There’s not much better than a giant soft and chewy cookie – especially when it’s loaded with peanut butter, oats, and chocolate!
For this recipe, you’ll need:
all-purpose flour
traditional rolled oats
baking soda & salt
vegan butter (use sticks for this recipe)
light brown sugar & sugar
creamy peanut butter (use a peanut butter that doesn’t separate for this recipe)
non-dairy milk
pure vanilla extract
non-dairy chocolate chips and chunks
These cookies are everything you could want in a dessert and more, so get baking and be sure to leave a review below and tag us on Instagram!
If you love cookies, check out our other recipes:
Classic Chewy Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies
Peanut Butter Oatmeal Chocolate Chip Cookies
These cookies are soft, chewy, and loaded with flavor. Make them when you're craving something decadent and sweet!
Ingredients
- 1 1/4 cup all-purpose flour*
- 1 cup traditional rolled oats
- 1/2 teaspoon baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) vegan butter**
- 3/4 cup packed light brown sugar
- 1/4 cup sugar
- 3/4 cup creamy peanut butter***
- 1/3 cup non-dairy milk
- 1/2 tbsp pure vanilla extract
- 3/4 cup non-dairy chocolate chips
- 3/4 cup non-dairy chocolate chunks
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium mixing bowl, mix the flour, oats, salt and baking soda.
- In a separate, large mixing bowl, beat the butter, brown sugar, and sugar until light and fluffy. Beat in the peanut butter, milk, and vanilla until creamy.
- Pour the dry ingredients into the wet and mix until just combined.
- Fold in the chocolate chips and chunks.
- Roll out 3 tbsp dough per cookie onto lined baking sheets. Flatten each cookie slightly. If desired, press more chocolate chunks into the tops of the dough.
- Bake for 12-14 minutes – the cookies may look slightly underdone, but they'll cook a bit more while cooling on the baking sheet. Enjoy!
Notes
*Measure your flour using this method to ensure your cookies don’t turn out dry.
**We recommend using buttery sticks for this recipe, rather than from the tub. Bring out your butter 30 minutes to an hour before using so that it mixes well with the other ingredients.
***You should use creamy peanut butter that doesn’t separate for this recipe.
Can I just roll out and not flatten the cookies and bake or will it make a difference if I don’t flatten the cookie dough before baking ?