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Peanut Butter Oatmeal Chocolate Chip Cookies

These peanut butter oatmeal chocolate chip cookies are three cookies rolled into one, and my boyfriend Gabe's favorite.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Course Dessert
Servings 8 people

Ingredients
  

  • 1 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 stick (8 tbsp) butter, room temperature
  • 1/2 cup peanut butter, room temperature
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 1/2 tsp vanilla
  • 1 egg
  • 1/2 cup rolled oats
  • 1 cup chocolate chips

Instructions
 

  • Preheat oven to 350. Prepare two baking sheets by spreading them with parchment paper.
  • Prepare your dry ingredients. Sift together flour, baking soda and salt.
  • Prepare your wet ingredients. In a separate bowl, beat together the butter, peanut butter, brown and white sugars and vanilla until smooth and creamy. Add in the egg and beat until combined.
  • Slow incorporate the dry ingredients into the wet, mixing until well combined.
  • Add in the rolled oats and chocolate chips and stir with a rubber spatula until combined.
  • Scoop dough into 2 tbsp sized balls and roll until round, then transfer to the prepared baking sheets, spacing them at least 3 inches apart, as they will spread. Bake until browned but still soft, 10 minutes.*
  • Allow the cookies to cool one minutes, then transfer to a wire rack to cool completely.

Notes

*The cookie dough can be prepared and rolled into balls in advance, then frozen. Lay the balls of dough flat on a plate or baking sheet and freeze until solid, 1 hour. Then you can transfer the balls of dough to a ziplock bag and keep frozen for up to 3 months. To bake from frozen, simply place the frozen cookie dough balls on a parchment lined baking sheet and bake at 350 for just slightly longer, about 12-14 minutes.