These chewy peanut butter oatmeal cookies are packed with chocolate chunks and a hint of pecans, making them a delightful treat for any occasion.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the peanut butter and eggs to the creamed mixture and mix until well combined.
Scrape down the sides of the bowl to ensure even mixing.
In a separate bowl, combine the oats, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chopped pecans and 1 cup of the chocolate chunks.
Reserve some chocolate chunks for topping the cookies.
Scoop about 1/4 cup of dough onto the prepared baking sheet, spacing them evenly. Flatten slightly and press a few chocolate chunks on top of each cookie.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 12-14 minutes, until the edges are golden but the centers are still soft.
Rotate the baking sheet halfway through for even baking.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
Serve the cookies with your favorite beverage and enjoy!
Store leftovers in an airtight container to maintain freshness.
