Peanut Butter Chocolate Chip Oatmeal Cookies
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Servings: 18 Large Cookies
- Course: Dessert
These delicious chewy Peanut Butter Chocolate Chip Oatmeal Cookies are the perfect snack at any time of the day.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Bake these delicious cookies on a Reynolds Kitchens® Cookie Sheets with Parchment Lining, their non-stick coating allows treats to slide right off without any cooking spray.
Ingredients
- 3 Reynolds Kitchens® Cookie Sheets with Parchment Lining
- 1 cup of softened unsalted butter
- 3/4 cup of packed light brown sugar
- 3/4 cup of granulated sugar
- 2 eggs
- 1 tablespoons of vanilla
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- pinch of salt
- 3 cups of rolled oats
- 1 cup of semi-sweet chocolate chips
- 1 cups of peanut butter chips
Directions
Step 1
PREHEAT the oven to 350°.
Step 2
CREAM together the butter and sugars in a standing mixer with the paddle attachment until it becomes light and fluffy, about 6 to 8 minutes.
Step 3
ADD 1 egg at a time into the creamed butter mixture until it is combined and then pour in the vanilla.
Step 4
COMBINE the flour, baking soda and salt in a medium size bowl and slowly add it to the creamed butter mixture making sure to stop the mixer to scrape to combine all of the ingredients.
Step 5
FOLD the oats, chocolate chips and peanut butter chips into the bowl until it is combined.
Step 6
SCOOP 2 tablespoons of the cookie dough onto the Reynolds Kitchens® Cookie Sheet with Parchment Lining making a total of 18 large cookies.
Step 7
BAKE the cookies in the oven on 350° for 20 to 22 minutes or until the edges of the cookies are lightly browned and the centers are slightly soft.
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