Charlie's Peanut Butter Chocolate Chip Oatmeal Cookies
There's no better way to wrap up spring break than with the smell of warm cookies filling the house—and these? These are Charlie's favorite. And he is an expert at making them! Chewy in the center, golden around the edges, and loaded with chocolate chips. Charlie helped scoop the dough (and sneak a few chocolate chips), and we counted down the minutes until they came out of the oven, warm and soft, just begging for a cold glass of milk. They're simple, classic, and unbelievably good. If you're looking for a sweet way to end a holiday—or just need a solid cookie recipe to keep on repeat—these are the ones.
There's no better way to wrap up spring break than with the smell of warm cookies filling the house—and these? These are Charlie's favorite. And he is an expert at making them!
Chewy in the center, golden around the edges, and loaded with chocolate chips, these Peanut Butter Chocolate Chip Oatmeal Cookies are everything a cookie should be. The peanut butter gives them that soft, rich base, while the oats add just the right amount of texture. And let's be honest, chocolate chips make everything better.
We made them together on the last afternoon of spring break, and it was the perfect slow-motion moment.
Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 cup peanut butter
- 1 tsp vanilla extract
- 1 egg
- 3/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup quick-cooking oats
- 1 1/4 cup chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease two cookie sheets or line them with parchment paper.
- 2
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- 3
In a large mixing bowl, use an electric mixer to cream the softened butter with the white sugar and brown sugar until the mixture is smooth and fluffy. (Kids can help count while you blend – about 2–3 minutes of mixing.)
- 4
Beat in the peanut butter and vanilla extract until well combined. Add the egg and mix until combined well; don't overbeat. Scrape down the sides of the bowl as needed to make sure everything is incorporated. The batter will smell amazing at this point!
- 5
Gradually stir the flour mixture into the wet ingredients. I tend to sift it in. Mix just until no dry streaks remain – avoid overbeating the dough.
- 6
Using a wooden spoon or spatula, fold in the rolled oats and chocolate chips, distributing them evenly through the dough. The dough will be fairly thick.
- 7
Drop tablespoons (15ml each) of dough onto the prepared cookie sheets, spacing them about 2 inches (5cm) apart. You can use a spoon or a cookie scoop. (Tip: For uniform cookies, give your child a measuring tablespoon or small ice cream scoop to make each dough ball roughly the same size.)
- 8
Bake the cookies at 350°F (175°C) for 9–11 minutes, until the edges just start to turn golden brown. The centers may look slightly soft – that's okay. For me, 10 minutes or just under work great – these cookies firm up a lot as they cool. Do not overbake if you want chewy cookies.
- 9
Remove the cookies from the oven and let them cool on the sheet for about 5 minutes (they will firm up a bit as they cool). Then transfer them to a wire rack to cool completely… or enjoy some warm! A cold glass of milk on the side is highly recommended.
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