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Peanut Butter Oatmeal Cookies on a plate
Andre Lewis

Peanut Butter Oatmeal Cookies

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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 1 1/2 cups old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 4 tbsp unsalted butter softened
  • 1/2 cup smooth peanut butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup semisweet chocolate chips

Method
 

  1. Heat oven to 350°F; parchment-line two sheets. Whisk oats, flour, baking soda, and salt in bowl.
  2. Beat butter, peanut butter, and sugars until creamy, about 2 minutes. Beat in egg and vanilla; mix in dry ingredients just until combined. Fold in chocolate chips.
  3. Divide into 24 mounds, about 1 1/2 tablespoons each; space twelve on each sheet. Gently flatten to 1/2 inch thick.
  4. Bake one sheet at a time 10 to 12 minutes until edges set and lightly browned. Rest on sheet 5 minutes; transfer to rack.
  5. Cool completely; freeze in one layer until firm. Pack in freezer container with parchment between layers; freeze up to 2 months for best quality.
  6. Thaw cookie at room temperature 20 to 30 minutes, or microwave on microwave-safe plate 10 to 15 seconds for softer center. Cool chocolate slightly before eating.