Notes

I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have fresh baked cookies whenever I want. This is my process for freezing cookie dough:
  1. Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
  2. Chill the scooped cookie dough balls in the freezer for 20 minutes.
  3. Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
  4. Place the freeze cookie dough for up to 2 months.
  5. When it’s time to bake the cookies, bake them for two minutes longer since the dough is frozen.
To store your baked cookies, place them in an airtight container. They will keep at room temperature for up to 3 days.

tips

  • Use fresh and good quality ingredients.
  • Measure the flour correctly. If you pack in too much flour, these cookies will puff up and be dry, rather than soft and chewy. Spoon flour into the measuring cup and level with the back of a butter knife.
  • For the perfectly round cookie, the minute the cookies come out of oven, use the largest biscuit cutter you have or the opening of large round cup if the cookies are too big (anything round and wider than your cookies) Place the biscuit cutter over the cookies on the hot cookie sheet and move your hand in a circular motion for about 10 seconds.
  • Leave ample room on the baking sheet. Leave about 2 inches between cookies to ensure they don't crowd while baking.

Nutrition

Serving: 1cookie | Calories: 418kcal | Carbohydrates: 50g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 207mg | Potassium: 288mg | Fiber: 2g | Sugar: 31g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg