Peanut Butter Oatmeal Chocolate Chip Cookies

[maybetoday]

Peanut Butter Oatmeal Chocolate Chip Cookies

Yield: 40 cookies
Prep Time: 15 minutes mins
Cook Time: 12 minutes mins
Total Time: 27 minutes mins

Peanut Butter Oatmeal Chocolate Chip Cookies are soft, chewy, and a little gooey and take just minutes to make from scratch!

Ingredients

▢ 2 cups (254 grams) all-purpose flour
▢ 1 teaspoon baking powder
▢ 1/2 teaspoon fine sea salt
▢ 1/2 teaspoon baking soda
▢ 1/2 teaspoon ground cinnamon (optional)
▢ 2 sticks (227 grams) unsalted butter, at cool room temperature
▢ 1 cup (269 grams) creamy peanut butter*
▢ 3/4 cup (150 grams) granulated sugar
▢ 1 1/4 cups (250 grams) lightly packed light brown sugar
▢ 2 large eggs, at room temperature
▢ 1 large egg yolk, at room temperature
▢ 1 teaspoon vanilla extract
▢ 2 cups (180 grams) old-fashioned rolled oats
▢ 1 1/2 cups (255 grams) semisweet chocolate chips

Instructions

Preheat the oven to 350°F. Line large baking sheets with parchment paper.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.

In a large bowl, use an electric mixer to beat the butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs, egg yolk, and vanilla, one at a time, beating well after each addition. Scrape the bottom and sides of your bowl with a spatula in between each addition. Slowly beat in the flour mixture until just combined. Add in the oats and chocolate chips until just combined.

Using a large spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.

Bake for about 12 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

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