Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

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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4.57 from 55 votes

Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

By Averie Sunshine

These peanut butter oatmeal chocolate chip cookies combine 3 favorite cookies into 1 so you don't have to choose!! Easy, no-mixer recipe, and always a hit!

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Chill Time: 2 hours hours

Total Time: 2 hours hours 22 minutes minutes

Servings: 13

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Ingredients  

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• ▢ 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

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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

Serving: 1cookie, Calories: 361kcal, Carbohydrates: 42g, Protein: 5g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 7g, Cholesterol: 47mg, Sodium: 189mg, Fiber: 2g, Sugar: 28g

Nutrition information is automatically calculated, so should only be used as an approximation.

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