Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies — 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!
Chocolate Peanut Butter Oatmeal Cookies
I love finding recipe gems buried in my own archives. Recipes I’ve made years ago, forgotten about, and with just small changes, it’s new again.
After almost six years of blogging and two cookbooks, some cookies along the way are truly memorable and stand out. This cookie base is one of them.
What I love about the recipe is that it combines three cookie jar favorites into one so you don’t have to choose: peanut butter, oatmeal, and chocolate chip. The peanut butter oatmeal chocolate chip cookies recipe is adapted from my 2011 Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies. I loved those cookies so much I included them in my first cookbook.
There’s the softness of peanut butter cookies, the chewiness of oatmeal cookies, and the chocolate chips tie everything together. Recently I had three readers on the same day comment that they made and loved my old recipe. It got me thinking about those cookies and how good they are.
So I swapped out the white chocolate chips for semi-sweet, slightly reduced the brown sugar, and made cookies twice the size as the originals. Bigger is better when it comes to cookies.
The chocolate peanut butter oatmeal cookies recipe calls for melted butter rather than creamed butter so you can stir the dough together in one bowl. Love it when I don’t have to dirty my mixer.
These peanut butter oatmeal chocolate chip cookies are soft, chewy, perfectly thick, with plenty of melted chocolate, and three cookies in one seals the deal.
What’s in Peanut Butter Oatmeal Choc Chip Cookies?
To make these peanut butter oatmeal chocolate chip cookies, you’ll need:
- Unsalted butter
- Creamy peanut butter
- Eggs
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Old-fashioned oats
- All-purpose flour
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Peanut butter chips
How to Make Chocolate Chip Peanut Butter Oatmeal Cookies
These peanut butter oatmeal choc chip cookies are a breeze to make! You’ll first need to melt the peanut butter and butter in the microwave, then whisk in the eggs, sugars, and vanilla. Mix in the remaining ingredients, followed by the chocolate chips and peanut butter chips.
Use a large cookie scoop to scoop out the cookie dough. Place on a plate, cover with plastic wrap, and chill for at least 2 hours before baking.
These cookies need to bake until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center.
Do I Have to Chill the Cookie Dough?
Yes, you MUST chill the cookie dough. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. This cookie dough is a bit on the oily side before chilling and it becomes less oily as it chills.
Can I Use Instant Oats?
No, you must use old-fashioned rolled oats in these peanut butter oatmeal chocolate chip cookies. Instant oats are too powdery and will make the cookie dough far too dry.
Tips for Making Peanut Butter Oatmeal Chocolate Chip Cookies
I loaded up this peanut butter oatmeal cookie recipe with chocolate chips and peanut butter chips, but you’re welcome to add different mix-ins if desired. Chocolate chunks, white chocolate chips, and butterscotch chips would all be good swaps.
These peanut butter oatmeal choc chip cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
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Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, melted
- ⅓ cup creamy peanut butter
- 1 large egg + 1 egg yolk, discard extra white or save for another use
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup old-fashioned whole rolled oats, not instant or quick cook
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt, or to taste
- ¾ cup semi-sweet chocolate chips
- ½ cup peanut butter chips, white chocolate or butterscotch chips may be substituted
Instructions
- To a large, microwave-safe bowl add the butter, peanut butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 15-second increments until mixture can be stirred smooth.
- Wait momentarily before adding the egg and yolk so you don’t scramble them. Add the egg, sugars, vanilla, and whisk until combined. It’s okay if mixture is slightly granular.
- Add the oats and stir to combine.
- Add the flour, baking soda, salt, and stir to combine; don’t overmix. Dough is fairly thick.
- Add the chocolate chips, peanut butter chips, and stir to incorporate.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Dough is a bit on the oily side before chilling and becomes less oily as it chills.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 11 to 12 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Oatmeal Cookie Recipes:
ALL OF MY OATMEAL COOKIE RECIPES!
The Best Oatmeal Chocolate Chip Cookies – Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!
Loaded Oatmeal Chocolate Chip Cookies — Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies – No butter and no mixer used in these easy cookies dripping with chocolate!
Chocolate Chip Peanut Butter Oatmeal Skillet Cookie – 3 fave cookies combined into 1 giant cookie! So easy and ready in 25 minutes. Pop it in before dinner & enjoy!
