Peanut butter oatmeal chocolate chip cookies are loaded with peanut butter and oats and plenty of chocolate! It’s basically the best cookie ever. You will die over these cookies.
I love Sunday baking. Who is with me on this? Well, we were all in the mood for something a little different from our go-to chocolate chip cookies. And oatmeal sounded good but when I went looking around online, these beauties came up and I was like, YES! Peanut Butter Oatmeal CHOCOLATE chip cookies!!! You guys, these cookies are SO GOOD! There is so much peanut butter flavor and the oats and chocolate…it’s all the best things. The oats give it such a great texture and pb and chocolate are a match made in heaven.
WARNING! this dough..oh. my. gosh. For reals though, watch out. It’s so addicting! I don’t know what I like better the dough or the cookies?! haha Are you a dough eater? I know its risky, but hey, for me it’s worth the risk 😉
Ingredients needed to make peanut butter oatmeal chocolate chip cookies:
- baking powder & soda
- white sugar
- brown sugar
- peanut butter
- old-fashioned rolled oats
- milk chocolate chips
- semi-sweet chocolate chips
How to make Peanut Butter Oatmeal Chocolate Chip Cookies
- Cream your softened butter and sugars then add the eggs.
- Next, add the peanut butter and vanilla and blend until nice and creamy.
- In a bowl, measure out your flour, baking soda, baking powder and salt.
- Add the flour to the butter mixture and blend just until combined.
- Add the oats then chocolate chips!
- Let the dough sit in your fridge for 20 minutes while you pre-heat your oven.
- Using a large cookie scoop, place 8 large cookies on your baking sheet and lightly press down on the tops with your fingers for a rustic look.
- Bake for 10 to 12 minuets. Don’t over bake. Let them cool on the cookie sheet for a few minutes before moving to a cooling rack.
Tips for making these cookies:
- Don’t use a natural peanut butter. You won’t get the same results.
- After you scoop your dough, lightly press down on the top, making them look a little “rustic” (see the photo below) I placed them round side down to make this even easier.
- You can use parchment paper or cook them right on a half-sheet. I made them both ways.
- When they first come out of the oven, you can press additional chocolate chips on top of the cookies if you want! You know, to make them look more gourmet and fancy 🙂
- I also like to take a small metal spatula and gently press the edges around the cookies that spread in any weird shapes so they are perfectly round. #OCD haha
- I made these using my large cookie scoop, which is 3 T. of dough! They are large and in charge. You can make them smaller if you want, they won’t be as thick and grande. But also, you can eat more cookies that way.
Other cookie recipes for all your cookie cravings!
- White Chocolate Snickerdoodle Cookies
- Chewy Pumpkin Oatmeal White Chocolate Chip Cookies
- Peanut Butter Cookie Cups!
- Big & Chewy Chocolate Chip Cookies
These cookies are loaded with peanut butter and oats and plenty of chocolate! It's basically the best cookie ever. They are big and bursting with peanut butter and chocolate. Also delicious warm with some vanilla ice cream!
- 1 1/2 cup flour (5 ounces) spoon & level
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup butter (I use salted)
- 1 cup sugar
- 2/3 cup brown sugar
- 2 large eggs
- 1 cup creamy peanut butter (such as jif or skippy)
- 1 teaspoon vanilla
- 2 cups old-fashioned rolled oats (6.35 ounces)
- 2 cups milk chocolate chips (12 ounces)
- 1 cup semi-sweet chocolate chips (6 ounces)
Measure out your flour, baking soda, baking powder and salt in a bowl and stir together, then set aside.
Soften your butter in the microwave for 6 to 9 seconds just until about room temperature. You don't want it too soft. Or you can plan ahead and let it come to room temperature (soft but not too soft).
Cream the butter and sugars together in a mixer with the paddle attachment or use a large bowl & cream together with beaters untill smooth. Add the eggs one at a time. Then add the peanut butter & vanilla. (I like to spray my measuring cup with cooking spray so the PB comes out easier) Mix until combined, scraping the sides as needed.
Add the flour mixture to the wet ingredients and mix just until a few flour streaks remain. Add the oats and chocolate chips and mix until combined. The dough will look a little sticky, that's ok! Cover the bowl and place in the refrigerator for 20 minutes. While the dough is in the fridge, pre-heat your oven to 350 degrees.
Line your cookie sheets with parchment paper or cook right on the sheet. Use a large cookie scoop, (about 3 T. of dough). Measure out 8 cookies per half-sheet. I used the cookie scoop but placed them round side down, for a more rustic look (see photos above for a picture) I did this by lightly pressing down on the tops with my fingers a little.
Bake for 10 to 12 minutes (I baked mine for 11). Don't over bake! Let them cool on the baking sheet completely. Store the cookies in an air tight container. Enjoy!
This makes about 24 large cookies or 48 medium cookies, depending on the exact size you make them.
- Make sure you spoon and level the flour into the cup (or use a kitchen scale) You don't want to pack the flour into the cup.
- Don't use natural peanut butter in this recipe. Use a peanut butter such as Jif or Skippy.
- You can make these into smaller cookies but they won't be as thick. I baked some with a medium scoop (1 1/2 T. of dough) and it works, just bake for less time.
- I love the combination of milk chocolate with a little semi-sweet chocolate chips, but you can use any combination you prefer. I recommend it as listed though 🙂
- For perfectly round cookies...when they come out of the oven, use a small metal spatula and gently push the edges of the cookie where needed untill they are nice and round.
Source: recipe adapted from Sally’s Baking Addiction. Small changes I made. Added more chocolate chips (are you surprised?! haha) and I used a combo of milk chocolate chips and semi-sweet. I love that mix! I also added a little more brown sugar and made the cookies slightly larger.