These delicious, flavor-filled Peanut Butter Oatmeal Chocolate Chunk Cookies are pretty much perfect with great texture and flavor!
Peanut Butter Oatmeal Chocolate Chunk Cookies
This recipe is from cookbook author Dorie Greenspan, who is and immensely talented baker. That means this cookie recipe is excellent. It has a little bit of spice added in (cinnamon and nutmeg), and plenty of oatmeal, peanut butter and chocolate chunks.
❤️ What I Love About This Recipe:
- I really love that there’s a combination of oatmeal, peanut butter and chocolate, all in one cookie.
- These are really awesome served just out of the oven and dipped in milk.
- I love that these cookies freeze well.
Favorite Peanut Butter Cookie Recipes:
- Chocolate Swirled Peanut Butter Cookies
- Great Grandma’s Peanut Butter Cookies
- Peanut Butter Cowboy Cookies
- No Bake Chocolate Peanut Butter Cookies
- Gluten Free Dairy Free Peanut Butter Cookies
Peanut Butter Oatmeal Chocolate Chunk Cookies
These delicious, flavor-filled cookies are pretty much perfect!
Ingredients
- 3 cups old fashioned oats
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup peanut butter (chunky or smooth)
- 1 cup granulated white sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 9 ounces bittersweet chocolate, chopped into chunks (or use chocolate chips)
Instructions
- Position racks in oven to divide the oven into thirds. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the oats, flour, baking soda, spices and salt. Set aside.
- In a large bowl, use an electric mixer to combine the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce mixer speed to low and gradually add the dry ingredients, mixing just until blended. Stir in the chocolate. If you have time, chill the dough for about 2 hours, or for up to 1 day (chilling the dough will give you more evenly shaped cookies.)
- If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the baking sheets. If the dough is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets. Press the chilled balls gently with the heel of your hand until they are about ½ inch thick.
- Bake for 13 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Lift the cookies onto cooling racks with a wide metal spatula. They'll firm as they cool.
- Repeat with remaining dough, cooling the baking sheets between batches.
Notes
- You may substitute 1½ cups of chocolate chips for the chopped chocolate.
- These cookies will keep at room temperature in an airtight container for about 4 days.
- Wrapped and frozen these cookies will keep for 2 months. You may also freeze the batter in scoops and bake fresh cookies directly from the freezer.
Nutrition
Serving: 1cookie, Calories: 231kcal, Carbohydrates: 26g, Protein: 4g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 26mg, Sodium: 90mg, Potassium: 130mg, Fiber: 2g, Sugar: 16g, Vitamin A: 194IU, Vitamin C: 0.005mg, Calcium: 23mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these for a cookie exchange and am excited for them to try them. They aren’t as hard as I thought they would be.