Peanut Butter Oatmeal 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!

Course Dessert
Keyword cookie, dessert, oatmeal, peanut butter
Author Adell


  • 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)


  1. Measure out your flour, baking soda, baking powder and salt in a bowl and stir together, then set aside.

  2. 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).

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  7. This makes about 24 large cookies or 48 medium cookies, depending on the exact size you make them.

Recipe Notes