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! 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?
Do not use natural PB that you have to stir. Use something like Skippy or Jif.
One word…AMAZING! ONLY thing I did different was used dark brown sugar….so good.
Glad the dark brown sugar worked like a charm and that they turned out amazing! Thanks for trying the recipe!
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!
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 :)
Does using whole old fashioned oats instead of quick oats make a big difference in the recipe?
Yes; make as written and do not substitute.
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!
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!
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!
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!
Could I substitute coconut oil for the butter?
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!
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.
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!
I wanted to make some peanut butter cookies with chocolate chips in them and kept finding complicated recipes. So I kept the search basic, thinking I’d just toss in chocolate chips and looked up “Peanut Butter Cookies” on Pinterest. When your pin popped up, I thought some was reading my mind! <3
Thank you for being a cookie mind-reader!
I made these with the help of my 3-year old in prep for tomorrow's playgroup and the dough along is A-D-D-I-C-T-I-V-E!! These will easily be a favorite of ours.
Thanks for trying the recipe and I’m glad it came out great for you! And yes all my recipes are designed with EASE in mind as I’ve been in your shoes, running a food blog with a 3 yr old at my heels and ease is always paramount!
Hi! I LOVE making cookies with cornstarch thanks to all your recipes using it. Do you have any peanut butter cookie recipes with corn starch? I am making peanut butter cookies tonight and am wondering if I can just add 1-2 tsp of cornstarch to this recipe?
https://www.averiecooks.com/tag/peanut-butter-cookies There are all of my PB cookies. Off the top of my head I can’t tell you what has CS in it and what doesn’t but I can tell you they’re all good :)
Amazing!!!! I was searching for the perfect oatmeal pb cookie and this is it! I accidentally used too much pb but I don’t regret it! Thank you!!
There’s no such thing as too much PB :) Glad it came out great for you!
I made these on Saturday. They’re not only the best cookie I’ve ever made, but possibly the best cookie I’ve ever eaten! My husband and I could not stop eating them. We had to give some away so that we wouldn’t eat all of them. My recipe made exactly 15 cookies, which was the perfect amount. I love that I wasn’t forming cookies and baking for 2 hours. It was the perfect amount. I followed the recipe exactly, but used milk chocolate chips instead of semi-sweet. I’m so glad I found this recipe…thank you!
Thanks for trying the recipe and I’m glad it came out great for you! They are some of my fave cookies of all time and so glad you thought the same! LMK if you try other recipes!
Sooooooo good! I discovered after getting half way through the recipe that I only had half a cup of oats! So I subbed in almond meal. I also almost cried when you said to chill 2+ hours! So I popped them in the freezer for 15 minutes and the spread was just fine.
They are SOOOOOOO good.
Glad they came out great for you with your tweaks and all is well and they’re so good!
I’m thinking about making these. What do you think about making them with creamy peanut opposed to chips? I wonder…….
I would follow the recipe the first time and then after you’re comfortable with it, you can start making adaptations that you think may work.
These cookies are my go-to because they are honestly so fool-proof and adaptable. I made them as is when you first posted the recipe and they were amazing. Then, when I lived in Costa Rica for a couple of months, I made them without brown sugar (used all white), no vanilla extract, and used quick cook oats because a lot of stuff weren’t easily accessible, they still turned out great. Then, recently, I became vegan. Today I subbed in a flax egg and used vegan butter and chocolate chips to make them vegan. Guess what? Perfect! Thanks for another great recipe Averie!
Wow that’s an amazing testament to this recipe! From all white sugar to quick oats to a flax egg – glad it’s a total keeper for you!
Just came across your recipe and made them today! Yummy!
Thanks for trying the recipe and I’m glad it came out great for you!