Name: Homemade Oatmeal Chocolate Chip Cookies Recipe
Prep time: 40 min
Cook time: 15 min
Yield: 32
Ingredients: 1½ cups all purpose flour; 1 tsp baking powder; 1 tsp Baking Soda; 1 tsp salt; 1 cup unsalted butter; 1 cup granulated sugar; ½ cup light brown sugar; 2 large eggs; 1 cup creamy peanut butter; 2 tsp pure vanilla extract; 2 cups old fashioned whole rolled oats; 2½ cups semi sweet chocolate chips

homemade oatmeal chocolate chip cookies recipe

How To Make Homemade Oatmeal Chocolate Chip Cookies

A satisfying treat to cure your sweet cravings! Enjoy bites of chocolate chip cookies exploding with smooth peanut butter, oats, and chocolate in one snack.

Preparation: 40 minutes

Cooking: 15 minutes

Total: 55 minutes

Serves:

Ingredients

1½cupsall purpose flour,spoon and leveled
1tspbaking powder
1tspbaking soda
1tspsalt
1cupunsalted butter,softened to room temperature
1cupgranulated sugar
½cuplight brown sugar,or dark, packed
2large eggs,room temperature
1cupcreamy peanut butter
2tsppure vanilla extract
2cupsold fashioned whole rolled oats
2½cupssemi sweet chocolate chips,plus more for topping if desired

Instructions

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for about 1 minute until smooth.
Add the granulated sugar and brown sugar and beat on medium-high speed for about 2 minutes until creamed. Add the eggs, peanut butter, and vanilla and beat on high speed for about 1 minute until combined.
Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running at low speed, add the oats. Once combined, beat in the chocolate chips.
Cover and chill the dough for at least 20 minutes in the refrigerator or up to 4 days. *
Preheat the oven to 350 degrees F. Line the baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop balls of dough, 2 tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets.
Bake for 12 to 14 minutes until lightly browned on the sides.
Remove from the oven and allow to cool on baking sheet for 5 minutes, before transferring to a wire rack to cool completely.
Serve and enjoy!

Recipe Notes

*If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Cookies stay fresh covered at room temperature for up to 1 week.