Peanut butter oatmeal chocolate chip cookies are a delightful treat that combines the rich flavors of peanut butter and chocolate with the chewy texture of oatmeal. They are the perfect cookies for peanut butter lovers. 

Jump to:

• Ingredients in Peanut Butter Oatmeal Chocolate Chip Cookies
• How to Make Peanut Butter Oatmeal Chocolate Chip Cookies
• Substitutions
• Variations for Peanut Butter Oatmeal Chocolate Chip Cookies
• Storing Peanut Butter Cookies
• Freezing Cookie Dough
• TOP TIP
• Frequently Asked Questions
• 📖 Recipe

These cookies are great cookies to give during the holidays but are delicious any time of year.

Ingredients in Peanut Butter Oatmeal Chocolate Chip Cookies

• unsalted butter
• creamy peanut butter
• brown sugar
• vanilla extract
• large eggs
• old fashioned oats
• baking soda
• baking powder 
• semi-sweet chocolate chips
• all-purpose flour - spooned & leveled to prevent using too much flour.
• salt

How to Make Peanut Butter Oatmeal Chocolate Chip Cookies

Start by gathering your ingredients to make these chewy cookies and by preheating your oven to 350°F. Line your baking sheets with parchment paper and set aside.  Two baking sheets are best to allow one sheet to cool while the other is in the oven.

In a large bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to cream together the softened butter, creamy peanut butter, and brown sugar until the wet ingredients are 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.

Finally, 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 a few minutes before transferring them to a wire rack to cool completely.

Now you're ready to enjoy your delicious and freshly baked peanut butter oatmeal chocolate chip cookies. Happy baking!

Hint: an electric mixer is helpful when creaming the peanut butter and when mixing in the oat mixture to make the dough. 

Substitutions

When it comes to making peanut butter oatmeal chocolate chip cookies, there are various ingredient substitutions that can be made to suit what you have on hand.

• Change up the sugar - If you're running low on brown sugar or prefer granulated sugar instead, you can use them interchangeably in this recipe. Granulated sugar creates a crispier cookie than brown sugar so keep that in mind.
• Vanilla extract can be substituted with an equal amount of almond extract for a subtle flavor change.
• The eggs can be replaced with flax eggs or applesauce, approximately a ½ cup of applesauce for 2 eggs. 
• Old-fashioned oats can be substituted with quick oats in this recipe as well. It will create a slightly different texture but still be yummy!

Variations for Peanut Butter Oatmeal Chocolate Chip Cookies

To make your peanut butter oatmeal chocolate chip cookies extra special, you can try these delicious variations. The cookies can be made gluten-free if you need them to be!

• To make flourless peanut butter oatmeal chocolate chip cookies, replace the all-purpose flour to make these cookies gluten-free, and use a measure for measure gluten-free flour blend. Keep in mind that the cookie texture may change slightly with these substitutions. Make sure to use gluten free oats as well. 
• If you're looking for a chewy and hearty texture, consider increasing the amount of old-fashioned oats in your recipe. This will give your cookies a denser, more satisfying bite.
• For added texture, crunch peanut butter can be used in place of creamy peanut butter in this recipe. 

Feel free to mix and match these variations to create your perfect peanut butter oatmeal chocolate chip cookie. Either way, these cookies will have a delicious peanut butter flavor. Happy baking!

Storing Peanut Butter Cookies

This peanut butter oatmeal chocolate chip cookie recipe be stored short term or long term following these steps. 

First, allow your freshly baked cookies to cool completely on a wire rack. Cooling on a wire rack ensures that the cookies lose any excess heat and moisture, preventing them from becoming soggy in storage.

Store the cookies in an airtight container for up to 1 week.

If you plan on storing these cookies for longer, store them in a freezer safe bag and store the bag in a freezer safe container.  The baked cookies can last for up to 3 months.  This makes them the perfect treat to give to loved ones and friends for the holiday season. 

Freezing Cookie Dough

You can also freeze this peanut butter oatmeal cookie recipe by portioning out the dough by 1.5 tablespoons of dough and layering them between parchment paper in a freezer-safe bag.

The frozen cookie dough lasts for up to 3 months and when you're ready to bake them, set the desired number of cookies out on the countertop and preheat the oven.  Line the cookie sheets as directed in the recipe and bake according to the directions.

TOP TIP

Label the frozen cookie dough container to keep track of when your dough is made. This is especially helpful when baking cookies for Christmas.

Frequently Asked Questions

• These Oatmeal Raisin Cookies are thick and chewy and perfect to snack on any time of year. 
• Cinnamon Apple Oatmeal Cookies have diced Granny Smith apples in the dough and have a sweet vanilla icing.