Peanut Butter Oatmeal Cookies
Deliciously soft, thick, and chewy peanut butter cookies that are LOADED with oats and chocolate chips. These cookies are a must-try for PB lovers!
Servings: 25 cookies
Calories: 220kcal
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 2 cups (180g) quick oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (236g) smooth peanut butter
- 1 cup (175g) chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper or a silicone mat, and set aside.
- Whisk together the flour, oats, baking powder, baking soda, cornflour, and salt. Set aside.
- In a separate large bowl, whisk together the melted butter and sugars until combined.
- Add the egg, vanilla, and peanut butter, and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- NOTE: The dough will be quite crumbly at this point. Add milk (1 tablespoon at a time) until the dough comes together and is more manageable. I usually need 3 - 5 tablespoons.
- Roll the dough into 2-oz balls (or use a medium cookie scoop), and place onto the prepared baking tray. Bake for 10 - 12 minutes.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Nutrition
Serving: 1cookie | Calories: 220kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 81mg | Fiber: 1g | Sugar: 11g