Soft and Chewy Peanut Butter Oatmeal Chocolate Chip 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.

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!

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.

MY OTHER RECIPES

What I love about the recipe is that it combines three cookie jar favorites in one so you don’t have to choose: peanut butter, oatmeal, and chocolate chip.

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!

The 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.

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!

Recently I had three readers on the same day comment that they made and loved my four-year 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.

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!

The 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.

They’re 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!

Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

The recipe combines three cookie jar favorites in one so you don’t have to choose: peanut butter, oatmeal, and chocolate chip. There’s the softness of peanut butter cookies, the chewiness of oatmeal cookies, and the chocolate chips tie everything together. The recipe calls for melted butter rather than creamed butter so you can stir the dough together in one bowl and not dirty your mixer. Discard the extra egg white or save in the fridge for a future use like scrambled eggs. Chill the dough so cookies bake up thicker and puffier. They’re soft, chewy, perfectly thick, with plenty of melted chocolate, and three cookies in one seals the deal.

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Ingredients:

  • 1/2 cup unsalted butter, melted (1 stick)
  • heaping 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)

Directions:

  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) and 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.
  9. 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.

Adapted from Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies

Only Eats

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95 comments on “Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies”

  1. Third batch. In two days. ‘Nuf said.😊

    Rating: 4
  2. 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
  3. 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
  4. 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

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