Soft & Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
Published: Friday, September 13, 2024
½ cup unsalted butter, melted
1/3 c. creamy peanut butter
1 large egg + 1 egg yolk, discard extra white or save for another use
¾ c. light brown sugar, packed
½ c. granulated sugar
2 tsp. vanilla extract
1 c. old-fashioned whole rolled oats, not instant or quick cook
1¼ c. all-purpose flour
½ tsp. baking soda
½ tsp. salt, or to taste
¾ c. semi-sweet chocolate chips
½ c. peanut butter chips, white chocolate or butterscotch chips may be substituted
To a large, microwave-safe bowl add the butter, peanut butter, and heat on High to melt, about 1 minute. Stop to check and stir. Heat in 15-second increments until mixture can be stirred smooth. Let cool then add the egg and yolk, sugars and vanilla, and whisk until combined.
Add the oats and stir to combine. Add the flour, baking soda and salt, and stir to combine—don't overmix (dough will be fairly thick). Add the chocolate chips, peanut butter chips and stir to incorporate.
Using a large cookie scoop, ¼-cup measure or your hands, form approximately 13 equal-sized mounds of dough, roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plastic wrap and refrigerate for at least 2 hours (or up to 5 days).
Preheat oven to 350°. Line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2" apart. Bake for about 11-12 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly under-cooked, pale and glossy in the center. Don't overbake—cookies firm up as they cool.
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