Chunky Peanut Butter and Oatmeal Chocolate Chipster

Name: Chunky Peanut Butter and Oatmeal Chocolate Chipsters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups old fashioned oats; 1 cup all-purpose flour; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; ½ cup unsalted butter, at room temperature; 1 cup chunky peanut butter; 1 ½ cups light brown sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 1 ½ cups bittersweet chocolate, chopped into chunk

Servings: persons

3 cups old fashioned oats
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup chunky peanut butter
1 ½ cups light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 ½ cups bittersweet chocolate, chopped into chunk

1
Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.
2
Whisk together the oats, flour, baking soda, spices and salt.
3
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, peanut butter, and brown sugar on medium speed until smooth and creamy.
4
Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla.
5
Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended.
6
Mix in the chips.
7
If you have the time, cover and chill the dough for about 2 hours or up to 1 day.
8
If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the baking sheets.
9
If the dough is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets.
10
Press the chilled balls gently with the heel of your hand until they are about 1/2 inch thick (these don't really spread).
11
Bake for 13 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes.
12
The cookies should be golden and just firm around the edges.
13
Lift the cookies onto cooling racks with a wide metal spatula - they'll firm as they cool.
14
Repeat with the remaining dough, cooling the baking sheets between batches.

1814

kcal

Calories

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups old fashioned oats, 1 cup all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and more.

Yes, Chunky Peanut Butter and Oatmeal Chocolate Chipsters falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chunky Peanut Butter and Oatmeal Chocolate Chipsters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions