Peanut Butter Oatmeal Chocolate Chip Cookies – a delicious recipe with chunky peanut butter, brown sugar, vanilla, eggs, rolled oats, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
~ Preheat oven to 350 degrees F
2
~ In small bowl mix together the oats and baking soda; set aside.
3
~ In a large bowl beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
4
~ use a cookie scoop to drop the cookie dough onto the prepared baking sheet.
5
~ Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 16-20 cookies.
782
kcal
Calories
45
g
Fat
76
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup creamy or chunky peanut butter (not natural), 2/3 cup packed dark brown sugar, 1 1/2 teaspoons vanilla, 2 large eggs, and more.
Yes, Peanut Butter Oatmeal Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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