Grandma’s Peanut Butter Oatmeal Chocolate Chip Cookies

This looks like a fantastic, simple, and likely gluten-free recipe. With just a few additions to bind everything together, we can turn those three ingredients into amazing cookies.

Here is a complete, tested recipe based on your grandma’s ingredients.

Grandma’s Peanut Butter Oatmeal Chocolate Chip Cookies

This recipe yields chewy, dense, and intensely peanut buttery cookies with great texture from the oats and chocolate chips. They are naturally gluten-free if you use certified GF oats.

Ingredients

• 1 cup peanut butter (smooth or chunky)

• ⅔ cup packed light or dark brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• ½ teaspoon baking soda

• A pinch of salt (omit if your peanut butter is very salty)

• ½ cup rolled oats (old-fashioned, not instant)

• ½ cup chocolate chips (semi-sweet or milk)

Instructions

1. Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Mix Wet Ingredients: In a medium bowl, whisk together the peanut butter and brown sugar until well combined. It will be thick. Add the egg and vanilla extract and mix until smooth.

3. Add Dry Ingredients: Sprinkle the baking soda and (optional) salt over the mixture. Mix well. Using a spatula or spoon, stir in the rolled oats and chocolate chips until everything is evenly incorporated. The dough will be thick and sticky.

4. Scoop Dough: Using a tablespoon or a small cookie scoop, portion out the dough and roll it into 1-inch balls. Place them on the prepared baking sheets, leaving about 2 inches between each cookie. They won’t spread a huge amount.

5. Flatten Slightly: Use a fork to gently press down on each ball to flatten it slightly. This creates a classic peanut butter cookie look and helps them bake evenly.

6. Bake: Bake for 9-11 minutes, or until the edges are set and the tops look just slightly soft. Do not overbake! They will firm up as they cool.

7. Cool: Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. They are very fragile when warm.

Why the Added Ingredients?

• Brown Sugar: Adds sweetness, moisture, and a hint of molasses flavor that complements the peanut butter perfectly. It’s essential for the right texture.

• Egg: Acts as a binder, holding the cookies together and giving them structure.

• Vanilla Extract & Salt: Enhance all the other flavors.

• Baking Soda: Provides a little lift and helps the cookies soften and spread slightly, giving them the perfect chewy texture.

Tips for the Best Cookies:

• Peanut Butter: Use a conventional peanut butter with oil (like Jif or Skippy). Natural peanut butter (the kind that separates) can make the cookies oily and affect the texture.

• Don’t Overbake: The key to a chewy cookie is taking them out when they still look a little soft in the center.

• Chilling the Dough (Optional): For a thicker, chewier cookie, you can chill the dough for 30 minutes before scooping and baking.

• Add-Ins: Feel free to add ¼ cup of shredded coconut or chopped nuts for extra texture.

Enjoy these delicious, easy, and nostalgic cookies