These Peanut Butter Oatmeal Chocolate Chip Cookies are so thick and chewy! Loaded with creamy peanut butter flavor, old-fashioned oats, and chocolate chips, these are a must try for peanut butter lovers! You don't have to chill the cookie dough, which makes this recipe quick and easy to bake.
1cup(8 ounces) unsalted butter, at room temperature
1cupcreamy peanut butter, at room temperature
2teaspoonspure vanilla extract
1and 1/2 cups light brown sugar, packed
2large eggs, at room temperature
1and 3/4 cups all-purpose flour
1/2teaspoonsalt (kosher or table salt)
2and 1/2 cups old fashioned oats
Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until smooth. Add in the peanut butter and vanilla and beat until smooth; about 2 minutes. Add in both sugars and beat until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, scraping down the sides as needed. Beat in the milk until it's combined.
In a medium bowl, stir together the flour, baking soda, and salt.
On low speed, gradually beat the flour mixture into the wet ingredient mixture, beating until just incorporated. Turn mixer off. Beat in the oats and chocolate chips, mixing just until combined.
Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread.
Bake, one sheet at a time, in preheated oven for 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Repeat with all cookie dough.
Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.