Mel's Oatmeal Pb Chocolate Chip Cookies
Indulge in the ultimate trifecta of flavor with Mel's Oatmeal PB Chocolate Chip Cookies—a soft, chewy cookie that’s equal parts hearty, nutty, and irresistibly sweet. Packed with quick oats for a satisfyingly chewy texture, creamy peanut butter for rich nuttiness, and semi-sweet chocolate chips for just the right touch of decadence, these cookies are a treat for any occasion. In just 25 minutes, you'll go from mixing bowl to blissful bites, with simple ingredients you likely already have on hand. Perfect for dessert, snacks, or even gifting, these oatmeal peanut butter chocolate chip cookies are sure to become your new go-to dessert recipe. Bake a batch today and enjoy the perfect balance of comfort and indulgence!
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Ingredients
- 0.5 cup unsalted butter
- 0.5 cup creamy peanut butter
- 0.75 cup brown sugar
- 0.25 cup granulated sugar
- 1 piece large egg
- 1 teaspoon pure vanilla extract
- 0.75 cup all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.25 cup quick oats
- 0.75 cup semi-sweet chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Step 2
In a large mixing bowl, cream together the unsalted butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer.
Step 3
Add the egg and vanilla extract to the bowl, and mix until well combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined.
Step 5
Fold in the quick oats and semi-sweet chocolate chips until evenly distributed throughout the dough.
Step 6
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Step 7
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, but they will set as the cookies cool.
Step 8
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
| Serving size | (908.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2926.4 |
| Total Fat 150.8g | 0% |
| Saturated Fat 62.8g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 310mg | 0% |
| Sodium 1984.6mg | 0% |
| Total Carbohydrate 376.7g | 0% |
| Dietary Fiber 24.1g | 0% |
| Total Sugars 236.0g | |
| Protein 60.9g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 423.6mg | 0% |
| Iron 25.2mg | 0% |
| Potassium 1271.9mg | 0% |
Source of Calories