Peanut Butter Oatmeal Cookies

This peanut butter oatmeal cookies are so delicious. Of course you can skip the chocolate chips, but they are a perfect addition to this easy cookie recipe. It has a right amount of crunch and chewiness. Do not forget to grab the recipe printable at the bottom (Google Doc).

Ingredients:

1 1/2 cups all-purpose flour

2 cups old-fashioned whole rolled oats

1 tsp baking powder

1 tsp baking soda

1 teaspoon salt

1 cup unsalted butter

1 cup granulated sugar

1/2 packed light or dark brown sugar

1 large egg at room temperature

1 cup creamy peanut butter

2 tsp pure vanilla extract

2 1/2 cups semi-sweet chocolate chips, plus more for topping if desired

Directions:

1. In a medium-size bowl, whisk the dry ingredients together: flour, baking soda, and salt. Set aside.

2. Using a mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth and add the sugars. Beat on medium high until creamy. Add in the eggs, peanut butter, and vanilla. Mix until combined while scraping down the sides of the bowl

3. Add the dry ingredients to the wet ingredients and mix on low until combined. Add the oats until combined, add in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for 30 minutes to 1 hour.

4. Preheat oven to 350F degrees. Line baking sheets with parchment paper or silicone baking mats.

5. Using a cookie dough scooper or just a tablespoon, scoop the dough and arrange 3 inches apart on the cookie sheets. Bake for 12-14 minutes until lightly browned on the sides. It is normal for the center of the cookies to look soft.

6. Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. You can add a few chocolate chips to each cookie top for an aesthetic looking cookie.

The dough is freezer friendly. When you decide to batch make the dough make sure that you form the dough first into balls and flash freeze them before you put them in one giant Ziploc bag. This will prevent the cookie dough balls from sticking together. Make sure you label your Ziploc. When you are ready to bake the cookies, I just usually add extra 2 minutes on my baking time.