No chilling. When I want cookies, I don’t want to wait an hour to eat them. I want them now. This recipe stays super puffy and thick with zero chill time. In fact, these pretty much stay in the same shape as when you place them on the baking sheet. If you want flatter cookies, you’re going to need to flatten them with your hand before baking. Love that!
Those oats, though. They make me feel like I’m making smart choices. I mean, yes, it’s a cookie. But it’s a cookie with oats – how bad could it be? (Yes, I know I’m in denial. I don’t care.)
Cookie Storage:
We bake up big batches of these cookies and keep them in a cookie jar on the counter. They stay soft and fresh for about 5 days.
Baking Cookies From Frozen:
We have also made this dough, scooped it out on to a baking sheet, and then frozen for an hour so that the dough holds it shape. Pop the frozen cookie dough balls into a freezer bag and store in your freezer until ready to bake!
To bake these peanut butter oatmeal chocolate chip cookies from frozen, place them on a baking sheet while the oven is preheating and then bake as directed. You’ll likely need to add an extra minute or two to the bake time.
what readers are saying
“I don’t normally leave comments for recipes, but I just had to for these cookies! These are so amazing, and flavorful. I decided to add a pinch of cinnamon that took them over the top. 10/10, will make again.” – Kayla
Okay, friends, make these and report back. Are they as good as I think they are? Will you be making them again and again and again?
Ingredients
▢1/2 cup butter softened
▢1/2 cup peanut butter
▢3/4 cup brown sugar
▢1/4 cup white sugar
▢1 large egg
▢2 teaspoons vanilla
▢1 cup flour
▢3/4 cup old fashioned oats
▢1 teaspoon baking soda
▢1/4 teaspoon salt
▢3/4 cup mini chocolate chips
▢1/2 cup regular chocolate chips
Instructions
Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
In the bowl of a stand mixer, cream together the butter, peanut butter, and sugars until light and fluffy. Beat in the egg and vanilla.
In a medium bowl, combine the flour, oats, baking soda, and salt. Gradually add to the creamed mixture and beat until well combined.
Stir in the chocolate chips.
Use a medium cookie scoop to drop dough onto baking sheet 2 inches apart. Bake for 8 minutes exactly.
Let the cookies set on the baking sheet for 5 minutes to set up before transferring to a wire cooling rack.
Store in an airtight container for up to 5 days.
Nutrition Information:
Serving: 1cookie| Calories: 145kcal (7%)| Carbohydrates: 17g (6%)| Protein: 2g (4%)| Fat: 7g (11%)| Saturated Fat: 3g (19%)| Cholesterol: 15mg (5%)| Sodium: 110mg (5%)| Potassium: 66mg (2%)| Sugar: 11g (12%)| Vitamin A: 115IU (2%)| Calcium: 17mg (2%)| Iron: 0.7mg (4%)
