Description
These Soft Peanut Butter Oatmeal Chocolate Chip Cookies combine creamy peanut butter, hearty oats, and rich mini semisweet chocolate chips for a tender, chewy texture that’s perfect for a comforting treat. Enhanced with a hint of vanilla and a touch of unsweetened apple sauce for moisture, these cookies bake to a light golden edge and remain soft even when cooled. A sprinkle of flaky sea salt on top balances the sweetness and elevates the flavors, making them an irresistible snack or dessert.
Ingredients
Dry Ingredients
- 2/3 cup (90g) all purpose flour
- 1 1/4 cups (130g) old fashioned rolled oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup (130g) creamy peanut butter
- 1/2 cup (110g) unsalted butter, room temperature (vegan or regular)
- 2 tbsp unsweetened apple sauce
- 1 tsp vanilla flavoring
Sugars
- 1/2 cup (100g) dark brown sugar, packed
- 1/4 cup (55g) granulated sugar
Add-ins & Toppings
- 1 cup mini semisweet chocolate chips (vegan or regular)
- Flaky sea salt for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and for even baking.
- Cream Butter and Sugars: In a large mixing bowl, using a hand mixer or stand mixer, beat together the creamy peanut butter, unsalted butter, dark brown sugar, and granulated sugar until the mixture is smooth, creamy, and well combined. Then, mix in the unsweetened apple sauce and vanilla flavoring until fully incorporated.
- Add Dry Ingredients: Gradually add the all-purpose flour, rolled oats, baking soda, baking powder, and salt to the wet mixture. Mix everything until just combined to form a consistent cookie dough base.
- Fold in Chocolate Chips: Gently fold in the mini semisweet chocolate chips with a rubber spatula to evenly distribute them throughout the dough without overmixing.
- Scoop Dough: Using a large 2 oz cookie scoop or a 1/4 cup measuring cup, scoop the dough onto one of the prepared baking sheets, spacing the cookies about 3 inches apart. You should be able to fit approximately 5 cookies on each large baking sheet.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes or until the edges turn a very light golden brown. As the first batch finishes baking, scoop the second batch onto the other prepared baking sheet and place it in the oven immediately after removing the first.
- Add Toppings and Cool: While the cookies are still warm on the baking sheet, sprinkle extra mini chocolate chips and a light sprinkle of flaky sea salt on top. Let the cookies rest on the baking sheet for about 5 minutes to set and soften before transferring them to a cooling rack.
- Serve and Store: The cookies remain soft and tender when cooled. Enjoy them warm or at room temperature. Store any leftovers in an airtight container to maintain their softness.
Notes
- For vegan options, use vegan butter and vegan chocolate chips.
- Using unsweetened apple sauce helps keep the cookies moist without adding extra fat.
- Spacing cookies properly ensures even baking and prevents spreading into one another.
- Do not overbake; cookies should be lightly golden at the edges for optimal softness.
- Flaky sea salt adds a nice contrast but can be omitted if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
