Peanut Butter Oatmeal Chocolate Chip Cookies that are perfectly chewy, loaded with oats, peanut butter and chocolate chips! No chilling required.
These Peanut Butter Oatmeal Cookies, you guys.
They are one of my favorite cookies. EVER.
I have a hard time saying that, because I am a cookie fanatic in the most serious way, but these are oatmeal cookie perfection.
Now, I try not to make claims like, “THE BEST whatever” or “THE ULTIMATE whatever”, unless I know that they absolutely are.
And then I feel like it’s my duty to let you know that you can now stop looking. This is the last peanut butter oatmeal chocolate chip cookie recipe you’ll need.
Unless you’ve never had a peanut butter oatmeal chocolate chip cookie recipe, then this is the ONLY recipe you’ll need.
Oatmeal cookies are one of my all-time favorites, and I’ll take them just about any way (yes, even with — gasp — raisins!). But these peanut butter oatmeal cookies are my favorite hands down (don’t love peanut butter? Try these Oatmeal Chocolate Chip Cookies!).
This is a recipe that my mom added to her repertoire of Completely Perfect Cookie Recipes later on, after she’d perfected Oatmeal Raisin and Chocolate Chip Cookies and Double Chocolate cookies.
When my mom makes something over and over, you know you’ll never need another recipe for the same thing. I’ve made these Peanut Butter Oatmeal Chocolate Chip cookies dozens of times, and they are always perfect!
What’s to love about these Peanut Butter Oatmeal Chocolate Chip Cookies?
- They’re perfectly chewy, and not too crunchy and never cakey — cookie texture perfection if you ask me!
- They have peanut butter AND chocolate — two of our greatest loves.
- You don’t have to wait for the dough to chill, which means you’re on your way to warm melty cookies in no time!
- They can be stored for a long time in the freezer, if they make it that far 😉
Tips for making the BEST Peanut Butter Oatmeal Cookies:
- Like most oatmeal cookie recipes, you’ll want to press the cookie dough balls down slightly so they flatten and become chewy — otherwise you may end up with high, round baked cookie balls. Once you’ve baked a pan, you can get a better sense for how much to press them before baking, depending on whether you like them thicker or thinner.
- You can swap the chocolate chips for Reese’s pieces, dark chocolate chunks, white chocolate chips, butterscotch chips, or a combination for a totally new spin on these peanut butter oatmeal cookies!
- Do not use natural peanut butter in this recipe — your regular old jar of creamy peanut butter is what you want.
- Give them some space to spread, a couple of inches is enough. Otherwise you may end up with cookie bars!
- Let them set on the pan for 5-10 minutes before removing them to a plate, wire rack, or piece of wax paper to cool completely. This will give them a chance to finish cooking on the hot pan — because I always recommend removing them from the oven when they are still just a bit glossy in the center.
How to store Peanut Butter Oatmeal Chocolate Chip Cookies:
These cookies can be store in an airtight container at room temperature for 3-4 days, but I can guarantee you they won’t last long if they’re within arms reach!
They can also be frozen for 3 months if you are doubting your self-control, but I’ll warn you — they are fantastic right out of the freezer, too!
More cookie recipes for fellow cookie fanatics:
- Easy Peanut Butter Cookies
- Mint Hershey Kiss Cookies Recipe
- Oatmeal Butterscotch Cookies Recipe
- Double Chocolate Chip Cookies
*Originally shared September 2015
The Best Oatmeal Peanut Butter Chocolate Chip Cookies
written by Ashley Fehr
Ingredients
- 1/2 cup butter room temperature but not warm
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup smooth peanut butter (90 grams)
- 1 egg
- 1/2 tsp vanilla
- 1 cup flour I use whole wheat
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup large oats
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, or in a large bowl with an electric mixer (you can mix by hand too, it’ll just take some muscle!), combine butter, sugars and peanut butter until smooth. Beat in egg and vanilla until combined.
- Add flour, baking soda, salt and oats and mix until just combined (don’t overmix). Stir in chocolate chips.
- Lightly grease 2 baking sheets or line with parchment paper. Roll cookie dough into 1" balls and place 2" apart on the baking sheet (I do 12 to one baking sheet). Press down slightly (the more you flatten them, the thinner they will end up) and bake for 8-10 minutes until just slightly glossy in the center. Remove from the oven and let cool for 10 minutes before removing to a cooling rack.
