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A close up of a chocolate chip peanut butter oatmeal cookie pulled in half on a white counter.

Peanut Butter Oatmeal Cookies with Chocolate Chips

Warm, gooey, and the perfect balance of salty and sweet, these peanut butter oatmeal cookies with chocolate chips are pure perfection.

Course Dessert
Cuisine American
Keyword Chocolate Chip, Cookies, Holiday, Oatmeal Cookies, Peanut Butter
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 30 cookies

Ingredients

  • ½ cup Plant-based Butter room temperature
  • ½ cup Brown Sugar packed
  • ⅓ cup Granulated Sugar
  • ½ cup Peanut Butter
  • 1 Egg room temperature
  • 2 teaspoons Vanilla
  • ¾ cup Flour
  • ¾ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ¼ teaspoon Cinnamon
  • ¾ cup Quick Oats
  • ½ cup Old Fashioned Oats
  • 1 cup Chocolate Chips dairy-free

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a non-stick baking mat.

  2. In the base of a stand mixer, cream together ½ cup plant-based butter, ⅓ cup granulated sugar, ½ cup brown sugar, and ½ cup peanut butter.

  3. Once light and fluffy, add 1 egg and 2 teaspoons vanilla and mix until combined.

  4. In a small bowl mix together ¾ cup flour, ¾ teaspoon baking soda, ¼ teaspoon salt, ¼ teaspoon cinnamon, ¾ cup quick oats, and ½ cup old fashioned oats.

  5. Mixing on low, slowly scoop the dry ingredients into the wet ingredients until just combined.

  6. Remove the bowl from the mixer and fold in 1 cup dairy-free chocolate chips.

  7. Scoop, using a 1.5 Tablespoon cookie scoop, into balls and sprinkle with flaky sea salt.Bake in the preheated oven for about 13 minutes.

  8. Allow to cool on the baking sheet for about 3 minutes before transferring to a wire cooling rack.