🥜🍪 My Oatmeal Peanut Butter Chocolate Chip Cookies are lightly crisp around the edges, soft, chewy, and LOADED with nutty flavor and rich chocolate chips in every bite! Why choose between oatmeal chocolate chip cookies, peanut butter cookies, or soft chocolate chip cookies when you can have them all?
Why You’ll Love These Chocolate Chip Peanut Butter Oatmeal Cookies
A personal favorite of mine, these cookies combine elements from all my favorite cookies. The recipe is adapted from and very similar to the Peanut Butter Oatmeal White Chocolate Cookie recipe, making it virtually foolproof.
- All you need is one bowl and a spoon, and these cookies are ready to eat in about 30 minutes.
- The higher ratio of brown to white sugar and egg yolk to egg white results in a super soft centers and a chewy texture.
- There’s no chilling required, and one batch makes 13 large cookies, making it the perfect treat for all your cookie cravings. I’d go ahead and make an extra batch before you find yourself snacking. They’re seriously addicting!
Ingredients You’ll Need
There’s a LOT of flavor packed into every bite of these cookies, all thanks to just a handful of simple ingredients. Here’s what you’ll need for this chocolate chip peanut butter oatmeal cookie recipe:
- Butter – I recommend using unsalted butter and letting it come to room temperature for easy mixing. Feel free to use margarine or a vegan butter for dairy-free cookies
- Sugar – The combination of brown sugar (light or dark) and granulated sugar sweetens the dough, adds a touch of molasses flavor, and contributes to the chewy texture
- Peanut Butter – Use creamy peanut butter. I recommend a brand like Jif or Skippy. Natural peanut butter tends to separate and cause greasy cookies. I also don’t recommend crunchy peanut butter, because it won’t incorporat into the dough evenly. Have leftover peanut butter? Check out my peanut butter cookbook to put it to good use!
- Eggs – For vegan cookies, substitute a flax egg
- Vanilla Extract
- Flour – I use all-purpose flour. If you need gluten-free cookies, substitute a 1:1 all-purpose gluten-free flour. Then, make sure to double-check the nutrition label on the rest of the ingredients
- Oats – Make sure to use old-fashioned oats. Quick oats and steel-cut oats will NOT work for this recipe! For gluten-free cookies, make sure to use certified gluten-free oats
- Baking Soda
- Mix-Ins – I use semi-sweet chocolate chips, but you can use milk chocolate chips or dark chocolate chips. Or, experiment with mix-ins like peanut butter chips, butterscotch chips, white chocolate chips, toffee bits, raisins, nuts, seeds, etc. I don’t recommend adding more than 1/2 cup, or your cookies will just be way too packed
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Oatmeal Peanut Butter Chocolate Chip Cookies
- Melt the peanut butter and butter in the microwave in a large mixing bowl. Then, stir in the remaining wet ingredients. Wait a few minutes before combining ingredients to avoid scrambling the eggs! There’s no need for an electric mixer or stand mixer!
- Add the oats, followed by the remaining dry ingredients. Fold in the chocolate chips or mix-ins of choice.
- Portion the dough, and chill it in the fridge.
- Arrange the cookie dough balls on a silpat mat or parchment paper lined baking sheet, leaving space between each cookie. Bake until the edges and tops are just set. (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 them sit and cool well before eating.
- Cool on the pan. There’s no need for a wire rack!
Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
Equipment
- 1 Large, Microwave-Safe Bowl
- 1 Cookie Sheet
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 Cookie Recipes:
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.
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
https://www.loveveggiesandyoga.com/2011/05/desserts-healthy-living.html
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.
https://www.loveveggiesandyoga.com/2011/05/weekend-mornings-less-sensitive.html
And I’m vegetarian not vegan so ate this version.
Have a great weekend Jen :)