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!
Chocolate Peanut Butter Oatmeal 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.
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 into one so you don’t have to choose: peanut butter, oatmeal, and chocolate chip. The peanut butter oatmeal chocolate chip cookies 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. Recently I had three readers on the same day comment that they made and loved my 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.
The chocolate peanut butter oatmeal cookies 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.
These peanut butter oatmeal chocolate chip cookies are soft, chewy, perfectly thick, with plenty of melted chocolate, and three cookies in one seals the deal.
What’s in Peanut Butter Oatmeal Choc Chip Cookies?
To make these peanut butter oatmeal chocolate chip cookies, you’ll need:
- Unsalted butter
- Creamy peanut butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Old-fashioned oats
- All-purpose flour
- Baking soda
- Semi-sweet chocolate chips
- Peanut butter chips
How to Make Chocolate Chip Peanut Butter Oatmeal Cookies
These peanut butter oatmeal choc chip cookies are a breeze to make! You’ll first need to melt the peanut butter and butter in the microwave, then whisk in the eggs, sugars, and vanilla. Mix in the remaining ingredients, followed by the chocolate chips and peanut butter chips.
Use a large cookie scoop to scoop out the cookie dough. Place on a plate, cover with plastic wrap, and chill for at least 2 hours before baking.
These cookies need to bake until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center.
Do I Have to Chill the Cookie Dough?
Can I Use Instant Oats?
No, you must use old-fashioned rolled oats in these peanut butter oatmeal chocolate chip cookies. Instant oats are too powdery and will make the cookie dough far too dry.
Tips for Making Peanut Butter Oatmeal Chocolate Chip Cookies
I loaded up this peanut butter oatmeal cookie recipe with chocolate chips and peanut butter chips, but you’re welcome to add different mix-ins if desired. Chocolate chunks, white chocolate chips, and butterscotch chips would all be good swaps.
These peanut butter oatmeal choc chip 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.
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Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
These peanut butter oatmeal chocolate chip cookies combine 3 favorite cookies into 1 so you don't have to choose!! Easy, no-mixer recipe, and always a hit!
- 1/2 cup unsalted butter, melted (1 stick)
- 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)
- 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.
- 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.
- 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.
Amount Per Serving: Calories: 361Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 47mgSodium: 189mgCarbohydrates: 42gFiber: 2gSugar: 28gProtein: 5g
More Oatmeal Cookie Recipes:
ALL OF MY OATMEAL COOKIE RECIPES!
The Best Oatmeal Chocolate Chip Cookies – Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!
Loaded Oatmeal Chocolate Chip Cookies — Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies – No butter and no mixer used in these easy cookies dripping with chocolate!
Chocolate Chip Peanut Butter Oatmeal Skillet Cookie – 3 fave cookies combined into 1 giant cookie! So easy and ready in 25 minutes. Pop it in before dinner & enjoy!
Salted Oatmeal Chocolate Chunk Cookies – Soft, chewy, loaded with chocolate, and the flaky sea salt adds the PERFECT touch!!
One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie – A FAST and EASY recipe for ONE XL soft and chewy very THICK cookie loaded with chocolate!! No mixer needed and so DELISH!!
Cowboy Cookies— These cowboy cookies are packed with oats, chocolate chips, Cornflakes, and shredded coconut. This is a flexible recipe that you can make with different mix-ins to suit whatever is in your pantry!
I buy quick oats cuz that’s what I use for my oatmeal if I want a bowl of it. but I will try them out and see whats happens
My absolute comfort food! Gotta make some of these for my girls night!
I tried it last week. It was so delicious! Thank you for sharing this :)
Thanks for the 5 star review and I am glad that they were delicious!
This recipe is absolutely amazing! Thanks for sharing!
Love my cookies with a hint of peanut butter in it! Would love to try and bake these. Do you recommend that I brown the butter or just melt it like usual? Anyway thanks for the recipe.
You can brown it or just melt it, which ever you prefer.
So delicious but the main ingredient, oatmeal, was left out of the recipe!!!! You might want to edit this!!!!
Thanks for the five star review!
