Peanut Butter, Oatmeal and Chocolate Chip Cookies

Oatmeal cookies are so soft, chewy and comforting. I love the texture and flavor that oats give to sweet treats. Who doesn't love chocolate chip cookies, especially this time of year? They give me a touch of nostalgia too, because I used to bring oatmeal cookies with me to lunch for school. When I saw this recipe on Skippy's website, I knew right away that I would make these cookies. Adding peanut butter to oatmeal chocolate chip cookies makes them even better - so rich, flavorful and creamy too. They are so delicious with a cold cup of milk or with a hot cup of coffee.

What's great about these cookies is that they are SO easy to make and you'll get a lot of cookies from a batch too. You can even freeze the cookie dough and whenever you are in the mood for something sweet, you can pop it in the oven, no need for thawing, and bake yourself 2 cookies or a dozen. How convenient is that? 
Ingredients:

2 ½ cups quick-cooking oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter, room temperature
1 cup SKIPPY® Creamy Peanut Butter
½ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
½ - 1 (12 oz) bag semisweet chocolate chips (I used about half)

Instructions:

Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper or grease them with oil.

Combine all the dry ingredients (oats, flour, baking powder, baking soda and salt) in a large bowl. Set aside.Here's a tip. I never buy quick cooking oats, but old fashioned oats are a pantry staple in my house. For recipes that use quick cooking oats, I just pulse the old fashioned oats in a food processor a bit  and Voila! You've got yourself quick cooking oats.

In a large bowl of a standing mixer, using a paddle attachment or using a hand mixer, mix the  softened butter, granulated sugar, brown sugar and vanilla extract until light and fluffy, 3-5 minutes. Add the peanut butter and mix until smooth. Skippy has really cool baking cups that have the peanut butter already measured into ½ cup portions. I don't know about you, but I hate measuring out peanut butter. It's so sticky and then washing out the cup is such a pain. It's so handy. Right now, they have a coupon that you can print up. Go to this website to get the coupon and to get more great recipes too. Add the eggs and mix again until smooth.

Add the dry ingredients and mix just until combined, try not to over mix. Add the chocolate chips and mix to incorporate. You can add as much chocolate chips as you like. You can omit them it you prefer. You can also add raisins, nuts and/or coconut flakes.

Scoop out heaping Tablespoonfuls of the dough and roll them into balls. Place them on the prepared baking sheets and bake them in the preheated oven (350 degrees Fahrenheit) for 12-15 minutes, just until the edges are browned, but the center should still be soft.  As the cookies cool, they will get harder, so you don't want to bake them too long if you want your cookies to be soft.

Serve the cookies warm with a cold glass of milk, a warm cup of coffee or tea or cooled as a snack or treat.

Store the cookies in an airtight container at room temperature. You can also freeze both the cookie dough and the baked cookies.

To freeze the cookie dough, portion the dough into 1 ½ Tablespoon balls, place them in a single layer in the freezer until frozen solid and then transfer to an airtight container or a freezer bag. To bake, place the frozen balls of dough on an baking sheet and bake exactly the same as you would before, except bake it a bit longer.

To store baked cookies, just place them in an airtight container or a ziplock bag in the freezer for 3-6 months.

Peanut Butter, Oatmeal and Chocolate Chip Cookies

Olga Klyuchits

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Ingredients

  

• ▢ 2 ½ cups quick-cooking oats
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 cup butter room temperature
• ▢ 1 cup SKIPPY® Creamy Peanut Butter
• ▢ ½ cup granulated sugar
• ▢ ¾ cup packed brown sugar
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ ½ - 1 12 oz bag semisweet chocolate chips (I used about half)

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper or grease them with oil.
• Combine all the dry ingredients (oats, flour, baking powder, baking soda and salt) in a large bowl. Here's a tip. I never buy quick cooking oats, but old fashioned oats are a pantry staple in my house. For recipes that use quick cooking oats, I just pulse the old fashioned oats in a food processor a bit and Voila! You've got yourself quick cooking oats. Set aside.
• In a large bowl of a standing mixer, using a paddle attachment or using a hand mixer, mix the softened butter, granulated sugar, brown sugar and vanilla extract until light and fluffy, 3-5 minutes. Add the peanut butter and mix until smooth. Add the eggs and mix again until smooth. Add the dry ingredients and mix just until combined, try not to over mix. Add the chocolate chips and mix to incorporate. You can add as much chocolate chips as you like. You can omit them it you prefer. You can also add raisins, nuts and/or coconut flakes.
• Scoop out heaping Tablespoonfuls of the dough and roll them into balls. Place them on the prepared baking sheets and bake them in the preheated oven (350 degrees Fahrenheit) for 12-15 minutes, just until the edges are browned, but the center should still be soft. As the cookies cool, they will get harder, so you don't want to bake them too long if you want your cookies to be soft.
• Serve the cookies warm with a cold glass of milk, a warm cup of coffee or tea or cooled as a snack or treat.
• Store the cookies in an airtight container at room temperature. You can also freeze both the cookie dough and the baked cookies.
• To freeze the cookie dough, portion the dough into 1 ½ Tablespoon balls, place them in a single layer in the freezer until frozen solid and then transfer to an airtight container or a freezer bag. To bake, place the frozen balls of dough on an baking sheet and bake exactly the same as you would before, except bake it a bit longer.
• To store baked cookies, just place them in an airtight container or a ziplock bag in the freezer for 3-6 months.

Tried this recipe?Let us know how it was!