Peanut butter oatmeal chocolate chip cookies are thick, chewy, and loaded with creamy peanut butter, old-fashioned oats, and semisweet chocolate chips. All brown sugar, no granulated. That is why they stay soft in the middle.
I make these when I want a chocolate chip cookie with more going on. The peanut butter and oats turn a regular cookie into something heartier.
Why These Peanut Butter Oatmeal Chocolate Chip Cookies Work
All brown sugar, no granulated. Brown sugar has molasses. Molasses adds moisture and chew. A cookie made entirely with brown sugar stays softer longer than one split with white sugar. That is the secret to the texture.
Creamy peanut butter, not crunchy. The cookie dough already has oats for texture. Crunchy peanut butter adds grit on top of that. Creamy peanut butter melts into the dough and distributes evenly so every bite tastes like peanut butter.
Old-fashioned oats hold their shape. Quick oats break down more during baking. Old-fashioned oats give you a chewier bite and a heartier cookie. They also look better. You can see the oats on the surface.
Do not overmix after adding the dry ingredients. Beat the butter, peanut butter, and sugar until smooth. Beat in the eggs. Then mix the dry ingredients in until just combined. Overmixing at that stage makes dense cookies.
Two baking sheets are better than one. While one sheet is in the oven, the other cools on the counter. Dropping dough onto a warm sheet starts melting the butter before the cookies even hit the oven. Cool sheets give you thicker cookies.
How to Make Peanut Butter Oatmeal Chocolate Chip Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, cream together the softened butter, creamy peanut butter, and brown sugar until smooth and creamy. Use a hand mixer or a stand mixer fitted with the paddle attachment.
- Beat in the eggs and vanilla extract just until combined.
- In a separate bowl, whisk together the flour, old-fashioned oats, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the peanut butter mixture until a dough forms. Stop as soon as it comes together.
- Fold in the chocolate chips with a spatula.
- Using a number 40 cookie scoop, about one and a half tablespoons, drop the dough balls onto the prepared baking sheets. Space them two inches apart.
- Bake for 9 to 12 minutes, until the edges are golden brown. The centers will look slightly underdone. They set as they cool.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Quick Tips
- All brown sugar is not a typo. It keeps the cookies soft and chewy.
- Use creamy peanut butter. The oats bring enough texture.
- Cool your baking sheets between batches. A warm sheet melts the dough.
- Do not overbake. Pull them when the edges are golden and the centers look soft.
Make Ahead and Storage
Store baked cookies in an airtight container for up to 1 week.
Freeze baked cookies in a freezer bag inside a freezer-safe container for up to 3 months.
Freeze cookie dough by portioning it into balls and layering them between parchment paper in a freezer-safe bag. Dough keeps for up to 3 months. Bake from frozen and add a minute or two. Label the bag with the date and recipe name.hese cookies will have a delicious peanut butter flavor.
More Cookie Recipes
For more oatmeal cookies, try my oatmeal raisin cookies. They are thick and chewy with plenty of raisins. My apple cinnamon oatmeal cookies have diced Granny Smith apples and a vanilla icing drizzle.
📖 Recipe
Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 1 ½ cups old fashioned oats
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups chocolate chips
Instructions
- Preheat your oven to 350°F. Line your baking sheets with parchment paper and set aside.
- In a large bowl, cream together the softened butter, creamy peanut butter, and brown sugar until smooth and creamy.
- Next, beat in the large eggs and vanilla extract just until combined.
- In a separate bowl, mix together the dry ingredients: all-purpose flour, old-fashioned oats, baking soda, baking powder, and salt.
- Gradually mix the oat and flour mixture into the peanut butter mixture until a dough is formed.
- Fold in your chocolate chips with a spatula or wooden spoon to evenly distribute them through the cookie dough.
- Using a #40 cookie scoop (1.5 tablespoon cookie scoop) or tablespoon, drop the cookie dough balls onto your prepared baking sheets.
- Bake the cookies in the preheated oven for 9-12 minutes, or until the edges are golden brown.
- Remove your peanut butter oatmeal chocolate chip cookies from the oven and allow them to cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- All brown sugar, no granulated. This keeps the cookies soft and chewy.
- Use creamy peanut butter. The oats add enough texture.
- Cool baking sheets between batches. Warm sheets flatten the cookies.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
