These cookies are new favorites of mine.
They actually combine elements from my favorite types of cookies:
Part Chocolate Chip Cookies: Check
Part Oatmeal Cookies: Check
Part Peanut Butter Cookies: Check
And the recipe is adapted from and very similar to the Peanut Butter Oatmeal White Chocolate Cookie recipe
So really, if you like Chocolate Chip, Peanut Butter, or Oatmeal cookies, I’ve got you covered.
Really, if you like cookies at all, I’m sure you’ll like these.
Grab your one mixing bowl, and your one spoon, and these gems can be in your mouth within the next half hour.
Sound okay by you?
The flavor is pretty traditional in the sense of them being mostly a chocolate chip cookie.
But there is a touch of peanut butter flavor, but not too much. You could enhance this by adding peanut butter chips in addition to or instead of the chocolate chips. As it stands, the peanut butter flavor in these is very subtle and really the peanut butter simply helps to keep these cookies extra moist.
As was the case with the Peanut Butter Oatmeal White Chocolate Cookies, you really can’t taste the oatmeal very much, either. It’s more for texture, chewiness, and moisture rather than actual taste. So even if you’re not an oatmeal cookie fan, that’s okay because these are much more chocolate chip cookie than oatmeal cookie.
They are very soft and very chewy which is a result of a higher ratio of brown to white sugar and also a higher ratio of egg yolk to egg white. Yes, I like to geek out with food science.
I did not use the melted butter technique that I used here or here; instead I used softened, room temperature butter that I creamed with the sugars (by hand with a spoon). It was Kerrygold butter, and I have to say, this was some of the best raw cookie dough, ever. Yes, I ate raw dough.
And yes, I’ve been in cookie-eating heaven.
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Chocolate Chip Peanut Butter Oatmeal Cookies (adapted from my Peanut Butter Oatmeal White Chocolate Chip Cookie recipe)
1/2 c butter, softened to room temperature
1 1/4 c brown sugar
1/2 c white sugar
1/3 c peanut butter
1 egg + 1 yolk
2 tsp vanilla extract
1 1/4 c all-purpose flour
1 c old fashioned whole oats
1/2 tsp baking soda
1 c chocolate chips (I used semi-sweet)
Optional: add 1/2 c peanut butter chips, butterscotch chips, white chocolate chips, toffee bits, raisins, nuts, seeds, etc.
Directions:
Combine room-temperature softened butter with the sugars and stir. I did this by hand but you could cream them using a mixer if desired.
Then stir in the peanut butter.
Add the egg + yolk and vanilla extract, and stir.
Then add the oats, baking soda, and flour (slowly) and stir. You should have cookie dough consistency dough and if you don’t, either add a touch more flour if it’s too wet or a touch more peanut butter (I used Jif) if it’s too dry.
Finally, add the chocolate chips and any optional chips you’re using and stir in.
Scoop golf ball sized balls onto a cookie sheet, about 2 inches apart. They spread but not much (a tip to reduce spreading is to refrigerate and chill the dough prior to baking)
Bake at 325F for approximately 10-12 minutes. (I like very underdone and soft cookies so I baked mine for 10 minutes) The cookies will look pretty raw even at 12 minutes and that’s ok. Take them out and let the sit and cool well before eating.
Yields: 2 dozen medium/larger cookies or 3 dozen smaller cookies. (You can halve the recipe if desired. However, extras can be stored long-term in the freezer)
To make vegan: use margarine, and use 2 flax or chia ‘eggs’ or other egg replacer
To make GF: use GF flour and take note of trace gluten in the other ingredients
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One thing I used when making these cookies was my new $3.99 cookie scoop from Bed Bath & Beyond. I love this thing.
I have had more expensive and fancy metal cookie scoops in the past but the dough always got caught in the “releasing” mechanism or would not release, making more of a mess and causing more trouble than benefit. But this new scoop is changing all that because te plastic is very non-stick and you just push the big button to release the dough.
