Peanut Butter Oatmeal Chocolate Chip Cookies


I had my wisdoms extracted on Friday.

All four of them.

Right now I’m on a doesn’t-require-a-lot-of-chewing foods diet. Tons of ice cream, soup, and super soft noodles. Which is okay, until I start craving pipikaula from Highway Inn or a cheeseburger from Teddy’s.

And these cookies that I made? Yeah. I can’t eat them either.

But don’t you worry. Once I’m able to eat like I normally do, it’s on. Like Donkey Kong.


Photos by Arbine Villanueva-Hoapili

Peanut Butter Oatmeal Chocolate Chip Cookies

Yield: 32 cookies


  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup peanut butter
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup old fashioned rolled oats
  • ½ cup chocolate chips (I used semi-sweet)
  • ½ cup peanut butter chips


  1. To a medium bowl, add flour, baking soda, baking powder, salt, and cinnamon and whisk to combine. Set aside.
  2. To a large bowl, add butter, peanut butter, and sugars and beat with an electric mixer for a couple of minutes or until light and fluffy.
  3. Add eggs one at a time, beating after each addition. Add vanilla and beat to combine.
  4. Slowly add dry ingredients to wet ingredients and mix to combine. Fold in rolled oats, chocolate chips, and peanut butter chips.
  5. Refrigerate dough for 1-2 hours.
  6. Preheat oven to 350 degrees F.
  7. Scoop 1 ½ tablespoon portions of dough onto parchment paper lined cookie sheets. Bake for 10-12 minutes. Remove from oven. Let cookies cool on the pan for a minute. Remove cookies from the pan and cool completely on wire rack.


Feel free to use just chocolate chips or just peanut butter chips.


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