Here’s a cozy, nostalgic recipe for Grandma’s Peanut Butter Oatmeal Chocolate Chip Cookies — soft, chewy, hearty, and packed with flavor. It’s the kind of cookie that tastes like home.
🍪 Grandma’s Peanut Butter Oatmeal Chocolate Chip Cookies
✅ Ingredients (Makes ~24 cookies)
- ½ cup (1 stick) unsalted butter, softened
- ½ cup creamy peanut butter (natural or regular)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup old-fashioned rolled oats
- ¾ cup semi-sweet chocolate chips
- Optional: ¼ cup chopped peanuts or walnuts for crunch
🥣 Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Beat in the egg and vanilla until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture. Stir until just combined.
- Fold in the oats, chocolate chips, and optional nuts.
- Scoop dough by tablespoonfuls onto the prepared baking sheet. Flatten slightly with your fingers or the back of a spoon.
- Bake for 10–12 minutes, or until edges are lightly golden. Centers may look soft — that’s good!
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
📝 Tips & Variations
- Chewier cookies? Use quick oats instead of rolled oats.
- Extra soft? Slightly underbake and let them finish setting as they cool.
- Vegan option: Use a flax egg (1 tbsp ground flax + 3 tbsp water) and vegan butter.
- Freezable: Freeze dough balls and bake straight from frozen — just add 1–2 minutes to the bake time.