These chewy and soft Peanut Butter Oatmeal Chocolate Chip Cookies are a delightful combination of wholesome oats, creamy peanut butter, and sweet chocolate chips. Perfect for satisfying a sweet tooth, these cookies are a must-try treat any time of the day!
Ingredients
1 cup rolled oats
½ cup peanut butter (smooth or chunky)
¼ cup coconut oil (melted) or butter
¼ cup brown sugar
¼ cup maple syrup or honey
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips
1 egg (or egg substitute)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, peanut butter, melted coconut oil or butter, brown sugar, maple syrup, vanilla extract, baking soda, and salt. Stir until everything is well combined.
Add the egg or egg substitute and mix again until the dough comes together.
Fold in the chocolate chips.
Scoop out spoonfuls of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a spoon or your fingers.
Bake for 8-10 minutes, or until the edges are golden and the centers are set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 12 cookies
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Storage/Reheating
Once cooled, I recommend storing these cookies in an airtight container at room temperature for up to 4-5 days. If you want to keep them longer, you can store them in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, simply microwave them for a few seconds, and they’ll taste just like freshly baked!
FAQs
Can I make these cookies without eggs?
Yes! If you're vegan or don't have eggs on hand, you can easily substitute the egg with a flax egg or another egg replacer of your choice. Just mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water, and let it sit for a few minutes to thicken.
Can I use almond butter instead of peanut butter?
Definitely! If you have an allergy to peanuts or just prefer almond butter, feel free to swap it in. The flavor might be slightly different, but it’ll still be delicious!
How can I make these cookies gluten-free?
The recipe is already naturally gluten-free since it uses rolled oats. Just make sure the oats you buy are certified gluten-free to avoid cross-contamination if that’s a concern.
Can I add other mix-ins like nuts or dried fruit?
Of course! These cookies are versatile, and adding in things like chopped walnuts, almonds, or dried cranberries is a great way to customize the flavor. Just make sure you keep the total mix-ins to about 1 cup to maintain the right dough consistency.
How do I know when the cookies are done baking?
The cookies will be golden around the edges, and the centers will be set when they’re done. Keep an eye on them because they can overbake quickly, especially if you like them soft and chewy!
Conclusion
These peanut butter oatmeal chocolate chip cookies are everything I crave in a dessert: easy to make, delicious, and full of flavor. Whether I’m looking for a quick treat or something to share with friends and family, these cookies never disappoint. With their chewy texture, rich peanut butter, and gooey chocolate chips, they’re a cookie lover’s dream
Recipe:
Peanut Butter Oatmeal Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Chewy and soft peanut butter oatmeal cookies, made with wholesome oats, creamy peanut butter, and sweet chocolate chips, perfect for any time of the day.
Ingredients
1 cup rolled oats
½ cup peanut butter (smooth or chunky)
¼ cup coconut oil (melted) or butter
¼ cup brown sugar
¼ cup maple syrup or honey
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips
1 egg (or egg substitute)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, peanut butter, melted coconut oil or butter, brown sugar, maple syrup, vanilla extract, baking soda, and salt. Stir until everything is well combined.
- Add the egg or egg substitute and mix again until the dough comes together.
- Fold in the chocolate chips.
- Scoop out spoonfuls of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake for 8-10 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container for up to 4-5 days at room temperature or refrigerate for up to a week.
Can be frozen for up to 3 months.
To reheat, microwave for a few seconds for a freshly baked taste.
For a vegan version, use a flax egg as an egg substitute.
If you want to make it gluten-free, ensure the oats are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
