Soft Peanut Butter Oatmeal Chocolate Chip Cookies
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(8)
Ingredients
12 cookies
- 2/3 cup (90g) all purpose flour
- 1 1/4 cups (130g) old fashioned rolled oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (130g) creamy peanut butter
- 1/2 cup (110g) unsalted butter, room temp (vegan or regular)
- 1/2 cup (100g) dark brown sugar, packed
- 1/4 cup (55g) granulated sugar
- 2 tbsp unsweetened apple sauce
- 1 tsp vanilla extract
- 1 cup mini semisweet chocolate chips (vegan or regular)
- Flaky sea salt
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 350F and line 2 large baking sheets with parchment paper.
Step 2
In a large mixing bowl using a hand or stand mixer, mix together the peanut butter, butter, brown sugar, and sugar until smooth and creamy. Mix in the apple sauce and vanilla.
Step 3
Add in the flour, oats, baking soda, baking powder, and salt and mix to combine.
Step 4
Fold in the chocolate chips using a rubber spatula.
Step 5
Using a large 2 oz cookie scoop (or 1/4 measuring cup) scoop the cookie dough out onto one baking sheet. Place them about 3 inches apart, so you should be able to fit about 5 cookies on one large sheet.
Step 6
Bake for 12-15 minutes or until the edges are a very light golden brown. Scoop dough out onto the second baking sheet and place it in the oven as soon as the first batch comes out.
Step 7
When the cookies are still warm and on the baking sheet, top with some extra chocolate chips and a sprinkle of sea salt. The cookies are very soft, so let them rest on the baking sheet for about 5 minutes before transferring to a cooling rack.
Step 8
They stay soft and tender even when cooled, so enjoy warm or at room temperature.
Step 9
Save recipe for the next time?
Chef's notes
The flour – Don’t use too much of it! Instead of scooping directly into the flour bag or container, gently spoon it into your measuring cup and level it off with a flat edge.
The butter – Make sure it’s room temperature before starting. If it’s too cold, the dough will turn a bit lumpy and the cookies won’t spread properly. Too warm and the cookies will spread too much. If you’re not vegan, you can also choose to use regular butter instead of vegan baking sticks.
The chocolate – For best results, use mini chocolate chips for better distribution.
Scooping – Use a large cookie scoop for best results. Make large cookies for a perfect outside bake and tender center.
Baking – The edges should be lightly golden and the center puffed and soft. Cookies will settle as they cool, allow cooling on the baking sheet for about 5 minutes before transferring.
