Peanut Butter Oatmeal Chocolate Chip Cookies
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
4.44 out of 5 stars
(51)
Ingredients
30 cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup unsalted butter, at cool room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups old fashioned oats
- 1 cup semisweet chocolate chips
- 1 cup peanut butter chips
- 1/2 cup sweetened coconut flakes
- Extra sea salt, for sprinkling on cookies
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Step 2
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Step 3
In the bowl of a stand mixer, cream together the butter and sugars until creamy, about 1 minute. Scrape down the sides of the bowl with a spatula and add the peanut butter. Beat until smooth and creamy.
Step 4
Add in the eggs and vanilla extract and mix until well combined.
Step 5
With the mixer off, add the dry ingredients. Mix on low until just combined, don’t over mix.
Step 6
Stir in the oats, chocolate chips, peanut butter chips, and coconut.
Step 7
Use a cookie scoop or spoon to scoop the cookie dough onto the prepared baking sheet, about 3 tablespoons of dough per cookie. Leave about 2-inches between each cookie because they will spread as they bake.
Step 8
Bake for 10 to 12 minutes or until slightly golden brown around the edges but still soft in the center. Don’t over bake.
Step 9
Remove from the oven and sprinkle with the tops of the cookies with a little sea salt. Let the cookies cool on the baking sheet for 5 minutes or until set. Transfer to a cooling rack and let cool completely.
Step 10
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Chef's notes
Store the cookies in an airtight container for up to 3 days on the counter. You can also freeze the baked cookies or cookie dough for up to 3 months.
