Chocolate Chip Peanut Butter Oatmeal Cookies

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.

   

162 Responses to “Chocolate Chip Peanut Butter Oatmeal Cookies”

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    51
    Naomi Jordan — December 6, 2012 at 5:11 pm

    These should be renamed “Sent From Heaven Cookies”. Because that is where they transport you. Ah-mazing! I used chunky peanut butter because that is what we had. The little peanut crunchers throughout the cookie made it even better! Pardon me while I go into my cookie coma now…

    Reply

    • Averie @ Averie Cooks replied: — December 7th, 2012 at 7:19 am

      Naomi thank you for such a sweet comment! (These should be renamed “Sent From Heaven Cookies”)!

      Glad you loved them and thanks for making them and coming back to LMK me know about it. And chunky PB could totally work with the little crunchy bits, ahhh, yes!

      Reply

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    Michele — December 7, 2012 at 8:22 pm

    The cookies sound amazing and are on my BakeMeNow list. Whar I really want to know is: Where did you get the cookie scoop? I have had one for three years and I love it, but I have not been able to find another like it.

    Reply

    • Averie @ Averie Cooks replied: — December 7th, 2012 at 8:49 pm

      Bed Bath & Beyond – $3.99! They have them by the baking supplies in a big container, at least at my BB&B. Good luck!

      Reply

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    pam robinson — December 9, 2012 at 8:34 pm

    these look amazing… must make them tomorrow! if i had the ingredients tonight i would make them now! have a wonderful week… thanks for sharing… x pam/red ticking

    Reply

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    Barb — December 10, 2012 at 11:47 pm

    Do you use “salted” or “unsalted” butter for your cookies recipes? Also, Do you use the Kerrygold butter?
    Your recipes look wonderful. I am going to make a couple of them for a cookie exchange.
    Thanks for the gorgeous pictures, too.

    Reply

    • Averie @ Averie Cooks replied: — December 11th, 2012 at 12:12 am

      Unsalted butter so I can control the salt rather than ‘wonder’ just how salty that salted butter was. I love Kerrygold but don’t buy it tons simply based on price. I bake far too much to be buying KG for every recipe!

      Reply

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    Monique @ Ambitious Kitchen — December 20, 2012 at 7:37 am

    I love this combination. Actually, I pretty much love all of your cookie recipes!
    I also use a higher ratio of brown sugar, but I tend to brown my butter with nearly every recipe as I love the caramel flavor it brings out. These look incredible!

    Reply

    • Averie @ Averie Cooks replied: — December 20th, 2012 at 9:31 am

      I am in love with ALL of your cookies. Every single one looks better than the next!

      Reply

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    Rebekah — December 20, 2012 at 11:57 am

    We are getting a blizzard today so I went through my Pinterest dessert board to find something to bake up with my daughter. We made these this morning (well, she watched from her high chair). :)

    They are seriously amazing! I can’t stop eating them…I was planning to send some with my husband to work tomorrow, but I don’t know if they’ll last that long! The only changes I made were using milk chocolate instead of semi sweet chocolate chips, and using 1 cup brown sugar (I ran out!) and 3/4 cup granulated sugar. I baked them for 13 minutes and they are perfect! Thank you!

    Reply

    • Averie @ Averie Cooks replied: — December 20th, 2012 at 12:32 pm

      I’m so glad that you loved them and that you and your daughter were baking together…and if they don’t make it to tomorrow, there’s always more to be made, right! Glad that you were able to use the 1 c of brown sugar and they baked up perfectly for you!

      Reply

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    Shannon — January 28, 2013 at 2:18 pm

    I made these yesterday and they came out great. I thought the total amount of sugar in this recipe seemed a tad high, so I reduced the brown sugar to 3/4 cup and left everything else the same. They tasted great and you’d never know I reduced the sugar! (I imagine maybe they spread more with more sugar?) The peanut butter keeps them moist and soft, but the peanut butter flavor is very subtle.

    Reply

    • Averie @ Averie Cooks replied: — January 28th, 2013 at 2:22 pm

      Good to know that a 1/2 cup reduction in brown sugar still works out okay! I don’t have problems with them spreading with the sugar I use as you can see in the photos. And in reality, 1/2 cup isn’t ‘all’ that much different for a whole batch of cookies; but in baking sometimes it is and would ruin things! So I never recommend people to just start ad-libbing and modifying recipes because sometimes that works out, and other times, not really. Glad you had success!

      Reply

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    L — February 2, 2013 at 12:00 pm

    I made these tonight and they were far too sugary, and I love sugar, I definitely agree that they could do with less.

    Reply

    • Averie @ Averie Cooks replied: — February 2nd, 2013 at 12:03 pm

      Thanks for trying them. We really like them but to each their own!

