Peanut Butter Oatmeal Cookies with Chocolate Chips (No Chill Time!)
These soft and chewy peanut butter oatmeal cookies are made with creamy peanut butter, rolled oats, and semi-sweet chocolate chips. They're great if you can't decide on just one type of cookie to make because they combine the best parts of oatmeal cookies, peanut butter cookies, and chocolate chip cookies in one amazing cookie! The dough comes together quickly and can be baked immediately (but also stores well if you want to make it ahead).
Ingredients
- 160 grams quick-cooking rolled oats
- 60 grams all-purpose flour
- 4 grams baking powder (1 teaspoon)
- 2 grams baking soda (½ teaspoon)
- 1 gram diamond crystal kosher salt (¼ teaspoon)
- 113 grams unsalted butter (room temperature)
- 200 grams creamy peanut butter (the kind that doesn't separate)
- 133 grams brown sugar
- 133 grams white sugar
- 1 large egg (at room temperature)
- ¼ teaspoon vanilla
- 150 grams semi-sweet chocolate chips
Instructions
- Preheat. Preheat the oven to 350°F. Line two sheet pans with parchment paper and set aside.
- Mix. In a medium mixing bowl, whisk together rolled oats, flour, salt, baking powder, and baking soda. Set aside.
- Cream. In the bowl of a stand mixer, use the paddle attachment to cream softened butter, peanut butter, and both sugars on medium to medium-high speed until well aerated, about 3-4 minutes. Pause to scrape down the bowl and the beater at least 2 times during this process. Properly creamed, the mixture will have a slightly grainy, paste-like texture. Finish by scraping down the sides of the bowl and the beater blade.
- Egg and vanilla. Add the egg and vanilla and beat on medium speed until the mixture becomes paler in color and the egg is fully incorporated, about 60 seconds. Scape down the sides of the bowl again.
- Add the dries. Add the dry ingredients and mix on low speed until just a few streaks of flour are visible on the dough and walls of the bowl.
- Add the chips. Add the chocolate chips and use a spatula to mix them in by hand, scraping down the walls of the bowl to incorporate any last bits of flour at the same time.
- Scoop. Use a #20 (3 tablespoon) scoop to portion cookies dough balls onto a parchment-lined sheet pan. Scrape the edge of the scoop flat on the edge of the bowl as you scoop to get exactly 14 cookies (each one should be about 68g). Press a few more chocolate chips on top of each cookie by hand.
- Bake. Bake at 350°F for 15 minutes until the cookies look puffy. They might look slightly underdone when they're ready, but will finish cooking as they rest on the pan. Immediately after removing from the oven, use a round cutter to scoot the edges into perfect circles. Let cool on the pan for 5-10 minutes, then transfer to a wire rack to finish cooling completely.
Start the mixer on low speed just until the sugar and butter have started to stick together to prevent loose sugar from flying around (and out of) the bowl.
I usually fit 7 cookies per sheet pan and bake the pans one at a time on the center rack of my oven.
RECIPE NOTES
- Quick-Cooking Rolled Oats - Quick-cooking rolled oats are finer and thinner than old-fashioned oats and hydrate faster, which means they will soften faster in the dough. If you use old-fashioned rolled oats, rest the dough for at least an hour before baking.
- It's really important that your butter is properly softened before you begin. Properly softened butter should be cool to the touch but soft enough that you can press a finger into it. It should not be greasy. If the butter is too cold, it will turn into butter globules encased in peanut butter instead of mixing cohesively. I always try to avoid extra steps, so I mix both butters and sugars at once. The sugars are abrasive and break down the butter, but if you haven't softened it first, it'll take a lot longer to incorporate.
- In the fridge: Peanut butter oatmeal cookie dough can be refrigerated for up to 48 hours before baking. Refrigerate before or after scooping; it's up to you. Bake time does not change.
- To freeze: Place the shaped cookie dough balls on a parchment-lined sheet pan in the freezer until frozen solid. Then transfer to an airtight bag or container in the freezer. They will stay good for 3 months in the freezer. Bake from frozen according to the recipe, no modifications needed.
- They will look slightly underbaked when you pull them out of the oven, but will finish cooking as they cool on the baking sheet.