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Peanut Butter Choc Chip Oatmeal Cookies

These peanut butter chocolate chip oatmeal cookies hit the spot for all types of cookie lovers. They are sweet, fluffy, and tasty.
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Course: Dessert
Cuisine: American
Keyword: cookie
Prep Time: 30 minutes
Cook Time: 15 minutes
Cooling Time: 15 minutes
Total Time: 1 hour
Servings: 12
Calories: 8883kcal
Author: Rachel Norman

Ingredients

  • 1 1.5 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 cup unsalted butter, room temperature (2 sticks)
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 2 cups old-fashioned oats
  • 2 cups semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Using a large mixing bowl and mixer, beat together the peanut butter and butter until blended. Add the sugar and beat for 2 to 3 minutes, scraping down the sides as needed.
  • To the butter mixture, add the eggs and vanilla, mixing until combined. Add the flour.
  • Stir in the oatmeal and chocolate chips.
  • Scoop cookie batter and place on baking sheet at least one inch apart as the cookies will spread.
  • Bake for 10 to 12 minutes. Remove the baking sheet from oven and allow the cookies to cool on the baking sheet for 5 to 7 minutes. Note: If you prefer soft and chewy over crisp and crunchy, take them out a littler earlier.
  • Using the parchment paper, lift the cookies to continue cooling on a wire cooling rack.

Notes

Notes: Alternatives to peanut butter would be substituting almond, sunflower, pecan, walnut, or soy butter. The taste would be different and possibly the texture, but these could be good options if you have someone with peanut allergies in your family. I am not sure how the texture and taste of natural peanut butters would work in this recipe. If you favor natural brands, it would be worth an experimental batch of cookies to find out.
As for the chocolate, this recipe calls for semi-sweet chocolate chips. You can easily substitute milk chocolate, white chocolate, or dark chocolate chips for a different taste.
You can replace the oats with an equal amount of ground flax, quinoa flakes, rice bran, or even chia seeds. Ground flax has very little flavor and will likely make cookies that taste much like the recipe with oats. The texture just may be slightly grittier.

Nutrition

Calories: 8883kcal | Carbohydrates: 901g | Protein: 203g | Fat: 512g | Saturated Fat: 241g | Cholesterol: 2318mg | Sodium: 4827mg | Potassium: 5912mg | Fiber: 69g | Sugar: 467g | Vitamin A: 8477IU | Calcium: 1056mg | Iron: 59mg