Oatmeal Peanut Butter Chocolate Cookies
Chewy oatmeal peanut butter chocolate cookies are overflowing with chocolate chips. I love biting into one of these filling treats because they are a perfect combination of three of my favorite cookies. Just what you need to get you through until dinner.
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter (2 sticks, room temp)
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 cup creamy peanut butter
- 2 teaspoons vanilla
- 2 cups old fashioned oats
- 2 ½ cups semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer or a large bowl if using a hand mixer, beat the butter until smooth then add the sugars and beat until creamed, about 2 minutes.
- Add eggs, peanut butter and vanilla and beat on high until combined. Add the dry ingredients and beat until combined, add oats and beat until combined. Beat in chocolate chips.
- Refrigerate for at least 20 minutes. If longer, let it warm up at room temperature for 30 minutes.
- Preheat oven to 350º. Line baking sheets with parchment paper.
- With an ice cream scoop, scoop out large balls, about 2 tablespoons or more and place on prepared pan about 2 inches apart. Bake for 12-14 minutes, until lightly brown. Allow to cool on baking sheet for a few minutes before transferring to a wire rack.
Barbara's Notes + Tips
- You can freeze cookies before or after baking. If before baking, you don't need to thaw just add a minute or two to the cooking time.
Nutrition
Serving: 1serving | Calories: 233kcal | Carbohydrates: 24g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 179mg | Potassium: 159mg | Fiber: 2g | Sugar: 14g | Vitamin A: 177IU | Calcium: 24mg | Iron: 1mg