Hey y'all! If you love a cookie that’s chewy at the edges, soft in the middle, and packed with nutty flavor and melty chocolate, these Peanut Butter Oatmeal Chocolate Chip Cookies are about to be your new obsession. They’re perfect for bake sales, afternoon treats, cookie swaps, or late-night cravings. Let’s get cooking!
Prep: 15 minutes | Chill: 20 minutes | Bake: 10–12 minutes per batch | Total: ~45 minutes | Yield: ~24 cookies
Why You'll Love These Peanut Butter Oatmeal Chocolate Chip Cookies
- Big peanut butter flavor meets hearty oats for irresistibly chewy, soft cookies.
- Quick to make with simple pantry ingredients and minimal cleanup.
- Chilling keeps them thick and bakery-style with gorgeous crackly tops.
- Easy to customize with different chocolates, nuts, or a sprinkle of flaky salt.
- They freeze beautifully for cookie emergencies and future snacking.
Ingredients
- ½ cup (113 g) unsalted butter, softened to room temperature
- ¾ cup (190 g) creamy peanut butter (no-stir style recommended)
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg (50 g, out of shell)
- 1 large egg yolk
- 2 teaspoons (10 ml) pure vanilla extract
- 1 cup (120 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon (optional but delish)
- 1 ½ cups (150 g) old-fashioned rolled oats
- 1 ¼ cups (210 g) semisweet chocolate chips
- Optional: ½ cup (60 g) chopped roasted peanuts
- Optional: flaky sea salt for sprinkling
Directions: Peanut Butter Oatmeal Chocolate Chip Cookies
Oven to 350°F (175°C). Line 2 large baking sheets with parchment. Position rack in the center.
Creaming for chewy oatmeal peanut butter chocolate chip cookies
- In a large bowl (or stand mixer with paddle), beat the butter, peanut butter, brown sugar, and granulated sugar on medium speed until pale and fluffy, 2–3 minutes. Scrape bowl.
Add eggs and vanilla to PB oatmeal chocolate chip cookie dough
- Add the egg, egg yolk, and vanilla; beat until smooth and glossy, about 30–45 seconds. Scrape bowl.
Whisk the dry mix for PB oatmeal chocolate chip cookies
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Fold in oats and chocolate
- Add dry ingredients to the wet and mix on low just until a few streaks of flour remain (10–15 seconds). Fold in oats, chocolate chips, and peanuts if using until evenly distributed.
Chill the oatmeal peanut butter cookie dough
- Cover and chill the dough for 20–30 minutes to firm up and reduce spreading.
Scoop and bake your peanut butter oatmeal chocolate chip cookies
- Using a #40 scoop or about 1 ½ tablespoons (30 g) dough, portion onto prepared sheets, spacing 2 inches apart. Bake 10–12 minutes (11 minutes is my sweet spot) until edges are set and centers look slightly underbaked and puffy.
Cool, set, and enjoy
- Cool on the sheet 5 minutes (they’ll finish setting), then transfer to a rack. Sprinkle flaky salt while warm if desired.
Notes
- Measure flour correctly: spoon and level or use a scale for the most consistent texture. Great guide here: How to measure flour.
- Butter should be softened, not greasy; when pressed, it should yield slightly but still hold shape.
- For thicker cookies, chill the scooped dough balls 10 more minutes before baking.
Variations on Oatmeal Peanut Butter Chocolate Chip Cookies
- Double Chocolate: Swap half the semisweet chips for dark chocolate chunks and add 2 tablespoons Dutch cocoa to the flour.
- Trail Mix Twist: Fold in ⅓ cup dried cherries or cranberries and ⅓ cup chopped toasted almonds.
- Gluten-Free Swap: Use a 1:1 gluten-free all-purpose blend and certified gluten-free oats.
Required Equipment
- 2 large rimmed baking sheets
- Parchment paper or silicone baking mats
- Stand mixer with paddle or hand mixer
- Large mixing bowl and medium bowl
- Measuring cups/spoons or (better) a kitchen scale
- Cookie scoop (#40 recommended)
- Cooling rack and rubber spatula
Storage for Peanut Butter Oatmeal Chocolate Chip Cookies
- Room Temp: Store in an airtight container at cool room temperature for 3–4 days.
- Fridge: Up to 1 week; bring to room temp or warm 5–6 minutes at 300°F (150°C) to refresh.
- Freeze Baked Cookies: Freeze flat, then bag airtight for up to 3 months; thaw at room temp or warm briefly.
- Freeze Dough: Scoop and freeze dough balls on a tray, then bag airtight up to 3 months; bake from frozen at 350°F (175°C) for 12–13 minutes.
For general guidance on egg handling and safe storage, see the USDA’s resource on eggs and food safety: USDA Egg Safety.
Serving and Pairings
- Classic: Cold milk or hot coffee for dunking.
- Dessert Upgrade: Sandwich two cookies with vanilla ice cream.
- Sweet-Salty: Finish warm cookies with flaky sea salt.
- Fruit Vibes: Serve with sliced strawberries or bananas.
Pro Tips for PB Oatmeal Chocolate Chip Cookies
- Cream properly: aim for pale and fluffy—this builds structure and lift; learn more about creaming here: Serious Eats guide.
- Weigh ingredients when possible; small flour differences can change spread and chew.
- Use light-colored baking sheets to prevent over-browning; if using dark pans, check a minute earlier.
FAQ
Can I use quick oats? Yes—use 1 ⅓ cups (135 g) quick oats instead of rolled; texture will be slightly softer.
Can I skip the chill? You can, but cookies will spread more; either chill 20 minutes or add 2 tablespoons (15 g) flour and bake one test cookie first.
Can I use natural peanut butter? Yes, but results can vary; stir thoroughly to emulsify, choose a thicker jar, and chill dough 30 minutes—if it seems oily, fold in 1–2 tablespoons oats before scooping.
Ingredients
- ½ cup (113 g) unsalted butter, softened
- ½ cup creamy peanut butter
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 cup old-fashioned rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon fine salt
- 1 cup semisweet chocolate chips
Instructions
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1Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
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2In a large bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until light and creamy, 2–3 minutes. Beat in the egg and vanilla until smooth.
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3In a separate bowl, whisk together the flour, oats, baking soda, baking powder, and salt. Add dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips.
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4Scoop dough into 1 ½-tablespoon portions (about a #40 scoop) and arrange 2 inches apart on the prepared sheets. Gently flatten the tops slightly with your fingers.
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5Bake 9–11 minutes, until edges are set and centers look just slightly underdone. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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