Decadent Peanut Butter Oatmeal Chocolate Chunk Cookies
Indulge in the rich flavors of these Decadent Peanut Butter Oatmeal Chocolate Chunk Cookies. Perfectly balanced with the creaminess of peanut butter, the hearty texture of old-fashioned oats, and generous chunks of semi-sweet baking chocolate, these cookies are a delightful treat for any occasion. Quick to prepare and easy to bake, they're sure to become a favorite in your cookie jar! The combination of sugars creates a satisfying sweetness that complements the nuttiness of the peanut butter, while the oats add a wholesome bite. Enjoy them fresh out of the oven or let them cool for packed lunches or afternoon snacks.
N/A
Servings
80
Calories
12
Ingredients
Ingredients
flour
1 cup (all-purpose flour, sifted)
old fashioned oats
1 cup (uncooked)
baking soda
1/2 teaspoon ( )
baking powder
1/2 teaspoon ( )
salt
1/4 teaspoon ( )
sugar
1/2 cup (granulated)
brown sugar
1/2 cup (firmly packed)
butter
1/2 cup (softened)
peanut butter
1/2 cup (creamy or chunky)
egg
1 (large)
vanilla extract
1 1/2 teaspoons ( )
semisweet baking chocolate
6 ounces (coarsely chopped)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a medium bowl, combine the flour, old-fashioned oats, baking soda, baking powder, and salt. Whisk together until well mixed and set aside.
3
In a large mixing bowl, beat together the granulated sugar, brown sugar, softened butter, and peanut butter using an electric mixer on medium speed. Continue mixing until the mixture is light and fluffy, about 2-3 minutes.
4
Add the egg and vanilla extract to the butter mixture, mixing until well combined.
5
Gradually add the dry flour mixture to the wet ingredients, blending well after each addition until fully incorporated.
6
Gently fold in the coarsely chopped semi-sweet chocolate until evenly distributed throughout the cookie dough.
7
Using a heaping tablespoon, drop rounded portions of dough onto ungreased baking sheets, leaving about 2 inches between each cookie to allow for spreading.
8
Bake in the preheated oven for 12-13 minutes, or until the cookies are lightly browned around the edges. Be careful not to overbake as they will continue to firm up after removal from the oven.
9
Allow the cookies to cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely. Enjoy warm for the ultimate treat!
Nutrition Information
4g
Fat
10g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this cookie recipe?
These are Decadent Peanut Butter Oatmeal Chocolate Chunk Cookies.
What type of oats are used in these cookies?
The recipe calls for 1 cup of uncooked old-fashioned oats.
What temperature should I preheat my oven to?
You should preheat your oven to 375°F (190°C).
How long do the cookies need to bake?
Bake the cookies for 12-13 minutes, or until the edges are lightly browned.
Can I use chunky peanut butter?
Yes, you can use either creamy or chunky peanut butter depending on your preference.
Do I need to grease my baking sheets?
No, you should drop the dough onto ungreased baking sheets.
How many calories are in one of these cookies?
There are approximately 80 calories per cookie.
How much flour is required for this recipe?
You will need 1 cup of sifted all-purpose flour.
What kind of chocolate is used in these cookies?
The recipe uses 6 ounces of coarsely chopped semi-sweet baking chocolate.
How long should I cream the butter, sugars, and peanut butter?
Beat the mixture on medium speed for about 2-3 minutes until it is light and fluffy.
How much butter is needed?
The recipe requires 1/2 cup of softened butter.
What size should each cookie portion be?
Use a heaping tablespoon to drop rounded portions of dough onto the sheet.
How much space should I leave between cookies?
Leave about 2 inches between each cookie to allow for spreading during baking.
What is the fat content per serving?
Each serving contains 4g of fat.
How many carbohydrates are in each cookie?
There are 10g of carbohydrates per serving.
Do these cookies contain any protein?
Yes, there is 1g of protein per serving.
What kind of sugars are used?
The recipe uses 1/2 cup of granulated sugar and 1/2 cup of firmly packed brown sugar.
How long should the cookies cool on the baking sheet?
Allow them to cool on the baking sheets for 1 minute before moving them to a wire rack.
What is the correct way to mix the dry ingredients?
Whisk together the flour, oats, baking soda, baking powder, and salt in a medium bowl until well mixed.
How much vanilla extract is used?
The recipe calls for 1 1/2 teaspoons of vanilla extract.
Is baking soda or baking powder used in this recipe?
Both are used; you will need 1/2 teaspoon of baking soda and 1/2 teaspoon of baking powder.
How much salt is included in the dough?
The recipe requires 1/4 teaspoon of salt.
How many eggs are needed for the dough?
You will need one large egg.
How should the chocolate be added to the dough?
Gently fold in the coarsely chopped chocolate until it is evenly distributed.
What category of cookie is this?
This recipe is categorized as drop cookies.
Are these cookies better warm or cold?
They are best enjoyed warm for the ultimate treat, but can also be served cool.
Should I be worried if the cookies look soft when I take them out?
No, they will continue to firm up after removal from the oven, so avoid overbaking.
What is the texture of these cookies?
They have a hearty texture from the oats and a creamy richness from the peanut butter.
How much peanut butter is in the recipe?
The recipe uses 1/2 cup of peanut butter.
Can I pack these in lunches?
Yes, once cooled, these cookies are perfect for packed lunches or afternoon snacks.