It helped me make the most uniform cookies I’ve ever been able to muster. For some of you pros, you’ve had this nailed ages ago but I am a little late to the pretty cookie party.
But really, it doesn’t matter if they look pretty or not.
It’s how they taste.
The family approved. We started out with three dozen and in 36 hours were down to less than a dozen.
3 people, 3 dozen cookies. Hmmm, let’s do the math. Ok let’s not.
Just chomp instead.
Edited to add the following related cookie recipes – November 2012
Chocolate Chip and Chunk Cookies – This is my new favorite chocolate chip cookie recipe for straight up chocolate chip cookies, without oats or peanut butter added. They are soft, chewy, tender, moist, a snap to make, and have two kinds of chocolate in every bite. They are my new go-to chocolate chip cookie recipe
New York Times Chocolate Chip Cookies (from Jacques Torres) – I learned many valuable lessons when making these cookies, from loving bread flour in cookies to detesting cake flour in them; to baking cookies bigger to stuffing in extra chocolate. The cookies are very good, and I loved them on the first day, and I wrote extensively about my thoughts overall on them
Chocolate Chip Peanut Butter Oatmeal Skillet Cookie – This cookie combines three of my favorite cookies into one – chocolate chip, peanut butter, and oatmeal. The edges bake up crispy and chewy, and sweetened condensed milk is baked into the cookie, keeping the interior a literal hot, sweet, and gooey mess
What’s your favorite kind of cookie?
As I said, favorites of mine include chocolate chip, peanut butter, and oatmeal.
But really, I am not picky as long as it’s not dry or over-baked. No baking rules violations, please.
Do you use a cookie scoop?
If you don’t, I cannot say enough good things about them. I am a believer now.
And I also love my Silpat. It’s been another huge help in baking. Between my Silpat and my Flexipat and a cookie scoop, I feel like I have a new lease on cookie baking.
Do you have a favorite recipe for chocolate chip cookies?
Everyone has their favorite. And there a zillion favorite recipes out there.
Melted or creamed butter, the amount of flour, baking soda and baking powder; the sugar types and ratios, the eggs and ratios; so many things can vary.
Or adding peanut butter and oatmeal. Or not.
I know some people like the Nestle Tollhouse recipe, other people swear by the Cooks Illustrated recipe, or the New York Times recipe.
Most people love their grandmother’s recipe for chocolate chip cookies and no matter how hard you try, you’re likely never going to be able to reproduce her results because that’s just one of life’s mysteries. Grandmas make cookies better than anyone and you can never truly reproduce what they did.
If you have a recipe you love and want to share, I’m all ears.
Averie you are simply an amazing person who really reaches out to her readers. Thanks for replying so fast. And double thank you for the storing lemons tip. I did feel rushed to do something with them but if you say they keep in the fridge for some time then I can use them in the future. *and if you are going to remake these cookies with a twist I am already excited. These were outstanding.
Yes no rush on using lemons! I have a neighbor with a lemon tree and literally have like 20 lemons in my fridge right now. I am in no rush to use them…like I know they can sit there for months :) To each her own but as long as the skin is intact, I consider them totally fine!
Hi Averie,
I just realized that these are also in your cookbook. And that’s how I “broke” into your cookbook today. They are amazing. I added pb chips and chocolate chips.
*And I also made your lemon bars about 2 days ago. My mom gave me like 20 lemons from her tree and I wanted to make the copycat starbucks loaf. but when I looked at the recipe again it said to use lemon extract and not juice. So I was able to make the lemon bars instead. BTW, I have so many lemons still-if you were here I’d give them to you. But since you’re not :p, what else should I make from your site? In other words a recipe that requires lemon juice!
Hope your week is going well. hugs!
