Peanut Butter White Chocolate Oatmeal Cookies — This EASY recipe combines three types of cookies into one! The cookies are loaded with oats, white chocolate chips, and creamy peanut butter. They’re SOFT and CHEWY, and you don’t need a mixer to make them!
Table of Contents
It’s no secret that I love peanut butter, and in baking there’s something magical about adding peanut butter to recipes. It makes baked goods moist, rich, and decadent in a going-to-stuff-my-face kind of way.
I also adore oatmeal cookies. When they are done right, I think that oatmeal cookies trump most other cookies. These white chocolate peanut butter cookies have oatmeal in them even though they don’t have much of an “oatmeal cookie taste.”
The peanut butter flavor is more dominant than oatmeal flavor. Because really, you can do no wrong with melted butter and peanut butter combined with oatmeal and white chocolate.
The cookies are chewy, sweet, rich, and the peanut butter flavor is enhanced even more by the addition of peanut butter chips.
Recipe Ingredients
To make the oatmeal peanut butter cookies with white chocolate chips, you’ll need the following basic ingredients:
- Unsalted butter
- Creamy peanut butter
- Light brown sugar
- Granulated sugar
- Eggs (1 whole egg + 1 egg yolk)
- Vanilla extract
- All-purpose flour
- Old-fashioned oats
- Baking soda
- White chocolate chips
- Peanut butter chips
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 Peanut Butter White Chocolate Oatmeal Cookies
One thing I loved about these cookies was that I didn’t have to use an electric mixer to make the dough! I did everything by hand and with one spoon.
- Add the peanut butter and butter to a microwave-safe bowl and heat for 30-second intervals until smooth and melted.
- Stir in the brown sugar and granulated sugar.
- Once the mixture has cooled slightly, stir in the eggs and vanilla.
- Add the dry ingredients.
- Scoop the cookie dough into balls and place on a parchment paper-lined baking sheet.
- Bake until the edges are set and the tops are just set. Let cool for about 10 minutes on the baking sheet to firm up, then serve.
Frequently Asked Questions
I suggest using a traditional, no-stir peanut butter like Jif or Skippy. I prefer baking with creamy peanut butter rather than crunchy, although technically crunchy PB works too.
For the peanut butter allergy folks, you could most definitely use sunflower seed, almond, or cashew butter in these cookies. Choose a no-stir variety (many ‘natural’ nut butters made with just blended nuts and salt are prone to separating, and that thick layer of oil at the top of the jar will make your cookies oily).
Yes! I bet butterscotch chips would also be excellent in these, too. Or use semi-sweet chocolate chips, all white chocolate chips, toffee bits, etc. Pretty much any flavored baking chips will work.
Possibly, but quick oats are more finely ground than old-fashioned (rolled) oats which can result in drier, less chewy cookies.
Storage Instructions
Baked cookies: Will last up to 5 days in an airtight container on your counter. Or freeze for up to 3 months.
Raw cookie dough: Can be sealed in an airtight container and refrigerated for up to 5 days. It can also be frozen for up to 3 months. When ready to bake, do not thaw! Just add 1 to 3 minutes to the bake time.
Tollhouse oatmeal scotches have always been my favorite…until now!! OH MY GOSH how amazing!! And you don’t need a mixer -what! Is this real life?! I used butterscotch chips since I had some leftover from making your oatmeal cookie (chilling in the fridge now, along with your chocolate chip cookies). Can’t wait to try more of your recipes!
Samantha
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Peanut Butter White Chocolate Oatmeal Cookies
Ingredients
- ½ cup unsalted butter
- ⅓ cup creamy peanut butter
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- 1 cup old-fashioned whole oats
- ½ teaspoon baking soda
- ¾ cup white chocolate chips
- ½ cup peanut butter chips, (or use butterscotch chips, chocolate chips, toffee bits, raisins, nuts, seeds, etc.)
Instructions
- In a medium-sized microwave safe bowl, melt the butter and peanut butter together. Power on for 30 seconds, take out, stir. Repeat. Should take no more than about 90 seconds.
- Add the brown and granulated sugars to the melted butter & peanut butter mixture and stir. Set this is the freezer for a couple minutes.
- Remove from the freezer (or just wait for the mixture to come to room temp on it’s own) and add the egg + yolk (you just don’t want to add eggs to that hot mixture. We don’t want scrambled eggs here), add the vanilla extract, and stir.
- Then add the flour, oats, baking soda 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 if it’s too dry.
- Finally, add the white chocolate chips and peanut butter chips and stir.
- Roll or spoon out golf ball sized balls onto a cookie sheet, about 2 inches apart. They spread but not tons.
- Bake at 325F for approximately 10-12 minutes. (I like very underdone and soft cookies so I baked for 10 minutes) The cookies will look pretty raw even at 12 minutes and that’s okay. Take them out and let the sit and cool well before eating.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Currently snowed in and bored out of my mind. Had everything on hand except for peanut butter chips, so I did 1 cup of white chocolate chips and didn’t substitute for anything else. They are perfect and delicious. Thank you!
