Thick, chewy, and utterly irresistible, these Peanut Butter Oatmeal Chocolate Chip Cookies bring together the rich, nutty flavor of peanut butter, the hearty texture of oats, and the sweetness of chocolate chips. Perfect for a snack or dessert, they’re a classic treat that’s hard to beat.

Why You’ll Love This Recipe

Flavorful: A perfect combination of peanut butter, oats, and chocolate.
Chewy and Soft: The ideal cookie texture with slightly crisp edges and a soft center.
Easy to Make: Straightforward steps and pantry staples.
Great for Sharing: Makes a large batch, perfect for parties or gifting.
Customizable: Add your favorite mix-ins for a personal twist.

Ingredients

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 cup (200g) packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup (250g) creamy peanut butter
2 cups (250g) all-purpose flour
2 cups (200g) old-fashioned rolled oats
2 teaspoons baking soda
1/2 teaspoon salt
2 cups (340g) semi-sweet chocolate chips

Directions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract and creamy peanut butter until smooth and well blended.
In another bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Fold in the semi-sweet chocolate chips evenly throughout the dough.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underdone but will set as they cool.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

Servings: 36 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes

Variations

Add Nuts: Stir in chopped peanuts or walnuts for extra crunch.
Dark Chocolate: Use dark chocolate chips or chunks for a richer flavor.
Healthier Option: Substitute half the flour with whole wheat flour and reduce the sugar slightly.
Coconut Lovers: Add shredded coconut for a tropical twist.
Dried Fruits: Mix in raisins or dried cranberries for added sweetness and texture.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze the cookie dough in scoops on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding an extra minute or two to the baking time.
Reheating: Warm cookies in the microwave for 10 seconds for a freshly baked taste.

FAQs

Can I use chunky peanut butter?

Yes, chunky peanut butter works well and adds a bit of crunch to the cookies.

Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking mix.

How do I ensure my cookies stay chewy?

Avoid overbaking. Remove them from the oven when the centers are still slightly soft.

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be slightly less chewy.

Can I substitute butter with margarine?

Yes, but butter provides better flavor and texture.

Can I reduce the sugar?

You can reduce both sugars slightly, but it may affect the cookie’s texture and sweetness.

Can I freeze baked cookies?

Yes, place them in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

Why did my cookies spread too much?

Make sure the butter isn’t too soft and chill the dough for 30 minutes before baking if needed.

Can I add spices?

Yes, a pinch of cinnamon or nutmeg adds a warm flavor.

How do I know when the cookies are done?

The edges should be golden, and the centers should look slightly underdone.

Peanut Butter Oatmeal Chocolate Chip Cookies

Author: Chef Clara
Total Time: 27 minutes
Diet: Vegetarian

Print Recipe

Description

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 cup (200g) packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup (250g) creamy peanut butter
2 cups (250g) all-purpose flour
2 cups (200g) old-fashioned rolled oats
2 teaspoons baking soda
1/2 teaspoon salt
2 cups (340g) semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract and creamy peanut butter until smooth and well blended.
In another bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Fold in the semi-sweet chocolate chips evenly throughout the dough.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underdone but will set as they cool.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peanut butter cookies

Conclusion

Peanut Butter Oatmeal Chocolate Chip Cookies are the perfect blend of nutty, chewy, and chocolaty goodness. Whether you’re baking for a special occasion or simply indulging in a sweet treat, this recipe is guaranteed to become a favorite. Bake a batch today and enjoy the ultimate cookie experience!