Imagine biting into a cookie that combines the rich, creamy goodness of peanut butter, the hearty texture of oats, and the indulgent sweetness of chocolate chips - all in one perfect bite. These aren't just ordinary cookies; they're a flavor explosion that will have everyone begging for your secret recipe! Whether you're a baking novice or a seasoned pro, these cookies are so easy to make that you'll be whipping up batches faster than you can say "delicious"!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup peanut butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the peanut butter, brown sugar, and granulated sugar. Mix thoroughly until the mixture becomes smooth and well-blended.
- Crack the large egg into the peanut butter mixture and add vanilla extract. Whisk or mix with an electric mixer until the ingredients are completely incorporated and the mixture is creamy.
- In a separate bowl, combine the rolled oats and baking soda. Stir to distribute the baking soda evenly throughout the oats.
- Gradually add the oat mixture to the wet ingredients, stirring until a cohesive cookie dough forms.
- Fold in the chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a fork, creating a crisscross pattern on top.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature ingredients for better mixing and more consistent cookie texture.
- Don't overmix the dough - this can lead to tough cookies.
- Use a cookie scoop for uniform cookie sizes and even baking.
- For extra-soft cookies, slightly underbake and let them continue setting on the baking sheet.
- Make sure your baking soda is fresh to ensure proper rising and texture.
- For a more intense peanut butter flavor, use natural peanut butter with no added sugar.
- Allow cookies to cool completely before storing to prevent them from becoming soggy.
- You can freeze the cookie dough for up to 3 months if you want to prepare in advance.
- For a fun variation, try using chunky peanut butter or adding chopped nuts to the mix.
- Store cookies in an airtight container to maintain their soft, chewy texture.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 4g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 10mg
