Oatmeal, peanut butter, chocolate chip cookies. Fat, chewy and incredibly irresitible! #cookiemonster #cookielove #oatmealcookies #peanutbutterlover
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Chewy and Plump Oatmeal Peanut Butter Chocolate Chip Cookies

These cookies are undeniably plump and loaded with oats, peanut butter and chocolate chips.  I dare you to eat just one.
Course Dessert
Keyword chocolate chip, Cookies, oatmeal, peanut butter
Servings 24 cookies
Author Tasia ~ twosugarbugs

Ingredients

  • 3/4 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • ½ cup brown sugar firmly packed (I prefer dark brown, but light brown works too)
  • ½ cup granulated sugar
  • ½ cup creamy peanut butter
  • ½ teaspoon pure vanilla extract
  • 1 large egg
  • 2 cups old-fashioned rolled oats
  • 1 cup chocolate chips

Instructions

  • In a medium size bowl, whisk flour, baking powder, baking soda and salt. Set aside.
  • Cream butter and both sugars on medium high with a stand mixer fitted with the paddle attachment, or a hand mixer, until combined. Add peanut butter and continue until light and fluffy. Approximately 3-5 minutes.
  • Scrape down your bowl and add vanilla and the egg. Mix until well combined.
  • With the mixer on low, add the flour mixture and blend until just combined.
  • Fold in oats and chocolate chips.
  • Chill 45 minutes to one hour.
  • Preheat oven to 350°F.
  • Prepare baking sheets with a silicone baking mat or parchment paper.
  • Using a cookie scoop (approximately 2 tablespoons of dough), place cookie dough on prepared baking sheet, spacing about 2 inches apart.
  • Bake 12-15 minutes, until edges are lightly browned. They will be a little puffy, I lightly press down on the tops once removed from the oven to give them a less domed appearance.
  • Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.

Notes

Cookies stay fresh in an airtight container for up to one week.  Baked cookies freeze well for up to three months.
I do not recommend using natural peanut butter for these cookies.  A brand like Jif or Skippy works best.