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.
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.
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
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.
Why can’t I print this recipe?
I don’t know. Perhaps an error with your printer.
Click the large PRINT button in the recipe card, and it should open in a new window to print.
Do you have a recipe for a chocolate chip peanut butter cookie that is not chewy, a little dry like shortbread is?!
Love your recipes :))
You can turn almost any cookie into that by increasing the flour ratio by let’s just say 10 to 20% so that the dough is drier and more crumbly. You can also bake until they are more well done. With cookies probably an extra 2 to 5 minutes depending on what size the door walls are to begin with.
can oil be used instead of butter?
No you need to use butter here.
These came out exactly like they look in the pictures you attached. The only things I did different was add chopped walnuts and put the oats in the food processor. These are a real treat! Thanks for sharing :D
Thanks for trying the recipe and I’m glad it came out great for you!
Love these cookies! I have made them about 5 times now! Thank you for the recipe! I did see where you said the cookies could be frozen but could the dough be frozen as well? Thanks!
Thanks for trying the recipe and glad it came out great for you! All 5 times! I have a slightly updated version of this recipe where I talk about storage options https://www.averiecooks.com/2015/03/soft-and-chewy-peanut-butter-oatmeal-chocolate-chip-cookies.html in Step 9.
Very good recipe, thank you!
Glad you liked them! Thanks for trying the recipe!
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!
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 :)
Last question! How long do you suppose I should chill them (minimally) until they’re ready to be baked?
Reread the recipe.
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?
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. :)
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!
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!
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!
Wow! These are sooo good! I substituted biscoff spread for the peanut butter, and they were wonderful! Thank you for posting this recipe!
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 :)
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!
Could you substitute honey for the sugars in this recipe to make it healthier?
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.
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!
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.
I made these tonight and they were far too sugary, and I love sugar, I definitely agree that they could do with less.
Thanks for trying them. We really like them but to each their own!
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.
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!
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!
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!
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!
I am in love with ALL of your cookies. Every single one looks better than the next!
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.
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!
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
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.
Bed Bath & Beyond – $3.99! They have them by the baking supplies in a big container, at least at my BB&B. Good luck!
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…
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!
I don’t eat cookies anymore (though I bake them often for others), but when I did, it really depended on the mood. Some top rankers were double chocolate chocolate chip, regular chocolate chip (my mom’s recipe… don’t know where it originally came from, but who really cares), my mom’s Jumbo Raisin cookies (all of thoes ones slightly underbaked), and then shortbread with glaced cherries, and candy cane peppermint pinwheels were Christmas faves!
I don’t own one, but have used the scoops (ice cream style) at work, and they are sooo nice!! I never had the problem of the dough getting stuck on the release mechanism… I saw the one you have here in the pic at a store, but actually thought that the dough was not going to come out of it very well, but I guess my assumption was wrong! I’m hoping for some kind of scoop for Cmas actually… but I want it to be pretty big… 1/4 cup size or at least close… I don’t like making small cookies…. the only ones I make fairly small are shortbread because I like a small cherry to cookie ratio!!
As for the siplat matts… I hear people rave about them all the time… can someone give me a quick briefing on just WHY they are so fantastic… I mean, why not just use a non stick cookie pan?? Seems to work very nicely for me… but maybe there is more to these things?
PS. I have been wandering food blog-land A LOT lately, and this is definately one of the top I have been to! LOVE the pictures… especially the ones that show a broken or bitten into cookie so you can really get a look at the inside!! Also, your description of taste and especially texture as well as tips on how you achieve such are MUCH appreciated…. I don’t like making a recipe if I don’t know whether I will end up with a crunchy, crisp, chewy, moist, etc. cookie!
Texture and really detailed descriptions are so key – when someone writes ‘they were so good’ that tells me nothing b/c good to her and good to me could be so different so I try to be specific.
Cookie scoop – I have moved onto a wire one, ice cream-ish style, from William-Sonoma that I like a lot.
The Silpat gives the cookie traction so it has something to ‘grip’ rather than slide around on a greased cookie sheet, thus it can rise higher, not spread into a flat puddle. And nothing really sticks to them and really I could not imagine my life without them!
