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!
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
Thanks!!
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!