Look at Step 3, it’s not left out of the directions, nor in the ingredients list.
Made these tonight! Omg thank you, seriously soooGood , quick, easy and delicious!! I will use this one over and over again !
Thanks for the 5 star review and glad they were so good and you will use the recipe over and over!
Made exactly as written (without the chocolate chips) and these cookies are absolutely delicious! Thank you for sharing.
Thanks for the 5 star review and glad they’re delicious even without the chocolate chips!
This is the ONLY cookie my husband requests. My only edits are using egg replaced instead of egg due to dietary restrictions & substituting Reese’s pieces for chocolate chips just due to preference. So. Good.
Great to hear this is the only cookie he requests! Glad to hear you can make this with egg replacer, great info!
can i use coconut il instead of the butter. I can not use butter or margarine because of allergies.
These were so good! Compliments from daughter and husband, cookie snobs, ha ha! Substituted 2 TBL of ground flax seed for 2 TBL of the flour.
Thanks for the 5 star review and I’m glad the cookie snobs loved these too :)
You have become my go to for all things sweet. These turned our amazing
Thanks for the five star review and I’m glad they were amazing and that I’m your go to for all things sweet!
I was trying to find a cookie that tastes like Chic-Fil-A. These were better and affordable. My friend doesn’t like oatmeal cookies, but she loves these! Awesome recipe!
Glad you and your friend loved these!
Definitely my ‘go to’ cookie recipe. So easy and delicious! I’ve made the cookies multiple times and they are a crowd pleaser. Anxious to try the cream cheese chocolate chip cookie recipe now!
Forgot to rate it 5 stars!
Forgot to rate it 5 stars!
So glad these are your go-to cookie recipe now!
Love these! Since you use melted butter -and use the same dish later to crack your eggs – you have limited clean up and the mixing is SO easy. My grandkids loved them. It’s my go to cookie recipe
Thanks for the five star review and glad you can appreciate the limited cleanup!
I made it and it is soooo delicious, my kids loved it
Glad it was a hit with the kids!
I have made it and it is soooo delicious, my kids love itThank you
Brilliant cookie! I was out of chocolate chips, so I used M&Ms and it turned out just fine.
Thanks for the 5 star review and glad the M&Ms worked just fine!
Amazingly delicious recipe! I was skeptical about underbaking a bit, but that’s what made the cookies that much better! 11 min in the oven and 3 min cooling in the pan was the perfect combo.
Glad they came out great for you!
These are delicious! My sister in law had a baby yesterday, so my kids and I wanted to make her a treat a”healthier” treat. We dropped them off and got reports this morning that she had eaten half the baggie. Glad we made them for her, she hasnt been a fan of the hospital food. We called it a success!
Thanks for the 5 star review and what a thoughtful treat for your SIL!
These were so good. I made them twice. The first time as written. Loved them…thought how good they would be with more stuff. So I switched out 1/4 cup of the oats for shredded coconut. Switched the peanut butter chips for peanuts and added raisins. These are delicious just as they are and also make a good base for all kinds of add ins. Thank you for the recipe. I will make theses again.
Thanks for trying the recipe and glad you enjoyed the cookies!
Everyone loved them. Not overly sweet. I did not melt the butter or heat the pb so I didn’t have to chill the dough before baking and they turned out great.
Thanks for the 5 star review and glad everyone loved the cookies!
Third batch. In two days. ‘Nuf said.😊
Glad they have been popular!
I made these cookies today and they were delicious! I love that I didn’t have to get out my mixer! I opted to use my smaller cookie scoop and doubled the amount of cookies. I baked them for about 11 minutes and then let them sit on the cookie sheet a couple of minutes before taking them off. They were perfect. Nice and soft in the middle! I will definitely make them again!
Thanks for the 5 star review and glad you thought they were just perfect! I love no mixer cookies too :)
This was the cookie trifecta,,,, all my favorites rolled into one single cookie. I followed recipe exactly the first time and made large cookies which were delicious and received thumbs up from everyone in the family. I made them a few days later for a party i was attending but made them bite size. Cooking time was about the same and they were the first dessert to go at the party plus I had to promise to get the recipe out to the host. This is a definite addition to my cookie recipes.