Your mom’s jumbo oatmeal raisin (slightly UB’ed) sounds heavenly!
Hi Averie! I live overseas where it is difficult to find whole old-fashioned oats but quick oats are available. Do you think this recipe would work with quick oats? Thanks!
It will work, they just won’t be as chewy or with as much texture. And before adding the full one cup of quick cook (I called for 1 cup of old-fashioned), I would maybe start with 3/4 cup and go from there based on how the dough looks because quick-cook are denser than old-fashioned and will dry out the batter quicker; they will act more like flour. LMK how it goes!
These are fab. I persuaded by 15 year old son to make these for our pre-Xmas cooking effort this afternoon. Needless to say, this afternoon’s cookies are gone and we need to make several more batches!
I am so impressed your 15 year old son made these! And I am so happy that you loved them and that more batches will follow! Ironically, in about 12 hours, I have a brand new choc chip cookie recipe post that’s going up that’s to-die-for!
I thought this was MY secret recipe…..”S’Moore’s Outrageous Cookies”…..I make them by memory….no recipe required! Baked on a stone or with parchment paper they come out soft, but with a browned exterior. PERFECT! I wrap each individual cookie in “saran”/plastic wrap. I have to warn those who partake: They WILL fall in love with me. You’ve been warned! DO NOT bake this recipe….unless….you’re willing to entertain a “following”.
Ok, you had me at cookie. An inveterate science geek who loves the science of baking (chemistry in real-time?), please let me know: which cookie scoop do you use? After purchasing/donating many kitchen gadgets including numerous cookie/ice cream scoops I’ve been fed up. I learned from a PhD food scientist this year that using a dab of syrup (or pb) ensures chewy cookies. Refrigerating the dough 24 hr is useful: the dough absorbs and retains more moisture = less spread. Weighing the dough balls roughly produces a more uniform cookie to those of us who can’t gestimate as easily. Sounds labor intensive though with a scale and one small piece of waxed paper it’s rather easy. Would to have the scoop, though, and avoid this step. Thanks in advance.
I love it. It’s from BB&Beyond is $3.99 CHEAP!
I do all those tricks, PB, refrig the dough, use a scoop, uniform size, etc. I love my scoop. Also see this post
I just made a batch of these cookies after my four year old daughter insisted on baking dessert with mom after dinner. I came straight to your website because I know your recipes are quick and delicious. After we browsed through your site looking at pictures and picking a recipe where we had all the ingredients on hand, we got to work. My daughter did most of the mixing and we had two trays of cookies in the oven in ten minutes!! And while we played a quick round of catch, the cookies baked (I baked them for 13 minutes since mine were so huge!) and we had a cold glass of milk with them about five minutes later. Thank you for posting such delicious treats on your website. As a busy working mom, I keep coming back and I’m so grateful that you help make my life easier (and chocolatier)!!
These are the kind of comments that I cherish. Moms and daughters coming to my site, picking a cookie recipe, making it because it’s easy and you had all the ingredients on hand, making it together and having milk and cookies together afterward, and then coming back to my site for more recipes. Seriously you just made my month. I really, really appreciate this comment! And I’m so glad you and your daughter liked the cookies :)
wow. So… i was being totally moronic. Don’t know how I missed that….. :shaking head sheepishly:
-I ended up looking at the white chic. chip recipe- which also calls for 1 1/4 c flour (why could I see it there??)- THese are AWESOME. :) seriously delicious. THanks!!
Yeah that’s one of those things, i.e. not writing in the flour in a cookie recipe that is a deal-breaker for readers! I’m glad I had it in there (whew!) and glad you figured it out based on the other cookie recipe. Next, make the white choc ones…they are phenomenal. One of my faves..ever.
Im in the middle of mixing these up- annnnd I don’t see any amount of flour in the recipe! Just the directions to add it (slowly)- am I being totally moronic here??
It’s there, in the recipe
right above the oats:
1 1/4 c all-purpose flour
1 c old fashioned whole oats…
LMK how you like them!
I love that you always include modifications for GF and vegan versions of your recipes.
