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Soft Peanut Butter Oatmeal Chocolate Chip Cookies
Thick and chewy peanut butter oatmeal cookies with loads of mini chocolate chips. They are big, fat delicious cookies!
Ingredients
- 6 tablespoon (84g) unsalted butter, at room temperature
- 1 large egg, at room temperature
- ⅔ cup (145g) packed light brown sugar
- ⅓ cup (80ml) smooth regular peanut butter
- 1 ½ tablespoon (25ml or 30g) honey
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup (142g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ – 1 cup (75-100g) rolled oats*
- ½ cup (85g) semisweet chocolate chips plus extra for topping
- ¼ cup (42g) mini dark chocolate chips plus extra for topping
*NOTE: if you use 75g oats they will spread slightly more and have a smoother surface appearance and be extra soft, and if you use 100g they will be thicker and a bit sturdier – both are great.
Instructions
- Combine soft butter, brown sugar, egg, vanilla extract, peanut butter and honey in a large bowl and mix it together with a wide rubber spatula until smooth and a bit fluffy. You can also use a handheld mixer on medium speed for 1-2 minutes.
- Sprinkle in the flour, baking powder, baking soda and salt and mix it in. Add the oats and mix to combine. Add chocolate chips and fold them in until evenly incorporated.
- Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 1 hour.
- Preheat your oven to 350°F. Line two large cookie sheets with parchment paper.
- Use a 1.35-oz cookie scoop to portion dough and roll into smooth balls. Place them on prepared baking sheets spacing them 2 inches apart. Bake for 9-11 minutes until golden around the edges and still slightly gooey in the center (they will set as they cool). Let cookies cool for 1 minute on the baking sheet and then transfer to a wire rack to cool completely.