Thanks for trying the recipe and glad it came out great for you! Glad they were a hit at your party!
Hi! I want to make these, but it’s my first time making peanut butter cookies. Which kind of peanut butter are you supposed to use, the natural kind you have to stir up like Adam’s, or the sugary kind like Skippy or Jif?
Do not use natural PB that you have to stir. Use something like Skippy or Jif.
One word…AMAZING! ONLY thing I did different was used dark brown sugar….so good.
Glad the dark brown sugar worked like a charm and that they turned out amazing! Thanks for trying the recipe!
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 :)
Does using whole old fashioned oats instead of quick oats make a big difference in the recipe?
Yes; make as written and do not substitute.
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!
Thanks for trying the recipe and I’m glad it came out great for you with the cookie butter and going with all chocolate chips sounds perfect!
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!
Thanks for trying the recipe and I’m glad it came out great for you! Glad one of your coworkers said they were the best cookies she’d ever had!
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!
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.
Thanks for trying the recipe and I’m glad it’s the perfect base for what you wanted to add in and your cookies sound great!
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!
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?
https://www.averiecooks.com/tag/peanut-butter-cookies There are all of my PB cookies. Off the top of my head I can’t tell you what has CS in it and what doesn’t but I can tell you they’re all good :)
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!!
There’s no such thing as too much PB :) Glad it came out great for you!
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!
Thanks for trying the recipe and I’m glad it came out great for you! They are some of my fave cookies of all time and so glad you thought the same! LMK if you try other recipes!
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.
Glad they came out great for you with your tweaks and all is well and they’re so good!
I’m thinking about making these. What do you think about making them with creamy peanut opposed to chips? I wonder…….
I would follow the recipe the first time and then after you’re comfortable with it, you can start making adaptations that you think may work.
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!
Wow that’s an amazing testament to this recipe! From all white sugar to quick oats to a flax egg – glad it’s a total keeper for you!
Just came across your recipe and made them today! Yummy!
Thanks for trying the recipe and I’m glad it came out great for you!
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!!
Thanks for trying the recipe and I’m glad it came out great for you! And that’s great you have the softbatch cream cheese dough chilling! Enjoy!
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!!
Thanks for following!
Looks delish and my Cookie Monster husband would love them but I only have quick cooking oats. How much will this change the cookie? :(
It will change the dough fairly dramatically as they act more like flour rather than oats. I recommend waiting until you have whole-rolled oats before you make these.
Thanks for responding so quickly. I put the crunchy in the food processor and made creamy. It worked great. These cookies are delicious!
Sounds like you came up with a great idea and glad it worked great!
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.
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
Thanks for trying the recipe and I’m glad it came out great for you and that you love my recipes! Love your creative spin you put on this one!
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
These have brightened up a bad week. Remind me of what non-GF cookies tasted like. Thank you! I used GF self raising with added Xantham- brilliant.
Thanks for trying the recipe and I’m glad it came out great for you and brightened up your week! Glad that GF self rising with Xanthum did the trick!!
I LOVE these cookies. I think I could eat a whole dozen!
OK, I have a new favorite. Averie! These are AMAZING! If I could marry a cookie, this would be it. Exactly the texture I love–soft but chewy. I went with all chocolate chips, just because that was the mood I was in, but you could throw in any add-ons and have a winner.
Thanks for trying the recipe and I’m glad it came out so great for you that you want to marry it! AND that these are your *new favorite cookies*. What a huge statement!! I loved these cookies SO much 5 years ago or whenever I first developed them and put them on my blog, and put them into my cookbook. But they never really ‘took off’ and got popular in either place so I had hoped that re-doing them with choc chips would help them see the light of day again and glad you tried them!
LOVE the changes you made-you made even better cookies! I’ve always love pb oatmeal choc chip cookies and these look like perfection
I am in love with baking cookies in muffin tins because of the thickness and cheweyness of the cookie! Do you think that I still need to chill the cookie mix prior to cooking in a muffin tin. Its not as if they are going to spread but maybe the chilling also has something to do with the texture?