      Reply

  9. #
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    Becca — February 10, 2013 at 9:01 am

    Thanks so much for these awesome recipes! I’m a baking novice , and am slowly learning my way through baking some of your recipes :-)

    Quick question on the Chocolate Chip Peanut Butter Oatmeal Cookies — I just made my batter (it’s hanging out in the fridge right now), and noticed that your recipe doesn’t call for salt, whereas most other recipes for similar cookies do use 1/2 tsp of salt. Just curious why you decided to omit the salt (since i read that it brings out the sweetness and encourages browning)? Thanks!

    Reply

    • Averie @ Averie Cooks replied: — February 10th, 2013 at 11:02 am

      Peanut butter is already salted but if you’d like to add a pinch of salt, go for it. Personal preference. Enjoy the cookies & LMK how they turn out! You can always sprinkle with coarse sea salt at the end as a salty-and-sweet sort of ‘trendy’ food thing to do, too. Or just skip it. Whatever you like.

      Reply

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    Joy Hall — March 2, 2013 at 7:22 am

    Could you substitute honey for the sugars in this recipe to make it healthier?

    Reply

    • Averie @ Averie Cooks replied: — March 2nd, 2013 at 11:06 am

      No you cannot. It’s runny and it will make the cookies spread. I suggest treating it as dessert and not trying to healthify it; just enjoy.

      Reply

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    Donna — April 9, 2013 at 6:13 am

    Avery!!! Please advise!!…WHICH technique do you prefer whilst concocting the definitive peanut butter/oatmeal cookie with white chocolate chips or toffee bits?..Here, I see you using the creaming technique…yet on the other pb/oatmeal cookie recipe you melt the butter…Is one superior in your …much respected …opinion???..

    You are the master…and I will be an all-listening appreciative student!

    Reply

  12. #
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    Kathy-Jo — July 5, 2013 at 3:31 pm

    Wow! These are sooo good! I substituted biscoff spread for the peanut butter, and they were wonderful! Thank you for posting this recipe!

    Reply

    • Averie Sunshine replied: — July 5th, 2013 at 3:47 pm

      I’m so glad you liked them and your idea with Biscoff sounds wonderful! I have plenty of cookie butter/biscoff on hand – I should try that :)

      Reply

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    raizy — October 7, 2013 at 4:35 pm

    Omg! These cookies are chewy bites of heaven!
    I wanted to bake something with my 2 yr old to keep her occupied while potty-training so we made these cookies! It was so much fun! And so easy! My daughter had a blast mixing the batter and after they came out of the oven, we just sat and devoured (I won’t say the amount!) them with glasses of cold milk!
    Thanks Averie for yet another winner recipe and for making our day more manageable! And fun!

    Reply

    • Averie Sunshine replied: — October 7th, 2013 at 4:44 pm

      The fact that you spent your day potty-learning with your daughter, oh my. You deserve WAY more than cookies. I remember those days! You’re trapped to the house and just about the time you think you can leave and do, BAM…floodgates open. Lol

      Glad you loved these cookies. They’re an oldie but goodie from my archives and I love that they’re no-mixer cookies. So easy!

      Reply

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    Jen C — November 5, 2013 at 6:30 pm

    I just made these tonight after being torn between peanut butter chocolate chip cookies or oatmeal scotchies. I love them but definitely think they’re just a touch sweet for me. I did use 1 cup of semisweet chips and 1/2 cup butterscotch chips. My fiancé loves them with a glass milk, so as long as you’re a milk+cookies fan the sweetness is probably okay.

    Also, the texture of these is perfection! Chewy, soft, just a little crumbly…. Yum. Thanks for the recipe! I’ll definitely make them again, but will probably use a little less sugar. :)

    Reply

    • Averie Sunshine replied: — November 5th, 2013 at 8:32 pm

      Yes they’re sweet, but aren’t all cookies :) Funny that your screenname is eatdessertfordinner and you find them too sweet…oh the irony :) Part of it too could be that you used butterscotch chips. They tend to have an ultra-sweet pop, whereas all semi-sweet would be more muted. Sounds like you loved them anyway though and that the texture is perfect!

      Reply

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    Mary Ellen Riley — December 7, 2013 at 11:03 am

    My friend made these and they were delicious! I wanted to make them myself… I have my salt ready but it doesn’t list it as an ingredient. So, these don’t use salt?

    Reply

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    Liv — February 20, 2014 at 5:59 pm

    Last question! How long do you suppose I should chill them (minimally) until they’re ready to be baked?

    Reply

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    liz — March 10, 2014 at 4:20 pm

    needs salt.

    Reply

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    kristina smith — March 19, 2014 at 10:18 am

    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.

    Reply

    • Averie Sunshine replied: — March 19th, 2014 at 10:33 am

      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 :)

      Reply

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