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Chewy Peanut Butter Oat Chocolate Chip Cookies

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A chewy, nutty cookie recipe combining peanut butter, oats, and chocolate chips for a perfect back-to-school snack. This easy big batch recipe delivers a satisfying texture and rich flavor with simple pantry ingredients.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (130g) peanut butter (creamy, unsweetened or lightly salted)
  • 1/2 cup (100g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (150g) all-purpose flour (or 1:1 gluten-free baking blend for gluten-free option)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (135g) old-fashioned rolled oats (pulse 1 cup for finer texture if desired)
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. If desired, pulse 1 cup of oats in a food processor 3-4 times and mix with remaining oats.
  3. In a large bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then add vanilla extract. Mix until just combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
  6. Fold in the oats and chocolate chips evenly. The dough will be thick and sticky.
  7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. This yields about 24 cookies.
  8. Bake for 10-12 minutes until edges are golden but centers still look soft. They will firm up as they cool.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overmix the dough to avoid tough cookies. Use room temperature eggs and butter for better texture. Pulse oats for a finer texture if desired. Remove cookies from oven when edges are golden but centers are still soft to keep chewiness. Chill dough for 15-20 minutes if too sticky to handle. Rotate baking sheets halfway through baking for even browning. Cookies can be stored in an airtight container at room temperature for up to 5 days with a slice of bread to maintain moisture, or frozen for up to 3 months.

Nutrition

Keywords: peanut butter cookies, oat cookies, chocolate chip cookies, chewy cookies, back-to-school snacks, easy cookie recipe, big batch cookies

Find it online: https://sagestirs.com/chewy-peanut-butter-oat-chocolate-chip-cookies-recipe-easy-big-batch-for-back-to-school/