Salted Oatmeal Chocolate Chunk Cookies – Soft, chewy, loaded with chocolate, and the flaky sea salt adds the PERFECT touch!!
One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie – A FAST and EASY recipe for ONE XL soft and chewy very THICK cookie loaded with chocolate!! No mixer needed and so DELISH!!
Cowboy Cookies— These cowboy cookies are packed with oats, chocolate chips, Cornflakes, and shredded coconut. This is a flexible recipe that you can make with different mix-ins to suit whatever is in your pantry!
can i use coconut il instead of the butter. I can not use butter or margarine because of allergies.
Thanks
These were so good! Compliments from daughter and husband, cookie snobs, ha ha!
Substituted 2 TBL of ground flax seed for 2 TBL of the flour.
Thanks for the 5 star review and I’m glad the cookie snobs loved these too :)
You have become my go to for all things sweet. These turned our amazing
Thanks for the five star review and I’m glad they were amazing and that I’m your go to for all things sweet!
I was trying to find a cookie that tastes like Chic-Fil-A. These were better and affordable. My friend doesn’t like oatmeal cookies, but she loves these! Awesome recipe!
Glad you and your friend loved these!
Definitely my ‘go to’ cookie recipe. So easy and delicious! I’ve made the cookies multiple times and they are a crowd pleaser. Anxious to try the cream cheese chocolate chip cookie recipe now!
Forgot to rate it 5 stars!
*****
Forgot to rate it 5 stars!
*****
So glad these are your go-to cookie recipe now!
Love these! Since you use melted butter -and use the same dish later to crack your eggs – you have limited clean up and the mixing is SO easy. My grandkids loved them. It’s my go to cookie recipe
Thanks for the five star review and glad you can appreciate the limited cleanup!
I made it and it is soooo delicious, my kids loved it
Thank you
Glad it was a hit with the kids!
I have made it and it is soooo delicious, my kids love it
Thank you
Brilliant cookie! I was out of chocolate chips, so I used M&Ms and it turned out just fine.
Thanks for the 5 star review and glad the M&Ms worked just fine!
Amazingly delicious recipe! I was skeptical about underbaking a bit, but that’s what made the cookies that much better! 11 min in the oven and 3 min cooling in the pan was the perfect combo.
Glad they came out great for you!
These are delicious! My sister in law had a baby yesterday, so my kids and I wanted to make her a treat a”healthier” treat. We dropped them off and got reports this morning that she had eaten half the baggie. Glad we made them for her, she hasnt been a fan of the hospital food. We called it a success!
Thanks for the 5 star review and what a thoughtful treat for your SIL!
These were so good. I made them twice. The first time as written. Loved them…thought how good they would be with more stuff. So I switched out 1/4 cup of the oats for shredded coconut. Switched the peanut butter chips for peanuts and added raisins. These are delicious just as they are and also make a good base for all kinds of add ins. Thank you for the recipe. I will make theses again.
Thanks for trying the recipe and glad you enjoyed the cookies!
Everyone loved them. Not overly sweet. I did not melt the butter or heat the pb so I didn’t have to chill the dough before baking and they turned out great.
Thanks for the 5 star review and glad everyone loved the cookies!
Third batch. In two days. ‘Nuf said.😊
Glad they have been popular!
I made these cookies today and they were delicious! I love that I didn’t have to get out my mixer! I opted to use my smaller cookie scoop and doubled the amount of cookies. I baked them for about 11 minutes and then let them sit on the cookie sheet a couple of minutes before taking them off. They were perfect. Nice and soft in the middle! I will definitely make them again!
Thanks for the 5 star review and glad you thought they were just perfect! I love no mixer cookies too :)
This was the cookie trifecta,,,, all my favorites rolled into one single cookie. I followed recipe exactly the first time and made large cookies which were delicious and received thumbs up from everyone in the family. I made them a few days later for a party i was attending but made them bite size. Cooking time was about the same and they were the first dessert to go at the party plus I had to promise to get the recipe out to the host. This is a definite addition to my cookie recipes.
Thanks for trying the recipe and glad it came out great for you! Glad they were a hit at your party!