Go Back

Peanut Butter Oatmeal Chocolate Chip Cookies

These cookies combine chewy oats with creamy peanut butter and gooey chocolate chips for a nostalgic treat that is perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 large eggs Room temperature for easier mixing
  • 1 cup creamy peanut butter Preferably natural, with no added sugars
  • 1/3 cup pure maple syrup A natural sweetener that elevates the flavor—don’t substitute with imitation syrup
Dry Ingredients
  • 1 1/2 cups rolled oats Old-fashioned for the best texture
  • 1/4 tsp baking soda Gives your cookies a subtle lift
  • 1/2 tsp ground cinnamon Optional but highly recommended
  • 1/2 tsp sea salt Enhances the flavors
Mix-Ins
  • 2/3 cup semi-sweet chocolate chips Or your favorite variety

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a large cookie sheet with parchment paper.
  2. In a mixing bowl, whisk the eggs until lightly beaten. Then add the creamy peanut butter and pure maple syrup. Stir until smooth.
  3. Incorporate rolled oats, baking soda, ground cinnamon (if using), and sea salt into the wet mixture. Mix until a thick dough forms.
  4. Gently fold in the chocolate chips until evenly distributed.
  5. Drop mounds of dough on the prepared cookie sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 9-12 minutes until the edges are set but the centers appear slightly soft.
  2. Allow the cookies to cool on the sheet for 10 minutes before transferring them to a wire rack.
Storage
  1. Store any leftovers in an airtight container at room temperature for up to 4 days.
  2. If they soften too much, re-crisp them in a 300°F oven for 5 minutes.

Notes

Feel free to customize by adding dried fruits or nuts to suit your taste. For a nut-free version, swap peanut butter for sunflower seed butter. You can prep the cookie dough a day in advance and store in the fridge.