Peanut Butter Oatmeal Chocolate Chip Cookies
These Peanut Butter Oatmeal Chocolate Chip Cookies are deliciously soft, chewy, moist, thick, and so tasty! They’re quick and easy to make with absolutely no chilling time required! Nothing tastes better than warm chocolate and peanut butter together!
Does anything taste better than the delicious combination of chocolate and peanut butter? Make sure they’re extra warm and gooey and my mouth is salivating just at the thought. These cookies are absolutely a chocolate peanut butter lover’s dream. Plus the addition of oatmeal adds an extra level of goodness to the cookie so that it has a soft and moist inside with a slightly crispy outside. Each bite melts in your mouth with fantastic flavor!
Since no one likes to wait to eat them, the best part is that they do not require any chilling time! Just mix up the batter and bake. In only a few minutes, you’ll be drooling with the sweet smell of these amazing cookies.
HOW TO MAKE THEM
To summarize, all you have to do is:
CREAM- butter, sugars, and peanut butter. I like to use creamy peanut butter for this. It makes it a little moister but crunchy will work as well.
ADD– egg and vanilla.
COMBINE– flour, baking soda, salt, and oats. Quick-cooking or old-fashioned oats will both work here. I tend to use quick-cooking since it is finer in texture.
MIX– dry ingredients into wet ingredients.
STIR– in chocolate chips.
BAKE– 350 degrees for 10-12 minutes or until the edges are just slightly browned.
STORE– covered at room temperature for up to 5 days or freeze for up to 3 months.
*See the recipe card at the bottom of the page for detailed instructions.
VARIATIONS
These cookies are very versatile. You can mix up the ingredients to suit your tastes preferences.
PEANUT BUTTER: try using chunky peanut butter for a nuttier taste. I do not recommend using natural peanut butter since it will make the cookie too dry.
CHOCOLATE CHIPS: switch it up with milk, semi-sweet, or dark chocolate. All would taste delicious!
MINI CHOCOLATE CHIPS: need extra chocolate? Add 1/2 cup of mini chocolate chips to get an even chocolatier cookie.
BAKING FROM FROZEN
These Peanut Butter Oatmeal Chocolate Chip Cookies can be mixed up and frozen to be made another day. Just mix up the dough, scoop it into dough balls, and place each ball on a baking sheet as if you are going to bake but put it in the freezer instead. Then allow the balls to freeze for a few hours before removing them from the baking sheet and placing them in an air-tight freezer container or freezer bag. When ready to bake, remove cookie dough balls and place them on a baking sheet. Add just a few extra minutes of cooking time when baking.
HELPFUL TIPS
- For a crispier cookie, switch the amounts of brown sugar and white sugar. Brown sugar makes a chewier cookie while white sugar makes a crispier cookie.
- If your cookies are spreading too much, be sure the butter is just at room temperature and not too warm. You can also refrigerate the dough for 30 minutes as well.
- Do not use natural peanut butter. This will make the cookie too dry.
OTHER DELICIOUS COOKIES
3 Ingredient Banana Oatmeal Cookies– easy to make and healthy too!
Easy Red Velvet Cake Mix Cookies– simple and yummy!
Peanut Butter Blossom Cookies– classic and delicious for every occasion!
Peanut Butter Oatmeal Chocolate Chip Cookie
Ingredients
- 1 cup butter softened
- 1 cup brown sugar packed
- 3/4 cup white granulated sugar
- 1 cup peanut butter
- 2 eggs
- 1 tsp vanilla extract
- 1-1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1-1/4 cups oats quick-cooking
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly grease. Set aside.
- In a large bowl or stand mixer, cream butter, brown sugar, white granulated sugar, and peanut butter until smooth and fluffy- around 2 minutes. Stir in eggs and vanilla extract until combined.
- In a separate bowl, combine flour, baking soda, salt, and oats. Add dry ingredients to peanut butter mixture and mix until just combined. Stir in chocolate chips. Scoop dough into heaping tablespoon size ball and place on baking sheet.
- Bake for 10-12 minutes or until the edges are just slightly browned and the top appears baked through. Remove cookies from cookie sheet and allow to cool. Enjoy!
Notes
- For a crispier cookie, switch the amounts of brown sugar and white sugar. Brown sugar makes a chewier cookie while white sugar makes a crispier cookie.
- If your cookies are spreading too much, be sure the butter is just at room temperature and not too warm. You can also refrigerate the dough for 30 minutes as well.
- Do not use natural peanut butter. This will make the cookie too dry.
- STORE– covered at room temperature for up to 5 days or freeze for up to 3 months.
Great recipe. I will try it
Great cookie. Will be making again!
I’m so glad you enjoyed it!
These Peanut Butter Oatmeal Chocolate Chip cookies are absolutely delicious!! Very peanut buttery!! Yum! They deserve 10 stars! I followed the recipe exactly as stated, but used old fashioned oatmeal. Also, used milk chocolate chips. I refrigerated the dough before baking. These are soft and thick as stated and the oatmeal is somewhat subtle in the overall taste of the cookie. These cookies are so quick and easy, and are now one of my top 3 go to cookies that I will make over and over again. Thank you for sharing this recipe!!
I am so glad you enjoyed them!