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
- Eggs
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Old-fashioned oats
- All-purpose flour
- Baking soda
- Salt
- 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?
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.
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
Ingredients
- ½ cup unsalted butter, melted (1 stick)
- ⅓ cup creamy peanut butter
- 1 large egg + 1 yolk, discard extra white or save for another use
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup old-fashioned whole rolled oats, not instant or quick cook
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt, or to taste
- ¾ cup semi-sweet chocolate chips
- ½ cup peanut butter chips, white chocolate or butterscotch chips may be substituted
Instructions
- 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.
- 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.
- 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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
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!
Paige
https://thehappyflammily.com
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!
Hi Averie,
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!