introduction
These Peanut Butter Oatmeal Chocolate Chip Cookies are simple and quick. They use few ingredients and mix in one bowl. If you want another easy fall cookie, try chewy pumpkin cookies for a different flavor.
why make this recipe
Make this recipe when you want a fast, tasty treat. The cookies are soft, chewy, and nutty from peanut butter. They need no flour and little sugar if you use maple syrup. You can serve them as a snack, dessert, or pack them for school or work. They also pair well with other peanut butter sweets like peanut butter chocolate stacks.
how to make Peanut Butter Oatmeal Chocolate Chip Cookies
This recipe mixes wet and dry ingredients in one bowl. It makes a thick, sticky dough that bakes into soft cookies.
Ingredients :
- 2 eggs*
- 1 cup peanut butter
- â…“ cup pure maple syrup
- 1 ½ cups rolled oats
- ¼ tsp baking soda
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp sea salt
- 2/3 cup chocolate chips (optional)
Directions :
- Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.
- Whisk the eggs in a mixing bowl until they are well-beaten.
- Add in the peanut butter and pure maple syrup to the large bowl and stir until the wet ingredients are well-combined.
- Stir in the dry ingredients (oats, cinnamon, baking soda, and sea salt) until a thick, sticky dough forms.
- Mix in the chocolate chips until they are well-distributed throughout the dough.
- Drop mounds of dough onto the prepared baking sheet, forming whatever size cookies you like. I make 6 giant cookies, but you can make smaller ones for a reasonable portion.
- Bake for 9 to 12 minutes, or until the cookies appear set up. I bake mine for 10 minutes.
- Allow the cookies to cool for 10 minutes before serving.
how to serve Peanut Butter Oatmeal Chocolate Chip Cookies
Serve warm or at room temperature. Add a glass of milk or a cup of coffee. For a treat, warm a cookie slightly and add extra chocolate chips on top so they melt.
how to store Peanut Butter Oatmeal Chocolate Chip Cookies
Let cookies cool fully. Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a tray, then move to a freezer bag for up to 3 months. Thaw at room temperature before eating.
tips to make Peanut Butter Oatmeal Chocolate Chip Cookies
- Use natural or creamy peanut butter for a smooth mix.
- Measure oats by spooning them into the cup and leveling off.
- If the dough is too wet, add a few more tablespoons of oats. If too dry, add a teaspoon of maple syrup.
- For chewier edges, press dough mounds slightly before baking.
- For softer cookies, bake closer to 9 minutes. For firmer cookies, bake a minute or two longer.
- For other chew tips and texture ideas, learn from similar recipes like maple cinnamon cookies.
variation (if any)
- Nut-free: use sunflower seed butter instead of peanut butter.
- No chocolate: add raisins or chopped nuts.
- Sweeter: use honey or extra maple syrup, but reduce oats slightly.
- Add spices: try a pinch of nutmeg or more cinnamon for warmth.
FAQs
Q: Can I use crunchy peanut butter?
A: Yes. Crunchy peanut butter adds texture and works fine.
Q: Can I skip the eggs?
A: You can try an egg substitute like a flax egg (1 tbsp ground flax + 3 tbsp water per egg), but texture may change.
Q: Are these gluten-free?
A: Use certified gluten-free rolled oats to keep the cookies gluten-free.
Q: Can I make smaller cookies?
A: Yes. Bake time will go down a bit — check at 8 minutes for small cookies.
Q: Do I need to chill the dough?
A: No. This dough bakes well right away.
Conclusion
This simple recipe makes chewy, nutty cookies with little fuss. For a larger, similar recipe and extra tips, see Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies.
Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 350°F and line a large cookie sheet with parchment paper.
- Whisk the eggs in a mixing bowl until they are well-beaten.
- Add in the peanut butter and pure maple syrup to the bowl and stir until the wet ingredients are well-combined.
- Stir in the dry ingredients (oats, cinnamon, baking soda, and sea salt) until a thick, sticky dough forms.
- Mix in the chocolate chips until they are well-distributed throughout the dough.
- Drop mounds of dough onto the prepared baking sheet, forming whatever size cookies you like.
- Bake for 9 to 12 minutes, or until the cookies appear set up. For soft cookies, aim for around 9 minutes.
- Allow the cookies to cool for 10 minutes before serving.