I try when I can!
Your cookies look awesome! One question- what brand of all-purpose flour do you use? And is it bleached or unbleached? I’m having trouble making my cookies spread flat, they tend to come out the same way I put them in the oven looking like little buns! I’ve followed everything on the recipe so I think it must be the difference in the flour. Please help!
It’s bleached, generic Ralph’s grocery store brand white all purpose flour. Cheap, whatever is on sale. It probably the temperature of your dough. Cold dough spreads less. You may also be using different PB than me. Your oven may be baking at a diff temp than you think it is (have it checked and test it, google how to do this)…you could also be overmixing the flour. So many things. Also, maybe smaller cookie shapes/try less dough….good luck :)
Had a late-night craving & made these. Yummyy!! So easy to make, and so delicious! Dallas & I shared them warm from the oven. Best cookies I’ve had in a long time, and EXACTLY what I was craving! :D Thank you!!
Of all the cookies I’ve made in recent memory, those are my faves!
The ingredient list is pretty much the same, except white vs dark chips…it’s the preparation method and ratios. I love the dough on both.
Thanks for LMK you made them and they hit the spot!!
Ooohhh I have some vegan white chocolate in the fridge so I will try those cookies next!
I also noticed someone asking if these work with vegan ingredients…? Yes they do!! I just used Ener-G egg replacer instead of eggs, and Earth Balance instead of butter. They were perfect :D
Glad to know the Ener-G worked like a charm on these cookies.
And for the white choc ones, you don’t actually have to add white choc if you don’t want, but the dough itself is just really good dough…and you can doctor it up with dark choc chips, nuts, etc. Since you sound like you like cookies like I do, I thought I’d lyk that’s one of my faves; but you have white choc chips on hand that are vegan? Awesome! You’re all set :)
ohhh great to know! I may add some pecans, too :D
A great dough is very important to a perfect cookie! Dough should be delicious before all the extra goodies (like choc chips are added), so thank you! I will definitely try that one :)
The dough in this one is reeaally yummy, too. I left some aside on purpose to munch while my cookies were baking :D hehe
okay i can’t wait to try these! Putting on pinterest asap
you’re such a doll..thank you :)
And I can’t wait to try all YOUR goodies! As in…an entire book’s worth of them!
Wanted to report back that I made these, and I loved how chewy they were! I didn’t have vanilla extract so I used Almond. They are really tasty, but can’t wait to try them with vanilla, which I assume will bring out the pb taste!
Glad you liked them and the PB taste isn’t too terribly strong in them…it’s more for moisture/chewiness but yes, some flavor. Use half PB chips and half choc chips next time if you wanna bring out more PB flavor, too! Thanks for the field report!
Has anyone had luck with vegan or gf or both?
Yes I’ve tried them as GF and they worked just fine!
I made these for my classmates yesterday and they raved about them! However, we are grad students, so we love any free food, but I really don’t think that was the case :)
I have a favorite chocolate chip cookie recipe from my mom that she always made when I was growing up, so it’s the one I’ve always used. I’ve been trying to branch out though!
I’m so glad that these were a hit! I’ve had a few people make them and report back with rave reviews…so thank you! :)
These were amazing! Thanks for posting it.
I’m glad you liked them!
Hi Averie! It’s definitely not too late to enter my contest! It runs through midnight pacific time tonight. The only thing is you have SO MANY gorgeous photos in this post, I’ll just need you to pick one of them for your entry! You can do one of two things: A) Edit this post with a little footnote that links to my contest page and describes which photo you would like to use, or B) create a new post with your photo entry and a link to the page! That’s all! Good luck!! (SO glad you entered!)
Ahh sorry I couldn’t include you this time; I just didn’t know which photo you specifically wanted to enter. Don’t worry; I might do this contest again sometime! Stay tuned for results and don’t forget to vote!
Jen….so sorry I never got back to you with the pic. Had a busy day and was preoccupied but would love to catch you next time on your next challenge. Great idea!
I absolutely adore this…I love oatmeal in cookies but without the raisins…this is on the top of my list to make for the cookie swap.
