Enjoy delicious Peanut Butter-Oatmeal-Chocolate Chip Cookies in under 30 minutes!
I’ll admit it—I am a cookie monster. I have such a sweet tooth when it comes to cookies! I was totally that kid sneaking my hand in the cookie jar before dinner, and I definitely went through an “I want to be a baker” phase. In fact, the first thing I ever learned to bake was sugar-free peanut butter cookies. I’d bake big batches of them and bring them to school for my friends’ birthdays.
Nowadays, I can never choose between peanut butter, oatmeal, or chocolate chip cookies. So, I’ve decided not to! This recipe combines all my favorite flavors to create one ultimate sweet treat—peanut butter-oatmeal-chocolate chip cookies! It includes classic ingredients that you probably already have in your pantry, and the best part is that you can bake these delicious cookies in about half an hour.
My peanut butter-oatmeal-chocolate chip cookies (boy, that’s a mouthful) combine simple brown sugar and rich vanilla to create a cookie so good that you might just forget about Crumbl and Mrs. Fields. But seriously, the name is crazy long, so let’s just call them P.B.O.C. cookies from now on.
Are Peanut Butter-Oatmeal-Chocolate Chip Cookies Healthy?
Compared to your average sweet treat, P.B.O.C. cookies are healthy-adjacent. The peanut butter gives them protein, and the rolled oats add fiber. Don’t get me wrong, though. These cookies aren’t low-fat and contain plenty of sugar. Enjoy in moderation!
Not a wheat fan? These days, it’s easy to make your favorite baked goods gluten-free! Just use your favorite gluten-free flour as a 1:1 substitute.
These cookies can easily be made vegan by using a plant-based butter and a flax egg. In a small bowl, mix one tablespoon of flax meal with three tablespoons of water. Leave this for ten minutes until it becomes gelatinous, and use it instead of the egg. Make sure your chocolate chips are vegan-friendly.
Creating The Perfect Cookie Texture
Everyone has a different preference when it comes to cookies. Personally, I like super chewy, almost underbaked cookies that melt in your mouth. Others prefer crunchy or cakey cookies! Whatever you like, there’s a specific technique for achieving it.
For chewy cookies, fully melt your butter before mixing it into your dough. Also, pull your cookies out of the oven just a little bit early for that cookie dough center. If you prefer thinner, crunchy cookies, use a little more granulated sugar. And for cakey cookies, add an extra egg. If you want your cookies to hold their shape, chill your dough first. This will also help prevent them from spreading too much while baking.
The possibilities are endless, so play with your cookie recipe until you find the texture you love!
How Do I Store Leftovers?
Oats are a very dry ingredient, so these cookies go stale faster than most. At room temp in an airtight container, they’ll stay fresh for about 3 days. To extend their shelf life by a couple of days, add a tortilla, piece of bread, or apple core to the container. It sounds weird, but this will keep the cookies soft and extend their shelf life. Alternatively, you could freeze them in a freezer-safe bag or container for up to 3 months.
Serving Suggestions
These P.B.O.C. cookies make a fine lunch snack. Pack them with a Salami Sandwich and homemade sweet potato chips. Or serve them on a dessert tray for your next get-together.
You can also enjoy P.B.O.C. cookies for dessert after a filling dinner! Looking for more of those nostalgic comfort food vibes? Serve the cookies after a hearty Meatloaf with Garlic Mashed Potatoes and Sautéed Green Beans.
Recipe
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a bowl.
- In a separate bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined, then fold in the oats and chocolate chips.
- Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly browned. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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