Peanut Butter + Chocolate Chip + Oatmeal Cookie = This easy cookie recipe combines 3 classic cookies into 1 delicious cookie. It has basic cookie ingredients you know and love: butter and sugar, plus the addition of creamy peanut butter and old fashion oats. This cookie recipe is great for beginner bakers who want to satisfy all cookie cravings.
KITCHEN TOOLS NEEDED:
For Peanut Butter Chocolate Chip Oatmeal Cookie Recipe
- Standing kitchen mixer with the paddle attachment
- Measuring cups and spoons
- Spatula
- Cookie scoop
- Parchment paper
- Cookie trays
- Cooling grid (to cool the cookie tray on)
- 2 mixing bowls
- Whisk
- Sifter
COOKIE BAKING QUESTIONS | ANSWERED!
For Peanut Butter Chocolate Chip Oatmeal Cookie Recipe
Q: What kind of peanut butter did you use?
A: I used Simply Truth Organic Creamy Peanut Butter, a brand only found at Kroger / Fred Meyer. Feel free to use what brand and type of peanut butter you have on hand. Chunky! Flavored!
Q: Can I use all oatmeal?
A; Sure go ahead! Remember, the flour will give some structure. If you use all oatmeal, it will have a more oatmeal cookie feel and texture to it.
Q: Why did you make the cookie dough so big?
A: Bigger cookie dough = bigger cookie! If you want smaller cookies, use only one scoop of dough versus two.
Q: Why chill the cookie dough?
A: Chilling dough (especially in the warm weather) solidifies the butter in the dough. Once the cold dough goes into the hot oven, it expands slowly. Thus, you get a thick, big cookie. If you bake the dough immediately, there is greater chance of cookie spreading greatly.
Q: Can I chill the cookie dough in the freezer?
A: Yes, go ahead! This dough freezes very well. Bake cookies as cravings accumulate!
Q: How did you shape the cookie dough?
A: First, I lightly damp my hands with water. I take two scoops of the cookie dough and roll it in a big ball, then slightly flatten it. It will look like a mis-shape disk. Look at the photo below.
Q: How do you store these cookies after they are done baking?
A: In an air-tight container or plastic bag. If the weather is crazy warm, store it in the fridge so the chocolate will not melt.
Q: What size cookie scoop did you use?
A: I used a #20 cookie scoop. So each cookie = 2 scoops. Professional cookie scoops come in numbers. The bigger the number, the small the scoop. #100 scoop = small cookie. # 16 or #20 = large cookie.
- Having more cookie cravings? Browse my Cookie and Brownie Recipe section
- Having chocolate cravings? Make my Buttermilk Chocolate Cupcakes
- Need a vegan chocolate chip cookie recipe? Make these vegan cookies from Baker by Nature
TIPS TO IMPROVE
Peanut Butter Chocolate Chip Oatmeal Cookie Recipe
- Add a different nut butter than plain peanut butter: almond butter! Macadamia nut butter! Flavored peanut butter!
- Add a different nut than walnuts: chopped peanuts! Pecans! Almonds!
- Add your a different chocolate chip: white chocolate chips! Peanut butter chips! Milk chocolate chips!
Peanut Butter, Chocolate Chip, and Oatmeal Cookie Recipe | 3 Cookies in 1
Course: DessertCuisine: AmericanDifficulty: Easy7
servings25
minutes15
minutes1
hour10
minutesIngredients
1 1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup (2 sticks) unsalted, soften, cubed butter
1 cup white sugar
1/2 cup brown sugar
1 cup creamy peanut butter
2 eggs
1 teaspoon vanilla extract
2 cups old fashion oats
2 cups dark chocolate chips
1 cup chopped walnuts
Directions
- In standing kitchen mixer, with the paddle attachment, add 1 cup soften, unsalted butter, 1 cup white sugar and 1/2 cup brown sugar. Cream on medium speed for 8-10 minutes, until light and fluffy. Half way, stop, scrape down the bowl and sides, and continue creaming.
- In a small bowl, whisk together 2 eggs and 1 teaspoon vanilla. Add 1 cup creamy peanut butter. Slowly add this to the mixer while the mixer is on low speed. Stop and scrape.
- In a bowl, sift together dry ingredients: 1 1/2 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon sea salt. Add to the kitchen mixer. Mix on low speed until just combined, less than 1 minute.
- To the kitchen mixer, add 2 cups oat, 2 cups chocolate chips and 1 cup chopped walnuts. Mix on low sped until just combined, less than 1 minute. Use a spatula and ensure the cookie dough is uniform and blended.
- Place bowl in the fridge for 1-2 hours, until chilled.
- Pre-heat oven to 350 degrees F. Line 2 cookie trays with parchment paper.
- Using a large scoop, scoop 2 cookie dough balls and form it into a ball. Shape it into a soft disk. Place on cookie tray, 2 inches apart.
- Bake for 15 minutes, rotating half way. Cool tray on cooling grid.
Notes
- Use your favorite peanut butter and chocolate chips in this recipe