So bummed I will be traveling while you’re doing the cookie exchange. Wish I could join in…LMK if you make these!
Peanut butter cookies have to be my favorite, but I’m a sucker for a chewy chocolate chip cookie as well. I haven’t baked anything in ages and really need to rectify that soon!!!
I really can’t pick a favorite cookie recipe. I want to say that I usually go for the simpler flavors, but it really depends on my mood. I was really into monster cookies for a while. That’s what you should make next – pb, oatmeal, chocolate chip, m&ms. YES, please.
oohhhh yummy! Chocolate, peanut butter, & oatmeal is my favourite dessert combo :)
I would so make these, if I wasn’t in a sugar coma right now! You got all my 3 favorite cookies in one!! I am bookmarking this recipe and make it once my sugar high is gone!
I do use a cookie/ice cream scoop, so much easier. My favorite chocolate chip cookie recipe is Toll House! However I love all chocolate chip cookies, they are my favorite cookie!! I never met a chocolate chip cookie I didn’t like!!
All I can say is….YUM!!! Those look amazing. My favorite cookie is definitely oatmeal chocolate/white chocolate chip cookie. So, those are pretty darn close. Your pics look so good. Who needs dessert? I can just look at your pics! :-)
Wow I feel like cookies right now after looking at these terrific photos!
I love your cookie pictures! They always look so magical and whimsical. I guess if I had to combine a bunch of may favorite cookies into one, they would be chewy like snickerdoodles, have a center like fig newtons and have bits of… toffee. yaaaa mmm
oh your photography is fabulous, averie! so detailed and just really brings out the deliciousness of those cookies! PB and chocolate…I mean there is no better combo in the world, is there?
I love chocolate chip cookies, my all time favorite are oatmeal chocolate chip! I like them when they are still a big doughy and gooey on the inside…a burnt bottomed cookie is such a waste of my time! lol
1) I think the dough of any cookie recipe is my favorite cookie.
2) no, not necessary. See #1.
3)I love the nestle tollhouse recipe. See the entry entitled “the best” on my scrumptious gruel blog.
All that bring said, I really want to make these!
I could see why these are a new favorite!
The Cook’s Illustrated was my favorite when I was feeling fussy and baking for someone important. Tollhouse, still my go-to, so easy to veganize and mess around with. But my favorite of all time has been Martha Stewart’s Outrageous Chocolate cookies…been up to my ears in melted chocolate trying to perfect these as a vegan cookie but it just hasn’t worked for me yet…
Thanks for this cookie post! Looking forward to reading the comments for cookie inspiration right now.
That cookie scoop is such a nifty little device, I really need to get one! Favourite cookie would probably be apricot, dark chocolate and coconut (mmm). I always use my Mum’s chocolate chip cookie recipe – it works every time and the cookies have that yummy chewy texture I love (and brings back those lovely childhood memories of Mum letting us have one straight out of the oven, all melt and gooey!) Your cookies look amazing, the combo of peanuts, chocolate and oats is a total winner :)
ah! These sound amazing. I have peanut butter chips in the cabinet, may need to make these and add those puppies in (as you suggested). Favorite kind of cookie..sugar! I do use a cookie scoop.
Your pictures never fail to amaze me. They are truly first rate photographs.
My favorite cookie would be a tie between the oatmeal raisin – a childhood favorite – and the adult favorite, a white chocolate and macadamia nut. I can’t pick between the two but let’s just say chocolate is NOT my fave for sure.
thanks for the pic compliments!
and if you really love white choc maca cookies, make the white choc ones I linked in this post. you can add mac nuts (I really dont love nuts in baked goods and pick around them) but they are my fave white choc cookie to date…
Chocolate chip cookies are my all-time favourite, and I have never used a cookie scoop, but I want one!
These look like PERFECT homemade cookies, Averie! Seriously, they look so good. Oh, and raw cookie dough eaters for life!
Do you eat a lot of the sweets you post though? I always thought you ate gluten-free. I assume you made the vegan option for yourself.
They look phenomenal!! Great photos.
Yes, I eat what I make
I try to take it easy on gluten but these days I do eat some. Not tons but a bit I seem to be okay with which has been great.
