Oatmeal Chocolate Peanut Butter Cookies

Name: Oatmeal Chocolate Peanut Butter Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: United States
Ingredients: 200 g of rolled oats (small flakes); 100 g of flour (all-purpose); 80 g of brown sugar; 1 eggs (at room temperature); 100 g of chocolate chips (dark chocolate); 1 tsp of baking powder; 1 tsp of vanilla extract; 1 pinch of salt (fine); 160 g of peanut butter (creamy, no added sugar); 20 g of peanut butter (creamy, no added sugar)

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These oatmeal chocolate peanut butter cookies pair the melty texture of chocolate chips with the heartiness of whole grains. Perfect for a comforting snack or a sporty afternoon treat, they go wonderfully with a glass of cold milk or a coffee.

Total time: 27 min
Prep: 15 min
Cook: 12 min
Rest: 10 min
Difficulty: Medium
Per person: €0.65

By the CookinBreak team

Nutrition facts

per serving · estimate

215kcal

Protein6 g11%
Carbs23 g43%
Fat11 g46%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Don't extend the baking time beyond twelve minutes even if the center looks very soft when it comes out of the oven. The cookies finish setting during the ten minutes of resting on the hot baking sheet, ensuring a soft center.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 3 months when baked, in freezer bags or airtight containers.

Storage : How long does it keep?

Keeps 5 to 7 days max in an airtight container at room temperature or chilled.

Making ahead : Can you make it the day before?

Yes

The dough can be prepared the day before and kept in the fridge in plastic wrap.

Reheating : How do you reheat it?

Reheat 5 minutes in the oven at 150°C or a few seconds in the microwave for a soft center. Air fryer possible 2-3 min at 140°C.

Variations

Replace the peanut butter with whole almond butter for a milder note.
Use certified gluten-free oats to adapt the recipe for people with intolerances.
Add a handful of pumpkin or sunflower seeds for extra crunch.
For an even meltier center, press a square of chocolate into the middle of each ball of dough before flattening and topping with peanut butter.

Mistakes to avoid

Using oats that are too large, which would keep the dough from coming together well.
Trying to handle the cookies as soon as they come out of the oven, at the risk of seeing them crumble completely.
Choosing a peanut butter enriched with oil or sugar, which would change the liquid balance of the dough.

Frequently asked questions

Can I replace the brown sugar with honey?

Yes, you can replace the brown sugar with 60 g of liquid honey. The dough will be a bit stickier, so just be sure to moisten your fingers to shape the cookie balls before baking.

Which type of oats works best?

Small quick-cooking oats give the best texture. Large traditional rolled oats absorb moisture less quickly and make the cookie crumbly and hard to bind without added liquid.

Why don't my cookies spread when baking?

This peanut butter and oat dough contains little melting fat and barely spreads on its own. Be sure to flatten the balls of dough slightly before baking.

How do I get an even meltier center?

For an ultra-melty center, reduce the baking time to 10 minutes and be sure to place a generous dollop of peanut butter on top just before putting the baking sheet in the oven.