Soft and Chewy Peanut Butter Oatmeal Chocolate Chip 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.

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!

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 in one so you don’t have to choose: peanut butter, oatmeal, and chocolate chip.

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!

MY OTHER RECIPES

The 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.

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!

Recently I had three readers on the same day comment that they made and loved my four-year 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.

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!

The 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.

They’re soft, chewy, perfectly thick, with plenty of melted chocolate, and three cookies in one seals the deal.

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!

Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

The recipe combines three cookie jar favorites in one so you don’t have to choose: peanut butter, oatmeal, and chocolate chip. There’s the softness of peanut butter cookies, the chewiness of oatmeal cookies, and the chocolate chips tie everything together. The recipe calls for melted butter rather than creamed butter so you can stir the dough together in one bowl and not dirty your mixer. Discard the extra egg white or save in the fridge for a future use like scrambled eggs. Chill the dough so cookies bake up thicker and puffier. They’re soft, chewy, perfectly thick, with plenty of melted chocolate, and three cookies in one seals the deal.

Ingredients:

  • 1/2 cup unsalted butter, melted (1 stick)
  • heaping 1/3 cup creamy peanut butter
  • 1 large egg + 1 yolk (discard extra white or save for another use)
  • 3/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup old-fashioned whole rolled oats (not instant or quick cook)
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter chips (white chocolate or butterscotch chips may be substituted)

Directions:

  1. 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.
  2. 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.
  3. Add the oats and stir to combine.
  4. Add the flour, baking soda, salt, and stir to combine; don’t overmix. Dough is fairly thick.
  5. Add the chocolate chips, peanut butter chips, and stir to incorporate.
  6. 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.
  7. 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.
  8. 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) and 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.
  9. 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.

Adapted from Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies

Only Eats

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81 comments on “Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies”

  1. Averie, just found your site and am SUPER pumped to bake and share these oatmeal (sort of healthy, right? ; ) peanutbutter chocolate cookies that scream I MELT IN YOUR MOUTH DELICIOUS!! I may have just found a new fav go-to baking site! <3

  2. I love your recipes! I just made the Oreo M&M bars but with chocolate caramel candy bar dark chocolate white chocolate and mini Oreos and I put them in many muffin tins. I am hoping they come out good… I will let you know the results but they smell really good right now

  3. I only have crunchy peanut butter. Will this work?

    • I haven’t tried so can’t say for sure. The texture of the finished cookies will change, too, if the dough comes together if you try with crunchy. I love the cookies as written and I’d make them with creamy.

  4. Thanks for responding so quickly. I put the crunchy in the food processor and made creamy. It worked great. These cookies are delicious!

  5. Looks delish and my Cookie Monster husband would love them but I only have quick cooking oats. How much will this change the cookie? :(

  6. Hands down the best cookies ever! I followed you recipe exactly and the result was perfection. I started following your blog a few weeks ago and am loving all you cookie recipes!! Thank you!!

  7. Hi Averie! These are the most delicious cookies EVER. I followed your recipe exactly, and the result was perfection! I started following your blog a few weeks ago and have loved your cookie recipes! I currently have your soft batch cream cheese chocolate chip cookie dough chilling in the fridge and cant wait to try them! Thank you for sharing so many delicious recipes!!

  8. Just came across your recipe and made them today! Yummy! 

  9. These cookies are my go-to because they are honestly so fool-proof and adaptable. I made them as is when you first posted the recipe and they were amazing. Then, when I lived in Costa Rica for a couple of months, I made them without brown sugar (used all white), no vanilla extract, and used quick cook oats because a lot of stuff weren’t easily accessible, they still turned out great. Then, recently, I became vegan. Today I subbed in a flax egg and used vegan butter and chocolate chips to make them vegan. Guess what? Perfect! Thanks for another great recipe Averie!

  10. I’m thinking about making these. What do you think about making them with creamy peanut opposed to chips? I wonder…….

  11. Sooooooo good! I discovered after getting half way through the recipe that I only had half a cup of oats! So I subbed in almond meal. I also almost cried when you said to chill 2+ hours! So I popped them in the freezer for 15 minutes and the spread was just fine. 

    They are SOOOOOOO good.

  12. I made these on Saturday. They’re not only the best cookie I’ve ever made, but possibly the best cookie I’ve ever eaten! My husband and I could not stop eating them. We had to give some away so that we wouldn’t eat all of them. My recipe made exactly 15 cookies, which was the perfect amount. I love that I wasn’t forming cookies and baking for 2 hours. It was the perfect amount. I followed the recipe exactly, but used milk chocolate chips instead of semi-sweet. I’m so glad I found this recipe…thank you!

  13. Amazing!!!! I was searching for the perfect oatmeal pb cookie and this is it! I accidentally used too much pb but I don’t regret it! Thank you!!

  14. Hi! I LOVE making cookies with cornstarch thanks to all your recipes using it. Do you have any peanut butter cookie recipes with corn starch? I am making peanut butter cookies tonight and am wondering if I can just add 1-2 tsp of cornstarch to this recipe?

  15. I wanted to make some peanut butter cookies with chocolate chips in them and kept finding complicated recipes. So I kept the search basic, thinking I’d just toss in chocolate chips and looked up “Peanut Butter Cookies” on Pinterest. When your pin popped up, I thought some was reading my mind! <3
    Thank you for being a cookie mind-reader!

    I made these with the help of my 3-year old in prep for tomorrow's playgroup and the dough along is A-D-D-I-C-T-I-V-E!! These will easily be a favorite of ours.

    • Thanks for trying the recipe and I’m glad it came out great for you! And yes all my recipes are designed with EASE in mind as I’ve been in your shoes, running a food blog with a 3 yr old at my heels and ease is always paramount!

  16. Hi,
    I used this cookie recipe as a base for some energy cookies I have been toying with, and it was the perfect dough to start with. They tasted amazing. I added honey, raisins, dried cherries and walnut pieces along with the chocolate chips to make them an all in one kind of cookie. They were PERFECT, and gave just enough of an energy boost tog et through.

  17. Could I substitute coconut oil for the butter? 

    • I haven’t done so in this recipe so can’t speak to the results. If you google Averie Cooks coconut oil cookies I have recipes that I have tested and know for sure work with coconut oil. Good luck!

  18. I made these cookies for one of my coworkers (minus the peanut butter chips) and she said they were the best cookies she had ever had. Great recipe!

  19. I made these this weekend, but replaced the peanut butter with cookie butter and used all chocolate chips. They were sooo good! Perfectly soft and chewy. I will definitely be making these again!

  20. Does using whole old fashioned oats instead of quick oats make a big difference in the recipe?

  21. Hi Averie,
    Do you have a specific brand of peanut buttter you use most often in your recipes? I’m located in Canada and we don’t have the same brands available up here as you do down there, however, JIF just recently became available to us. Is this a brand you have used? I only ask because some have more/less sugar/salt, differing textures etc.

    I LOVE all of your recipes using peanut butter, by the way!

    • I use Jif usually OR honestly I will buy storebrand peanut butter because it’s cheap and when I’m recipe testing and things get thrown in the trash, I’d rather use the storebrand, just being honest :)

  22. One word…AMAZING! ONLY thing I did different was used dark brown sugar….so good.

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