I think you can tell by now which option won out. But if you were in the minority who prefer this recipe plain, feel free to omit the chips.
Whatever you do… just don’t use raisins 😉
How to Make Homemade Peanut Butter Oatmeal Chocolate Chip Cookies
Can I reduce the sugar?
There’s a fair amount of sugar in this recipe. It’s doing more than lending a sweet flavor. It’s actually helping to keep these cookies nice and moist and soft. If you were to reduce the amount of sugar the cookies would likely be crumbly and dry.
What kind of peanut butter should I use for cookies?
For best results, use a ‘conventional’ peanut butter spread that contains an oil like vegetable oil or palm oil that emulsifies the peanut butter to prevent it from separating. You can use a ‘natural’ product like Skippy Natural or Justin’s as long as it contains that added oil. I typically use Skippy for baking.
Avoid using a natural peanut butter product that only containers ground peanuts. They simply won’t work well for baking.
How to tell when cookies are done baking?
Remove these cookies from the oven while they still look ever so slightly ‘wet’ or underdone in the center. The residual heat of the oven and pan will continue to finish cooking them to soft perfection.
How to Store Cookies
Store the cookies in an airtight container at room temperature for up to 3 days. These cookies will stale relatively quickly because of the oats’ ability to draw in moisture. Place a tortilla, piece of bread, or apple core in the container to help keep them softer longer.
Peanut Butter Oatmeal Chocolate Chip Cookies are soft, chewy, and a little gooey and take just minutes to make from scratch!
2cups(254 grams) all-purpose flour
1/2teaspoonfine sea salt
2sticks (227 grams) unsalted butter, at room temperature
1cup(269 grams) creamy conventional peanut butter
3/4cup(150 grams) granulated sugar
1 1/4cups(250 grams) lightly packed light brown sugar
2large eggs, at room temperature
1large egg yolk, at room temperature
2cups(180 grams) old-fashioned rolled oats
1 1/2cups(255 grams) semisweet chocolate chips
Preheat the oven to 350°F. Line large baking sheets with parchment paper.
In a medium bowl whisk together the flour, salt, baking powder, baking soda, and cinnamon.
In a large bowl, use an electric mixer to beat the butter, peanut butter granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs, egg yolk and vanilla, one at a time, beating well after each addition. Slowly beat in the flour mixture until just combined. Add in the oats and chocolate chips until just combined.
Using a spoon or spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.
Bake for about 12 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire wracks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe byTessa Arias
Photos by Ashley McLaughlin.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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