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Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut butter oatmeal chocolate chip cookies bake up with lightly browned edges and soft centers, with rolled oats and semisweet chocolate chips in every bite. This easy oven-baked cookie recipe makes 24 cookies.
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Prep Time 15 minutes
Cook Time 11 minutes
cooling 5 minutes
Total Time 31 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 166
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.5 cup creamy peanut butter
  • 0.5 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup semisweet chocolate chips

Equipment

  • 2 large baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. In a large bowl, beat the softened butter, peanut butter, light brown sugar, and granulated sugar until smooth and creamy, about 2 minutes.
  4. Beat in the egg and vanilla extract until combined.
  5. In a separate medium bowl, whisk together the flour, oats, baking soda, and salt.
  6. Stir the dry mixture into the peanut butter mixture just until no dry streaks remain.
  7. Stir in the chocolate chips.
  8. Scoop the dough into 24 portions, about 2 tablespoons each, and arrange them 2 inches apart on the prepared baking sheets.
  9. Bake for 10 to 12 minutes, switching the sheets’ positions halfway through, until the edges are lightly browned and the centers still look slightly soft.
  10. Let the cookies cool on the baking sheets for 5 minutes.
  11. Transfer them to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are lightly browned and the centers still look slightly soft. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. For a dairy-free variation, use dairy-free butter and chocolate chips.