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Peanut Butter Oatmeal Chocolate Chunk Cookies

Chewy oatmeal cookies studded with peanut butter and bittersweet chocolate chunks for a satisfying treat.
Prep Time30 minutes
Cook Time13 minutes
Total Time2 hours 43 minutes
Servings: 34 cookies

Ingredients

  • 3 cups old fashioned oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup unsalted butter 2 sticks, at room temperature
  • 1 cup peanut butter chunky or smooth
  • 1 cup granulated white sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 9 ounces bittersweet chocolate chopped into chunks (or substitute 1½ cups chocolate chips)

Instructions

  • Position racks to divide the oven into thirds and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  • In a medium bowl, whisk together the oats, all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until blended; set aside.
  • In a large bowl, beat the room-temperature butter, peanut butter, granulated sugar, and packed light brown sugar with an electric mixer on medium speed until smooth and creamy.
  • Add the eggs one at a time, beating for about 1 minute after each addition, then beat in the vanilla extract.
  • Reduce mixer speed to low and gradually add the dry oat mixture, mixing just until combined. Stir in the chopped bittersweet chocolate.
  • If desired, chill the dough for about 2 hours or up to 1 day for more evenly shaped cookies.
  • If dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the prepared sheets. If chilled, scoop rounded tablespoons, roll into balls, place 2 inches apart, and gently press each to about 1/2 inch thick.
  • Bake for 13 to 15 minutes, rotating sheets top to bottom and front to back after about 7 minutes, until cookies are golden and just firm around the edges.
  • Use a wide metal spatula to transfer cookies to cooling racks; repeat with remaining dough, cooling baking sheets between batches as needed.

Equipment

  • Oven
  • Baking Sheets
  • parchment paper or silicone mats
  • Mixing bowls
  • Electric Mixer
  • wide metal spatula
  • Cooling racks

Notes

  • You may substitute 1½ cups of chocolate chips for the chopped chocolate.
  • These cookies will keep at room temperature in an airtight container for about 4 days.
  • Wrapped and frozen, these cookies will keep for 2 months.
  • You may also freeze the dough in scoops and bake from frozen.