Chocolate Chip Peanut Butter Oatmeal Cookies

  • 1 ½ c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 c. butter, softened
  • 1 c. granulated sugar
  • ½ c. brown sugar
  • 2 eggs
  • 1 c. peanut butter
  • 2 tsp. vanilla
  • 2 c. old fashioned oats
  • 2 ½ c. semi-sweet chocolate chips

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.

In the bowl of an electric mixer or a large bowl if using a hand mixer, beat the butter until smooth; add the sugars and beat until creamed, about 2 minutes.

Add the eggs, peanut butter, and vanilla; beat on high until combined. Add the dry ingredients to the wet ones; beat until combined. Add the oats and beat until combined. Stir in the chocolate chips.

Refrigerate the dough for 20 minutes.

If baking right away, line two cookie sheets with silicone baking mats and preheat the oven to 350° F.

With an ice cream scoop, scoop out large balls, about 2 tablespoons or more.

If baking right away, place the balls on the prepared cookie sheets about 2 inches apart. Bake for 12-14 minutes, until lightly brown. Cool the cookies on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.

If freezing for baking later, place the balls on a flat sheet (the aforementioned cookie sheet with silicone mat will work, but a plastic tray will also work) close together, but not touching. Freeze the cookie dough balls for an hour and then remove them and place them in a resealable freezer bag. I like to label it with the name of the cookies and basic directions for baking. When you are ready to bake them, do so in a preheated 350° F oven for 13-16 minutes or until lightly brown. There is no need to thaw the dough before baking it. Cool the cookies as directed above.

  • Yields: About 3 dozen cookies
  • Preparation Time: 25 minutes

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