⸻

Homemade cookies fresh from the oven. These Peanut Butter Oatmeal Chocolate Chip Cookies are soft, chewy, and packed with peanut butter flavor in every bite. Old-fashioned oats add texture while chocolate chips bring just the right amount of sweetness.

This batch came together with pantry staples and a few simple mixing steps. For my version, I used crunchy peanut butter and mini chocolate chips because that’s what I had on hand, and they turned out absolutely delicious. Whether you’re baking for family, sharing with friends, or simply stocking the cookie jar, these cookies are hard to resist.

⸻

https://video.wixstatic.com/video/a44a5b_42c4f0bfa8e5483482ec80be69ee2967/1080p/mp4/file.mp4

⸻

Tools from the Kitchen:

• Large mixing bowl

• Hand mixer or stand mixer

• Measuring cups and spoons

• Rubber spatula

• Baking sheets

• Parchment paper

• Cookie scoop or tablespoon

• Cooling rack

⸻

Ingredients:

• 1 cup all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• ¾ cup brown sugar

• ¼ cup granulated sugar

• ½ cup peanut butter (I used crunchy)

• 1 large egg

• 1 teaspoon vanilla extract

• 1¼ cups old-fashioned rolled oats

• 1 cup chocolate chips (I used mini chocolate chips)

⸻

Prepare:

1. Preheat oven to 350°F and line baking sheets with parchment paper.

2. In a bowl, whisk together flour, baking soda, and salt.

3. In a separate large bowl, cream together butter, brown sugar, and granulated sugar until combined.

4. Mix in peanut butter, egg, and vanilla extract until smooth.

5. Slowly add the dry ingredients and mix until just combined.

6. Fold in the oats.

7. Fold in the chocolate chips.

8. Scoop approximately 1½ tablespoons of dough and roll into balls.

9. Place on prepared baking sheets and gently flatten each cookie slightly.

10. Bake for 10–12 minutes or until the edges are set and lightly golden.

11. Allow cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

⸻

Notes from the Kitchen:

• Crunchy peanut butter adds extra texture and peanut flavor.

• Mini chocolate chips distribute evenly throughout the cookies, giving chocolate in every bite.

• Do not overbake. The centers should still appear slightly soft when removed from the oven.

• Store in an airtight container for up to one week.

• Cookie dough may be frozen for up to three months.

• Perfect with a cold glass of milk or a hot cup of coffee.