And I’m vegetarian not vegan so ate this version.
Have a great weekend Jen :)
I love all of the same cookies you do, as well as my great-grandmother’s molasses cookie recipe, heaven! My family can polish off a batch in a few hours ;) For chocolate chip cookies, I love Toll House and Best Recipe.
molasses cookies are amazing…my grandma made the best ones! I wish i had her recipe…if you have a great one, LMK!
Chocolate Chip cookies are definitely my favorite, although not my family’s recipe. I think I’m the only person in the world who doesn’t have a dish that is the best when made by one of my relatives.
My mom even knows how much I don’t like her CC cookie recipe. It’s just everything that is wrong with a cookie. I like thin, dense and chewy. Here’s are like a pound, thick, and hard. When they are fresh from the oven they are somewhat cake-like, but after they have cooled you could injure someone with one of those puppies!
My Grandma wasn’t a cook, she was all about store-bought cookies. So I just don’t have those same memories that other people do.
Awesome cookie recipe, my hubby would probably go nuts for these! And simply gorgeous pics, suitable for framin. :-)
1. Lately I’m been digging raw balls of vaious varieties, anything with a little crunch and chocolate.
2. Nope, but maybe I should for the balls.
3. Not at the moment, but this looks fabulous.
“And simply gorgeous pics, suitable for framin. :-)” <--- thank you
my favorite kind of cookie is oatmeal raisin. as much as i love the fancy-schmany versions and cookies with a million fun mix-ins, there’s something about an old-fashioned oatmeal raisin cookie without the bells and whistles that is so delicious!!
that’s what I tried to do with my oatmeal raisin cookies that I linked in this post…old school and basic b/c me too…i love a good ole fashioned oatmeal raisin cookie.
Those look so good! I love how you have all of the elements in there of so many good cookies!
“Let’s do the math. Ok let’s not.” Hahaha, ignorance is bliss I like to say.
Another awesome cookie recipe Averie they look beautiful!!
I am so torn on my fave cookie. It’s between PB and Oatmeal Raisin. Of course, only if they are made “just” right ;-) Of course, that’s the case with any cookie. Hate it when you go in thinking it’s going to be great and it’s too dry, hard as a rock, or just plain awful.
Chocolate chip cookies are my fav! I haven’t used a cookie scoop but I might have to check it out…I do love my new silpat..now I just need to get the next size up!
Have a great day!
I need more Silpats. I only have 1, and 1 flexipat, but I need to get at least 1 more Silpat and maybe 2 so that I can make a normal size batch of cookies all at once.
These look awesome!
My fave cookie: “On Top of the Stove” cookies – they’re pb, chocolate and oatmeal too. Also called Boiled cookies…ever had them??
No Ive never even heard of those…they sound fun!
YUMMM! Those are three of my favorite cookies, too. I haven’t met a cookie I don’t care for though. :)
I need to get one of those cookie scoops! My little red dipper broke; not as fun now that it doesn’t spring out, lol.
These look wonderful! Chocolate chip cookies are always a winner. I recently bought a cupcake scoop and am in love. I can’t wait to check out this cookie scoop!
Just about every kind of cookie is my favorite. These look absolutely delicious. I will definitley have to try them out! :)
OMG these look so good! You’re incredible with making amazing looking cookies. I’m definitely a peanut butter cookie fan… and the oatmeal/chocolate addition sounds perfect! I’ve never used a cookie scoop before, but it’s a really neat idea, especially if you’re making the cookies for something special and want them to look precise.
Even if you just want them to all bake at the same time/duration, it’s worth it!
i love your inner geek! i am right there with you. I bet that touch of PB is perfect for these! Happy Sunday lovely!
I’ve never seen a cookie scoop like that! The ones I have at home are the ones that get cookie dough stuck in all the crevices of the releasing mechanism…not cool.
The Tollhouse recipe and I have a terrible relationship, haha. Everytime I try to make them, they don’t turn out, not matter what I try. So I’ve just given up and moved on to bigger and better things. If I had access to oven now, I’d make your cookies in a heartbeat! Until then, maybe just the dough. :-)