Funny you made these…I had a few people make this recipe in the last few weeks (and that’s a bit rare on a 3-4 yr old recipe) and it prompted me to re-make them with a twist…stay tuned :) And yes at the time I was writing PB Comfort in 2011-12 these cookies just HAD to be in the book – loved them so much then and still!
The lemon loaf recipe has lots of recipes linked in the Related section that are all lemon. There are lemon cookies, lemon bars, a few blueberry-lemon cakes (or you can just google those titles + averie cooks and they’ll come up). Glad you liked the bars! BTW lemons keep for weeks/months in the fridge for me at least. So you’re not like in a ‘rush’ like you’d be with fresh peaches or something!
OMG!!! These are delicious! I couldn’t decide if I should make pb, chocolate chip or oatmeal cookies. I stumbled on your website and found these awesome cookies and thought I’d try these and I’m so glad I did! Thank you so much for the recipe!! I can’t wait to try more!
You’re the third person in one day who commented saying they made these cookies (a recipe from 2011)…was the post shared somewhere? But I’m glad they came out great for you and that you’re happy! That’s wonderful!
I absolutley love these cookies. I’m making them for the 3rd time right now! I don’t have a cookie scoop but I use an ice cream scoop and it makes giiiiiant cookies haha, which is awesome for my soul (though maybe not so much the waistline :P). It’s definitly the best of all three cookies so I never have to decide which I want to make :D. Thanks for the great recipe!
I love making giant cookies too :) Since I wrote this recipe years ago, my cookie sizes have gotten bigger and bigger…I think because after making about 12 mounds of dough and shaping them, I get impatient, so just keep cramming more and more dough per mound :)
Glad these came out great for you. You’re the second person today who’s told me they made this recipe and it’s years old. Maybe it got shared somewhere recently and caught on again!
Wonderful recipe, made it recently and also used an ice-cream scoop I bought at the dollar store just for this. I will always use this as my go-to recipe for chocolate chip cookies! Amazing! I did not chill the dough and it worked perfectly. Fyi – I had never used anything other than a tablespoon to scoop the dough, but I am now converted since using the cookie scoop; a definite must have. Thanks Averie.
So glad that this will be your go-to recipe for chocolate chip cookies! And yes a cookie scoop is a must – so many benefits! Glad you can see that! Thanks for trying the recipe!
Per comments from other people about the sugar content, I omitted ALL of the granulated sugar (only kept the brown). I know you advised not to use all natural peanut butter but that’s all I had on hand & I was so desperate to make these! :) I think, because of those two things, I ended up having to add an additional 3 heaping tablespoons of flour to make the consistency more like cookie dough. They were in the oven for 11 mins. They took a while to set (hours!) and did not flatten out like the cookies pictured so I manually pushed them down a little bit because I like flatter cookies than domes. They don’t look as pretty BUT! taste and texture wise: INCREDIBLE. Because the recipe calls for plenty of chocolate chips, I do not miss the 1/2 cup omission of white sugar at all. THANK YOU SO MUCH FOR THIS RECIPE! Will def make again…and again.
Glad that all of your tweaks worked out for you and that you’ll make them again!
Mine came out very crunchy (like breakable) on the outside but still very undone on the inside. Followed all of the directions! Any reason as to why?
When that happens, the top/outer surface of something is crisp long before the inside is done, it generally means the oven is running at too hot of temp for the recipe. I would check to make sure (with an oven thermometer, about $5 at the hardware store) that your oven is indeed running at the correct temp and not too hot – if it is running too hot, you’ll need to reduce it accordingly and also get it fixed. That’s my guess based on what you described…
I NEVER take the time to write a review. But these were to good not too. I made these twice already. BEST cookies hands down.
Thank you for taking the time – it’s helpful and nice as a blogger/baker to hear from people when they just LOVE a recipe. Glad that this is it for you! I loved these so much I put the recipe in my first cookbook :)
needs salt.
Last question! How long do you suppose I should chill them (minimally) until they’re ready to be baked?
Reread the recipe.