Chocolate Chip Peanut Butter Oatmeal Cookies

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These cookies are new favorites of mine.

Chocolate Chip Peanut Butter Oatmeal Cookies stacked

They actually combine elements from my favorite types of cookies:

Part Chocolate Chip Cookies: Check

Chocolate Chip Peanut Butter Oatmeal Cookies stacked

Glass jar of chocolate chips

Part Oatmeal Cookies: Check

Oatmeal cookies stacked with jar of oats in the background

Part Peanut Butter Cookies: Check

Stacks of peanut butter cookies

Jar of low sodium natural jif peanut butter

And the recipe is adapted from and very similar to the Peanut Butter Oatmeal White Chocolate Cookie recipe

Peanut Butter Oatmeal White Chocolate Cookie stacked

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.

Chocolate chip peanut butter oatmeal cookies stacked

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?

Chocolate chip peanut butter oatmeal cookies stacked

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.

Chocolate chip peanut butter oatmeal cookies stacked

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.

Chocolate chip peanut butter oatmeal cookies stacked and bowl of chocolate chips

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 stacked

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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.

Clear plastic cookie scoop with orange bottom

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.

Chocolate chip peanut butter oatmeal cookies stacked with chocolate chip scattered

But really, it doesn’t matter if they look pretty or not.

It’s how they taste.

Chocolate chip peanut butter oatmeal cookies stacked with chocolate chip scattered

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.

Chocolate chip peanut butter oatmeal cookies stacked with chocolate chip scattered

Just chomp instead.

Chocolate chip peanut butter oatmeal cookies stacked with chocolate chip scattered

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

Chocolate Chip and Chunk Cookies

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

New York Times inspired Chocolate Chip Cookies

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

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie on blue plate

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.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Comments

  1. 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.

    1. 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!

  2. 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!

    1. 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!

  3. 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!

  4. 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.

    1. 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!

  5. 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

  6. 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.

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

  7. 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…

    1. 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!