Annamaria Settanni McDonald Recipe

Peanut Butter Chocolate Chip Oatmeal Cookies

By Annamaria Settanni McDonald ArtByASM

Recipe Rating:
 7 Ratings
Prep Time:
Cook Time:

Annamaria's Story

My favorite combo in a chewy cookie. No need for anything else! You can double the recipe if you need to make up to 4 dozen cookies.


1 c
all purpose flour
1 tsp
baking soda
1/4 tsp
1 stick
unsalted butter, at room temperature
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1/2 c
creamy peanut butter
1/2 c
granulated sugar
1/3 c
light brown sugar
1/2 tsp
vanilla extract
1/2 c
rolled oats
1 c
semi sweet chocolate chips
1/2 c
shredded coconut (optional)

Directions Step-By-Step

Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper and set aside.
Whisk together the flour, baking soda and salt; set aside.
On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.
Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips and coconut.
Drop heaping Tablespoons of dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
NOTE…The cookies will not look “done” when you pull them out of the oven, but they will continue to bake on the hot baking sheets out of the oven. If they are slightly brown, the edges look just set and they are puffy in the middle they are ready to come out!
Do not over cook!

About this Recipe

Course/Dish: Cookies, Chocolate