Ultimate Peanut Butter Oatmeal Chocolate Chip Cookies
Prepare to indulge in the ultimate cookie experience! These cookies combine the hearty goodness of oatmeal, the rich creaminess of peanut butter, and the irresistible sweetness of chocolate chips. With their chewy texture and nutty flavor, these cookies are not just a treat; they're a celebration of three beloved dessert elements combined into one delicious bite. Perfect for sharing, packing in lunchboxes, or savoring with a glass of milk, these cookies are bound to become a favorite in your household. Enjoy this delightful recipe that showcases the best of what cookies can be!
N/A
Servings
90
Calories
12
Ingredients
Ingredients
Quick-cooking oats
2 cups (Uncooked)
All-purpose flour
2 cups (Sifted)
Baking powder
1 teaspoon (None)
Baking soda
1 teaspoon (None)
Salt
1/4 teaspoon (None)
Unsalted butter or margarine
1 cup (Softened)
Skippy creamy or chunky peanut butter
1 cup (None)
Granulated sugar
1 cup (None)
Firmly packed brown sugar
1 cup (None)
Eggs
2 (Beaten)
Vanilla extract
2 teaspoons (None)
Semi-sweet chocolate chips
12 ounces (None)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a small bowl, mix together the quick-cooking oats, all-purpose flour, baking powder, baking soda, and salt. Set aside.
3
In a large mixing bowl, use an electric mixer on medium speed to beat the unsalted butter (or margarine) and Skippy peanut butter together until smooth and creamy.
4
Add the granulated sugar and brown sugar to the mixture, beating until combined. Then, add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
5
Gradually incorporate the flour and oat mixture into the wet ingredients until just blended. Be careful not to overmix.
6
Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
7
On ungreased baking sheets, drop rounded tablespoonfuls of cookie dough, spacing them about 2 inches apart.
8
Bake for 10-13 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9
Store in an airtight container for fresh cookies that will last!
Nutrition Information
5g
Fat
10g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in these cookies?
The main ingredients include quick-cooking oats, all-purpose flour, Skippy peanut butter, and semi-sweet chocolate chips, along with butter, sugars, eggs, and vanilla.
How many calories are in one cookie?
Each cookie contains approximately 90 calories.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
How long should I bake the cookies?
Bake the cookies for 10-13 minutes, or until the edges are golden brown.
What type of peanut butter should I use?
You can use one cup of either Skippy creamy or chunky peanut butter depending on your preference.
Can I use margarine instead of butter?
Yes, the recipe allows for either one cup of unsalted butter or margarine, softened.
What kind of oats are needed for this recipe?
The recipe calls for 2 cups of uncooked quick-cooking oats.
How much fat is in each serving?
Each serving contains 5g of fat.
What is the carbohydrate content per cookie?
There are 10g of carbohydrates per serving.
How much protein is provided in one cookie?
Each cookie provides 1g of protein.
Do I need to grease the baking sheets?
No, you should drop the cookie dough onto ungreased baking sheets.
How should the eggs be prepared before adding them?
The 2 eggs should be beaten before being added to the mixture.
How far apart should I place the dough on the baking sheet?
Space the rounded tablespoonfuls of dough about 2 inches apart.
Should the flour be prepared in a specific way?
The recipe recommends using 2 cups of sifted all-purpose flour.
How much vanilla extract is used?
The recipe requires 2 teaspoons of vanilla extract.
What is the total number of ingredients in this recipe?
There are 12 ingredients in total for this recipe.
How much chocolate chips should I add?
The recipe calls for 12 ounces of semi-sweet chocolate chips.
What kind of sugar is used?
The recipe uses 1 cup of granulated sugar and 1 cup of firmly packed brown sugar.
Does this recipe include baking soda or baking powder?
It includes both: 1 teaspoon of baking powder and 1 teaspoon of baking soda.
How should I cool the cookies after baking?
Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
How should the cookies be stored?
Store the cookies in an airtight container to keep them fresh.
What is the texture of these cookies?
These cookies have a chewy texture and a rich, nutty flavor.
Can these cookies be packed in lunchboxes?
Yes, they are described as perfect for sharing, packing in lunchboxes, or savoring with milk.
Is there salt in the recipe?
Yes, 1/4 teaspoon of salt is included in the dry ingredient mix.
How should the dry ingredients be mixed?
Mix the oats, flour, baking powder, baking soda, and salt together in a small bowl and set aside before adding to the wet ingredients.
What speed should I use on the electric mixer?
Use medium speed to beat the butter and peanut butter together.
When should I add the chocolate chips?
Fold in the chocolate chips after the flour and oat mixture has been blended into the wet ingredients.
Is it okay to overmix the dough?
No, you should be careful not to overmix when incorporating the flour and oat mixture.
Are there any specific brand recommendations?
The recipe specifically mentions using Skippy peanut butter.
What size of dough drops should I make?
Drop rounded tablespoonfuls of cookie dough onto the sheets.