PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES

Peanut Butter Oatmeal Chocolate Chip Cookies combine the three most popular types of cookies in one! These thick, chewy cookies are perfect when you can’t decide which kind of cookie you want.

Peanut Butter Oatmeal Chocolate Chip Cookies  – pretty much the greatest invention ever! Sometimes you can’t decide what type of cookie to make. Or maybe that’s just me. I love peanut butter cookies. And oatmeal cookies. And chocolate chip cookies. For times that you just can’t decide which cookie to make, make these. All three of your favorite cookies combined to make the perfect cookie for all of us indecisive people. I don’t know why I never thought to do this before!

PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES

This delicious cookie recipe is made with ingredients you likely have on hand. Use quick oats, creamy peanut butter, and chocolate chips to make this simple cookie recipe. Add in a few other basic ingredients to make this fantastic peanut butter cookie recipe.

How to make perfect Peanut Butter Oatmeal Chocolate Chip Cookies?

• Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
• Do not melt the butter! The butter needs to be softened (at room temperature), but using melted butter will ruin the cookies.
• Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
• Preheat the oven. This will help your cookies turn out right every time!
• Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!

WHAT KIND OF OATS ARE BEST IN OATMEAL COOKIES?

You can use quick oats or old-fashioned oats in your cookies- it really comes down to personal preference. I usually use quick oats in this recipe, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. Old-fashioned/rolled oats will make the cookies a little bit chewier (and also like I am eating real oatmeal which makes it easier for me to justify eating a few of these for breakfast!). You can even use a combination of both types if you’d like!

INGREDIENTS IN PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES

Oats – I usually use quick oats or a combination of quick oats and old-fashioned oats. You can use old-fashioned oats alone, but the cookies will be chewier that way. It’s totally up to you!

Flour – All-purpose flour works best in these cookies. Cake flour also works well.

Baking soda and baking powder – Baking soda and baking powder are the leavening agents in the cookies. For best results, make sure they aren’t old or expired.

Salt – Just a little bit of salt will help all of the other flavors to pop.

Butter – I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened to room temperature before adding to the recipe.

Peanut butter – I like using creamy peanut butter, but chunky works ok too. Every time I have made these cookies I have used regular creamy peanut butter (like Jif or a store-brand alternative). Many readers have commented that peanut butter cookies do not turn out as well when using a more natural peanut butter.

Sugars – You will need granulated sugar and brown sugar. For best results, make sure the brown sugar is soft and fresh.

Eggs – Two large eggs will help to bind all of the other ingredients together.

Vanilla extract – The higher the quality of the vanilla, the better!

Chocolate chips – Use a 12 oz. bag of semi-sweet chocolate chips. You can use milk chocolate or dark chocolate chips if you prefer.

How to make Peanut Butter Oatmeal Chocolate Chip Cookies

Preheat oven to 350°.

Combine oats, flour, baking powder, baking soda, and salt in a small bowl. Set aside.

In a large bowl, blend butter and peanut butter with an electric mixer until well combined (about 1-2 minutes).

Add sugar and brown sugar and beat for 2-3 minutes.

Add eggs and vanilla and mix until well combined (another 2-3 minutes).

Add the flour mixture and mix until well combined.

Stir in the chocolate chips.

Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake for 10-11 minutes. Cool on cooking sheets for a few minutes before transferring to a wire rack to cool completely.

HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.

My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

WHY DO MY OATMEAL COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

CAN I USE NATURAL PEANUT BUTTER INSTEAD OF REGULAR PEANUT BUTTER?

While the recipe calls for regular creamy peanut butter, some people may prefer to use natural peanut butter instead. However, it’s important to note that the cookies may not turn out as well with natural peanut butter. This is because natural peanut butter tends to be runnier and oilier than regular peanut butter, which can affect the texture and consistency of the cookies.

CAN I MAKE THE COOKIES IN ADVANCE?

Yes, you can make the cookies up to 2-3 days in advance and store them in an airtight container until ready to serve. They can also be frozen and thawed as needed. You can freeze the baked cookies, but I actually prefer to freeze the dough pre-scooped into balls so that I can make them fresh every time!

Just freeze the cookie dough balls individually (laid out on a cookie sheet) before placing all of them together in an airtight container or Ziplock bag. Pull them out when ready to bake. You may need to bake them for a minute or two longer than normal when baking from frozen.

MORE PEANUT BUTTER COOKIE RECIPES TO TRY:

• Best Chocolate Chip Peanut Butter Cookies
• Peanut Butter Oatmeal Chocolate Chip Cookies
• Peanut Butter Chip Chocolate Cookies
• Easy Peanut Butter Cookies
• Fudge Peanut Butter Cookie Cups
• Reese’s Peanut Butter Cookies
• Best Monster Cookies
• Peanut Butter No Bake Cookies
• Cream Cheese Peanut Butter Cookies
• No Bake Peanut Butter Blossoms
• Five Chip Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies combine the three most popular types of cookies in one! These thick, chewy cookies are perfect when you can’t decide which kind of cookie you want.