Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

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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!

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.

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!

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.

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!

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
  • Eggs
  • Light brown sugar
  • Granulated sugar
  • Vanilla extract
  • Old-fashioned oats
  • All-purpose flour
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips
  • Peanut butter chips

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!

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? 

Yes, you MUST chill the cookie dough. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. This cookie dough is a bit on the oily side before chilling and it becomes less oily as it chills.

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. 

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!

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.

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!

Pin This Recipe

Yield: 13

Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

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!

Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 22 minutes

Ingredients

  • 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)

Instructions

    1. 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.
    2. 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.
    3. Add the oats and stir to combine.
    4. Add the flour, baking soda, salt, and stir to combine; don’t overmix. Dough is fairly thick.
    5. Add the chocolate chips, peanut butter chips, and stir to incorporate.
    6. 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.
    7. 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.
    8. 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).
    9. 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.
    10. 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 Information:

Yield:

13

Serving Size:

1

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!

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!

Loaded Oatmeal Chocolate Chip Cookies - Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!! So good!

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies – No butter and no mixer used in these easy cookies dripping with chocolate!

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies - No butter & no mixer used in these easy cookies dripping with chocolate. Recipe at averiecooks.com

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!

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie

Salted Oatmeal Chocolate Chunk Cookies – Soft, chewy, loaded with chocolate, and the flaky sea salt adds the PERFECT touch!!

Salted Oatmeal Chocolate Chunk Cookies

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!!

One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie

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! 

Cowboy Cookies— These cowboy cookies are packed with oats, chocolate chips, Cornflakes, and shredded coconut.

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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Comments

  1. 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

  2. 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.

  3. So delicious but the main ingredient, oatmeal, was left out of the recipe!!!! You might want to edit this!!!!

    Rating: 5
    1. Thanks for the five star review!

      Look at Step 3, it’s not left out of the directions, nor in the ingredients list.

  4. Made these tonight! Omg thank you, seriously soooGood , quick, easy and delicious!! I will use this one over and over again !

    Rating: 5
    1. Thanks for the 5 star review and glad they were so good and you will use the recipe over and over!

  5. Made exactly as written (without the chocolate chips) and these cookies are absolutely delicious! Thank you for sharing.

    Rating: 5
    1. Thanks for the 5 star review and glad they’re delicious even without the chocolate chips!

  6. 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.

    Rating: 5
    1. Great to hear this is the only cookie he requests! Glad to hear you can make this with egg replacer, great info!

  7. can i use coconut il instead of the butter. I can not use butter or margarine because of allergies.
    Thanks

  8. 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.

    Rating: 5
    1. Thanks for the five star review and I’m glad they were amazing and that I’m your go to for all things sweet!

  9. 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!

    Rating: 4
  10. 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!

  11. 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

    Rating: 5
  12. Brilliant cookie! I was out of chocolate chips, so I used M&Ms and it turned out just fine.

    Rating: 5
  13. 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.

    Rating: 4
  14. 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!

    Rating: 5
  15. 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.

    Rating: 4
  16. 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.

    Rating: 5
  17. 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!

    Rating: 5
    1. Thanks for the 5 star review and glad you thought they were just perfect! I love no mixer cookies too :)

  18. 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.

    Rating: 5
    1. Thanks for trying the recipe and glad it came out great for you! Glad they were a hit at your party!

  19. 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?

    1. Glad the dark brown sugar worked like a charm and that they turned out amazing! Thanks for trying the recipe!

  20. Hi Averie,
    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!

    1. 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 :)

  21. Does using whole old fashioned oats instead of quick oats make a big difference in the recipe?

  22. 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!

    1. 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!

  23. 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!

    1. 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!

    1. 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!

  24. Hi,
    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.

    1. 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!