Notes
Nutrition Information
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Colleen says
Baking at 8600′ elevation. Slightly decreased the baking soda and added 7 Tbl of flour and 1 Tbl of water; baked for 10 minutes – Delicious and not overly sweet.
Ashley Fehr says
Thanks for sharing!
Nancy says
These turned out great! We love them. Thanks for the Recipe!
Ashley Fehr says
I’m so glad you liked them!
Lezlie Rabine says
Hello,
These had excellent flavor but got flat as flat can get, and I didn’t even press them down. I don’t see other reviewers with this problem and I make cookies all the time so I’m kind of stumped. Do you think it would help to refrigerate the dough for a bit next time?
Ashley Fehr says
Hi Lezlie! It’s hard to say what happened as it could be a few different things. If the butter was warm, or there wasn’t quite enough flour it could result in flatter cookies. Typically peanut butter makes cookies a bit thicker. You could try baking an extra minute so the center is more set as well.
Christina Waggoner says
Fantastic recipe!
I did make a few changes to accommodate what I had on hand
Extra crunchy PB adds some texture
Didn’t have chocolate chips so I busted up some plain hershy kisses leftover from Christmas – doesn’t get as gooey as chips so more texture
2T Milk for softer cookie
Ashley Fehr says
Thanks for sharing Christina!
Raquel says
I made these with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and they were delicious.
Ashley Fehr says
Thanks Raquel!
Pat says
I’ve made many cookies in my day but these are absolutely the greatest. Thanks for sharing
Ashley Fehr says
Thank you Pat!
Rachel Barkel says
We used oat flour – delicious!
Ashley Fehr says
Thanks Rachel!
meryl abel says
My grandkids are gluten free. can i use almond flour instead of wheat or King Arthurs gf flour, or other suggestions.
Also do you have any dessert recipes that are GF
Ashley Fehr says
Hi Meryl! I don’t specialize in gluten free baking, so there may be some desserts that are naturally gluten free or easily made gluten free. I haven’t tested this recipe with any gluten free flour so I can’t say for sure which is best!
Sandy says
Great cookies!!
I did use natural peanut butter, and it seemed to work just fine! (Didn’t have original on hand). Definitely listen to the baking time, they will not look done, but baking them longer will make them dry (ask me how I know) taste amazing dunked in milk or tea if they get dry!
Ashley Fehr says
Thanks Sandy!
Lily says
Made for me and instead of 1/2 Cup Sugar I did 1/3 Cup of each, and could not get my husband away from them! So good and addictive! I had to eat 2! Thanks will make them again for friends!
Ashley Fehr says
Thanks Lily! They’re a favorite here too!
Marnie Z says
these are really good
Ashley Fehr says
Thank you Marnie!
Kat says
Excellent recipe. Came together quickly and the family is full of love for them! I only had natural peanut butter and it still turned out great. Used half a block of chopped dark chocolate in place of choc chips. I’ll be making this again, cheers!
The Recipe Rebel says
Thank you Kat!
Evelyn says
Great cookies. Thanks.
Wendy says
I always add mini Reece’s piece’s to these.
The Recipe Rebel says
Great idea Wendy!
Loretta says
Looks delicious! Can you make the dough and freeze it to bake at a later date? Thanks so much!
The Recipe Rebel says
Hi Loretta! You probably could it’s just not something I’ve tested out before. If you decide to experiment, I’d love to know how it goes!
Honest Al says
Great Recipe, Great success! Thanks for sharing Ashley!
The Recipe Rebel says
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Denise Lata says
These cookies are very delicious and addictive. I like the fact that you have. Peanut butter, oatmeal and chocolate chips together. The cookies turned out perfect, must make again.
The Recipe Rebel says
Hi Denise! So glad you enjoyed the recipe! Thank you for this kind review!
Kelly S says
Wonderfully easy and i sub’d Bobs Red Mill 5 grain rolled hot cereal for oats and delicious!!!
The Recipe Rebel says
Hi Kelly! So glad you enjoyed the recipe! Thank you for this kind review!
Ari says
I’ve made countless 5 star cookies and never thought they met the rating, but one bite of these and, holy, best cookies I’ve had
The Recipe Rebel says
Hi Ari! So glad you enjoyed the recipe! Thank you for this kind review!