Soft peanut butter oatmeal cookies filled with chocolate chips. This recipe requires no chilling, and will have you diving into a freshly baked cookie in under 30 minutes!
Jake is completing his second week of Pre-K. So far, so good! Well, other than the cold he brought home from school and passed around our entire family. We sure didn’t miss those school germs over the summer. Ugh.
Jake is making new friends, enjoying his teachers, and he’s doing surprisingly well getting up and out the door each morning. After his first day of Pre-K, I wanted to have a special treat waiting for him when he got home. I am always looking for ways to celebrate the little moments in my kiddos’ lives. Although Pre-K is only a transition year between preschool and kindergarten, it’s still a milestone that I think is worth celebrating.
So, Peanut Butter Oatmeal Chocolate Chip Cookies it is!
These are some of the best cookies that I’ve ever made. They’re soft peanut butter cookies with just enough oats to give a slight chewiness. The edges are crisp, and the centers are tender, and they are seriously addicting. Since Jake loves chocolate, I added chocolate chips, but you can leave out the chocolate chips if you’d prefer. I made a few cookies without chocolate chips and they were just as good!
It’s official, my little boy is growing up way too darn fast. Although I am thrilled that he is maturing and thriving, I can’t believe how fast the years are going. I’m so honored to get to be the mother of this sweet boy!
- ¾ cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup old fashioned oats
- ½ cup unsalted butter, softened
- ⅔ cup creamy peanut butter, at room temperature (I used natural. If using natural, stir really well)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- ¾ cup chocolate chips, divided
- Preheat oven to 350°F. Line two baking sheets with silicone liners or parchment paper.
- In a large bowl, combine flour, baking soda, salt, and oats. Set aside.
- In a separate large bowl, with a hand mixer or stand mixer fitted with the paddle attachment, beat butter, peanut butter, and both sugars for several minutes, until smooth and creamy. Add egg and vanilla and beat to combine, scraping the sides of the bowl as needed. Add flour mixture and mix on low speed until thoroughly combined. Stir in ½ cup chocolate chips.
- Drop dough in 1½ tablespoon mounds (I used a cookie scoop) onto the prepared baking sheets. Flatten the dough mounds just slightly. Using the remaining ¼ cup chocolate chips, press a few chocolate chips onto the tops of each dough mound (this makes the chocolate chips more visible).
- Bake for 9-11 minutes, until they are just set. If you want them soft, underbake just slightly. They will firm up while they cool. Transfer the sheets to cooling racks to cool completely.