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.

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

  1. 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!

  2. 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!

  3. I absolutely love this combo, and your version looks super delish! Pinning to make in the future! :)

  4. 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

  5. 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.

  6. 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!

  7. Yeah for forgotten gems! These look so hearty and delicious! Bigger is definitely better when it comes to cookies!

  8. Bigger is definitely better. These cookies look amaaaaazing!

  9. 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!

  10. 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 :)

  11. We’ve made these cookies before and they’re amazing!

    Paige
    http://thehappyflammily.com

  12. 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

  13. 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.

  14. 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 :)

  15. The cookie does not just look amazingly delicious, the ingredients are quite a health combination for a good healthy snack

  16. These cookies look so soft and decadent, yummy!

  17. I love all your cookie recipes! Cannot WAIT to try these!

  18. This cookie is perfection! 3 of my favorite things, peanut butter, oatmeal, & chocolate! I love it! Pinned it! (PS. Your photography is always stunning!)

  19. 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!

  20. 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?

  21. LOVE the changes you made-you made even better cookies! I’ve always love pb oatmeal choc chip cookies and these look like perfection

  22. 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!

  23. I LOVE these cookies. I think I could eat a whole dozen! 

  24. 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.

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