Name: Peanut Butter Oatmeal Chocolate Chip Cookies
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 2-1/2 cups butter, softened -; 1/2 cup creamy peanut butter -; 2 cups sugar -; 2 cups packed brown sugar -; 4 large eggs, room temperature -; 2 teaspoons vanilla extract -; 6 cups all-purpose flour -; 2 teaspoons salt -; 2 teaspoons baking soda -; 1/2 teaspoon baking powder -; 2 cups semisweet chocolate chips -; 1-2/3 cups (11 ounces) peanut butter and milk chocolate chips -; 1 cup quick-cooking oats -

Peanut Butter Oatmeal Chocolate Chip Cookies

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Peanut Butter Oatmeal Chocolate Chip Cookies

1. 2-1/2 cups butter, softened -

2. 1/2 cup creamy peanut butter -

3. 2 cups sugar -

4. 2 cups packed brown sugar -

5. 4 large eggs, room temperature -

6. 2 teaspoons vanilla extract -

7. 6 cups all-purpose flour -

8. 2 teaspoons salt -

9. 2 teaspoons baking soda -

10. 1/2 teaspoon baking powder -

11. 2 cups semisweet chocolate chips -

12. 1-2/3 cups (11 ounces) peanut butter and milk chocolate chips -

13. 1 cup quick-cooking oats -

How to cook deliciously - Peanut Butter Oatmeal Chocolate Chip Cookies

1. Stage

Preheat the oven to 375°F. With a hand mixer or stand mixer, cream together the butter, peanut butter and sugars until they’re light and fluffy, five to seven minutes. Beat in the eggs and vanilla until combined. Editor’s Tip: The most important first step when making cookies is learning how to cream the butter and sugar properly. Five to seven minutes of creaming seems excessive, but it really does have an affect on the texture of the cookies!

2. Stage

In a separate bowl, whisk together the flour, salt, baking soda and baking powder. Gradually beat the flour mixture into the butter mixture until everything is just combined. Using a rubber spatula, fold in the chips and oats until everything is evenly dispersed in the dough.

3. Stage

Drop the cookie dough by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake the cookies until they’re golden brown, 9 to 12 minutes. Cool the cookies at room temperature for two minutes. Remove the cookies from the pans and onto wire racks to cool completely to room temperature. Store the cookies in an airtight container.