Thanks for trying the recipe and glad it came out great for you! Stay warm!
Have you tried making the dough ahead of time? We will be visiting family for Thanksgiving and thought it would be awesome to make a big batch of dough ahead of time and bring it up with us so we could make cookies whenever we wanted at their house. Normally refrigerating the dough helps it keep from spreading during baking and makes them chewier but I’ve never tried it on a cookie recipe that didn’t call for refrigerating the dough on purpose. Can’t wait to try these!
This is an older recipe of mine and I have remade it https://www.averiecooks.com/2015/03/soft-and-chewy-peanut-butter-oatmeal-chocolate-chip-cookies.html
Read steps 7 and 9 specifically in the directions for answers to your questions. But yes I do recommend chilling the dough and yes you can pre-make the dough and keep it in the fridge. Enjoy!
I just finish baking this recipe. Its AMAZINGLY delicious~ but then I made a change to the flour. I used
self-raising flour and custard flour . thanks for sharing. love Pinterest.Â
Thanks for trying the recipe and I’m glad it came out great for you!
tollhouse oatmeal scotches have always been my favorite…until now!! OH MY GOSH how amazing!! And you don’t need a mixer -what! Is this real life?! Â I used butterscotch chips since I had some leftover from making your oatmeal cookie (chilling in the fridge now, along with your chocolate chip cookies). Can’t wait to try more of your recipes !Â
Thanks for trying the recipe and I’m glad you’re on a cookie-making streak! Thanks for trying lots of my cookie recipes and great to hear you’re happy! And amen to no mixer recipes :)
I love reading your blog and this was the first recipe I made from your site because well, I love oatmeal cookies, white chocolate chip cookies and peanut butter cookies! I made it as followed except I lowered the brown sugar to 3/4 cup and white sugar to 1/4 cup… still found it overpoweringly sweet. These cookies have amazing texture though! I would say it’s more like a peanut butter cookie than an oatmeal cookie.Â
Thanks for trying the recipe and since I made this, I have re-made and re-vamped the recipe (just posted this week!) slightly and this version is less sweet…slightly less sugar and also white chocolate is so inherently sweet on its own anyway, sweeter tasting than semi-sweet.
https://www.averiecooks.com/2015/03/soft-and-chewy-peanut-butter-oatmeal-chocolate-chip-cookies.html
So yes, these cookies are for those with a sweet tooth :) And yes, more PB than Oatmeal, I would agree.
Best of three worlds! I sprinkled the tops with a tiny bit of flaky salt to contrast with the sweet. A keeper for sure, thank you! Finally a cookie me and the hubs both love.
Thanks for trying the recipe and I’m glad it came out great for you AND that it’s the best of 3 worlds for both you AND your hubs!
These rock! I skimmed the recipe before I went to the store, to make sure I had all the ingredients, but somehow I missed the peanut butter chips… I used semi sweet instead and loved it! I made a couple other changes… the only oats I had were quick oats, so I used them, and also added 1/2 t salt, as my husband is a huge fan of anything sweet-n-salty. Thanks for such a killer recipe!
Glad they worked out great and yes these cookies are one of my faves! I put them in my first cookbook and glad you guys really enjoyed them and good call on your little tweaks!
Hey, these cookies look amazing and I really want to try baking some but not sure how to go about the measurements as I’m from the UK and am used to the metric system. Any idea what the measurements are in grams? I have no idea how to weigh out cups… Thanks!
If you just google ‘conversion tools’ or how many grams is 1 cup – there are tons of results that will pop up.
Can natural peanut butter be used in lieu of what’s in the recipe? These look so good!
I wouldn’t because it could separate and for baking, I have better luck with Jif, Skippy, etc.
Loved reading this! I’m new to baking so very excited to make these, question, what would happen if you used salted butter instead of unsalted? Thanks
Nothing other that they’ll be saltier and I wouldn’t add any additional salt to the recipe. Brands of butter, and even from stick to stick, vary widely in how salty they are which is why I always use unsalted to control the salt in my sweets.
I just made these and they were amazing.
I followed most of the recipe, but used chunky peanut butter, and added a 1/2 cup of toasted almond slivers and flax seeds instead of the peanut butter chips.
Thanks for trying this (oldie) recipe but goodie! I love these cookies so much that I put them in my first cookbook. Yours sound great!
Just made these and let me tell you they are more than delicious! I used both semi sweet chocolate chips and white chocolate chips and I couldn’t stop eating them! I followed the recipe step by step and will definitely be making these again soon. Thanks for the recipe :)
Glad you enjoyed them and will make them again! Thanks for trying the recipe!
These were DELICIOUS! I don’t have peanut butter chips, so I just left them out rather than replace them with anything because I didn’t want anything complicating/overpowering the flavors you’ve already got going in these cookies. And I loved them! Yum! They were pretty sweet, though. Maybe next time I’ll use less sugar. Or maybe not. :D
These are some of my fave cookies ever and I put them in my first cookbook! Glad you loved them!