Chewy, thick, Peanut Butter Oatmeal Cookies with chocolate chips are a treat that we've enjoyed for a lot of years now.
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Course: Dessert
Cuisine: American
Servings: 32cookies (approx 16 sandwiches)
Calories: 163kcal
Ingredients
⅓cupbutter
1cuplight brown sugar
⅔cupwhite sugar
2eggs
1½teaspoonbaking soda
1teaspoonvanilla extract
1tablespoonmaple syrup, or pancake syrup
1cupcreamy peanut butter
3cupsquick 1-minute oats
⅔cupsemi sweet chocolate chips
Instructions
Preheat the oven to 350°F. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and then the oats. Stir well to combine and then add the chocolate chips, mixing them in thoroughly.
Use a large cookie scoop to scoop the dough onto a parchment or silpat lined cookie sheet. Roll each ball of dough between your hands to make it smooth and round. (Eight cookies will fit nicely on a half size baking sheet.)
Bake for approximately 12 minutes, watching closely to make sure they do not over bake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack. Cool completely.
Notes
This recipe multiplies beautifully. I frequently triple it in order to have plenty of cookies to stash in the freezer or to make more Ice Cream Cookie Sandwiches. When multiplying the recipe, take care not to allow the dough to warm too much. I find it's helpful to tuck the cookie dough in the fridge between batches. This results in thicker, prettier cookies every time.