If you’re baking in a muffin tin, no need to chill the dough!
Peanut butter oatmeal chocolate chip cookies were my favorite growing up! They were one of the first ones I made by myself too. My mom had clipped out a recipe from a magazine and put it in one of our mini recipe binders (aka a 4×6″ photo album), and even though it was somewhere randomly in the middle of the album, I managed to flip exactly to it every time — that’s how much I loved them! Your version looks just as good as I remember those being!
What a cute story :)
This cookie is perfection! 3 of my favorite things, peanut butter, oatmeal, & chocolate! I love it! Pinned it! (PS. Your photography is always stunning!)
Thanks for pinning and the compliments!
I love all your cookie recipes! Cannot WAIT to try these!
These cookies look so soft and decadent, yummy!
The cookie does not just look amazingly delicious, the ingredients are quite a health combination for a good healthy snack
Thanks. I love.
These cookies look soo00 delicious. I just want to stuff my face with them! Just pinned this recipe, can’t wait to try them soon. The photos look amazing :)
I was recently thinking that I’d like it if you had your readers write which recipes of yours are favorites. I know that there are certain recipes of yours that I turn to again and again because we love them (and they are easy to pull off!). This recipe is an example of that–sometimes tweaked tried-and-true recipes are the best.
sometimes tweaked tried-and-true recipes are the best. <--- Amen to that! And that would be a fun idea someday to take a reader poll like that!
Peanut butter + chocolate + oatmeal, its gotta be and always will be a classic. Now to wipe up the slobber on my keyboard haha…now thats classic too ;) xo
We’ve made these cookies before and they’re amazing!
Glad you’re a fan of them!
This is seriously the best combination for a cookie! I hardly ever make oatmeal raisin cookies because I just miss the chocolate too much but these?! Perfect! Love that you don’t need to take the butter out to soften too… I always forget to do that :)
I love how old recipes become new again so easily. That’s my favorite thing to do these days! These cookies definitely deserved another go-round, that’s for sure. They’re gorgeous and gooey and perfect!
Thanks for pinning, too! And yes, sometimes you find some gems in your archives that need to get re-made so they see the light of day again :)
Bigger is definitely better. These cookies look amaaaaazing!
Yeah for forgotten gems! These look so hearty and delicious! Bigger is definitely better when it comes to cookies!
Okay, you need to know this: whenever you post a cookie recipe you kind of make my day. I love all your photos, but the ones you take of cookies just make me happy. So thanks for making my Friday extra fun!
Awww that’s nice to hear :)
Tweaking favorite recipes is always fun…especially when it combines 3 of the best classics into one awesome looking cookie!! I am anxious to make your stir fry for dinner to tonight–I know we’ll love it.
Awesome! LMK how it goes!
I can’t say no to a peanut butter chocolate chip dessert…EVER. This is a wonderful way to start off the weekend. It’s always nice to adapt your own recipes and create something even more awesome than the first creation! :D
I absolutely love this combo, and your version looks super delish! Pinning to make in the future! :)
Thanks for pinning!
These look amazing!
They look nearly the same as your Chocolate Chip Peanut Butter Oatmeal Cookies from the cookbook (and your site) except this recipe contains less brown sugar?! When you made this current one was there a distinct difference between the two?
BTW, I am SOOOOOOO happy…tonight I made the pb cookie dough balls from your book. I’ve made cookie dough in the past but it had a floury taste to it. The one from your book is genius because of the fact that it yields a small amount of cookie dough and secondly it is really good.
I hope you have a delightful weekend.
Glad the PB Cookie Dough Balls came out great for you and the taste was just what you’re looking for.
When you made this current one was there a distinct difference between the two? <--- I mean 'distinct', probably not. Were there some subtle differences? Yes. As the years have gone by, I've tried to reduce the amount of sugar I bake with when I can, and also have tried to scale batch sizes down so my current cookie recipes are different than my older ones in those aspects. Have a great weekend!
Oldies, but goodies. I’m always on the lookout for new and exciting recipes, so I tend to forget about favorites from long ago. Thanks for reminding me to pause and look back every once in a while!