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
Came out great!
The Recipe Rebel says
Hi Colleen! So glad you enjoyed the recipe! Thank you for this kind review!
Candi says
Amazing 🤤
Used instant oats and they turned out perfect. I lost my old recipe that was like similar to this and spent FOREVER searching for a new recipe. Landed on this one and it’s waaaay better than the one I originally had. Thanks so much 😊
The Recipe Rebel says
Hi Candi! So glad you enjoyed the recipe! Thank you for this kind review!
Joanne says
Had a busy day cleaning, walking and gardening but had a strong urge to bake cookies also. Found Ashley’s recipe and said…looks easy and kind of healthy. They are delicious and were easy to make! Next time will probably double the recipe and share with friends. Hmmm, time for another cookie.
Ashley Fehr says
Thanks Joanne! I’m glad you liked them 🙂
JR says
Oh these are delicious! Mine even look like the pictures! How often does that happen?? Super easy, just the right amount of oats, because some oatmeal cookies are, well, like eating oatmeal balls. The right amount of chocolate chips, and the right amount of peanut butter equals perfection. I did use crunchy peanut butter because that’s all I had, and by the time I went to the store and back I wouldn’t have had time to make cookies, but honestly, how much better could they be with creamy? I’ll find out on the next batch!
The Recipe Rebel says
Hi JR! So glad you enjoyed the recipe! Thank you for this kind review!
Cookin girl says
THESE are THE BEST!!! Deeelisciousssss!🍪 A MUST TRY!
The Recipe Rebel says
Hi! So glad you enjoyed the recipe! Thank you for this review!
Lisa says
You didn’t list butter in the ingredients. Then your instructions say to mix the butter with the sugar and peanut butter. I’m confused now.
Lisa says
Sorry I see now. My mistake.
Dena Pettigrew says
Best ever cookies. OMG!!! No words to explain the yumminess. I’m not a big baker but goodness. AMAZING COOKING!! I never heard of these cookies before. My hubby closest friend said he loves this type of cookie. So hecK, Made a batch, was kinda worried because they seem to dry when mixing. So glad i didn’t alter this recipe. My favorite cookie by far. THANKS A MILLION!
Ashley Fehr says
Thanks Dena! I’m so happy to hear that!
Patricia Schneider says
I actually have a question before I make these, it doesn’t say what kind of oats to use, old fashioned or quick oats, I wouldn’t want to ruin a batch of what sounds like an amazing cookie!
Ashley Fehr says
No problem! Large oats would be rolled or old fashioned, not quick (though quick would be fine in a pinch!)
Shanae says
These really are the best. I couldn’t stop eating them and that rarely ever happens. Made a second batch the same day for a friend but overmixed them and they still tasted good but not the same texture so lean towards undermixing to stay on the safe side. Will be putting this recipe in my favourites box.
Ashley Fehr says
Thanks Shanae! They are one of my favorites too!
Vicky pearman says
I going to make this, but instead of cookies and I bake it in a glass pan like brownies? And if so for how long, and what temperature?
The Recipe Rebel says
Hi Vicky! I am unsure because I have only tested the recipe as is. If you decide to experiment with it, let me know how it goes!
Jenni says
These cookies are probably my new favorite ever! They have the best texture, and I love the hint of peanut butter flavor with the oatmeal! My kids and husband could not stop eating these – they were gone within the day!
Ashley Fehr says
Thanks Jenni! They are one of my all time favorites too!
Nellie Tracy says
Love to make these when I can’t decide which cookies I want to make! They’re my three favorites in one!!
Miranda says
I have tried all your different oatmeal cookies, and they are all great, but do you think you could come up with a peanut butter double chocolate chip cookie (with or without oatmeal)?
Ashley Fehr says
Thank you! I will definitely keep that in mind!
Tina says
What is the best way to freeze and then later thaw the cookies?
Ashley Fehr says
I just stash them in a freezer safe container and pull out as many as I need at that time. They thaw pretty quickly at room temperature — just 30 minutes should do it! But you can always defrost in the microwave if you’re in a rush.
plasterer bristol says
Oh yummy. These are just delicious. Thanks for sharing this recipe.
Simon
Samantha says
very delicious cookies. I really enjoyed them and the hint of peanut butter was great, I’m a huge peanut butter fun in baking.
Betty McWilliams says
This is an excellent recipe. Even my husband liked them! Your instructions for placement of cookie dough on the sheet was very good. I made rather large cookies and they do spread! I watched that there was the moist area in the centre. Very yummy and soft! Mine took 10 mins to bake.
The Recipe Rebel says
Hi Betty! So glad you enjoyed it! Thank you for this review!
Dee says
Delish! I added 1/4up of unsweetened shredded coconut too, just enough to give it extra texture. They turned out great and I’ll definitely make them again. Thanks!
Ashley Fehr says
I’m glad to hear that! Thanks for leaving a comment!
Diana Martinez says
Made these with my kiddos and followed the recipe exactly. They were soft and chewy and delicious! I wonder if cutting back the sugar would compromise the recipe. But anyhow these are definitely in my saved recipes now! Thanks!
Ashley Fehr says
Hi Diana! I’m so happy to hear that! You could try cutting back the sugar a bit, but I would do it gradually as it will change the texture if you cut out too much. Let me know if you try it!
tari says
i have mad these twice im making a huge batch to toss in the freezer so i can have cookies on demand. so delish thanks
Ashley Fehr says
Thanks Tari! They are definitely a regular here! I made a quadruple batch a few months ago and just finished the last ones this week. It’s almost time for another!
Lisa says
Made these yesterday and they were so good! I doubt I’ll ever try a different oatmeal peanutbutter recipe. I was septical by the dough of these cookies, as it appeared drier than most cookie doughs. I was so happy to find that after they were pressed and cooked they were one of the best cookies I’ve made! I made larger size cookies and cooked them 9 1/2 min. Which was perfect. They seemed under baked but ended up just right. Thanks for the recipe. I will definitely recommend it to others!
Ann says
So after the best chicken ever, I made the best cookies ever, thanks to your great recipes, Ashley! I made four dozen smaller cookies and added raisins (for Ken) to half of the batter. He likes them more than just the plain oatmeal raisin cookies I have traditionally made for him. I’m so glad I found your site and will be fixing more of your delicious recipes. I’d love to buy your cookbook, if you have one. May God bless you and your beautiful family!
Ashley Fehr says
Oh I’m so glad to hear that! We love these cookies — my mom started making them when I was in high school 🙂 I don’t have a cookbook yet, maybe someday! I’m so happy to hear you’re enjoying the recipes 🙂
Annie Wozney says
Love the texture of the cookie. Very YUMMERS. This is added my favourite list. The only thing i changed is I doubled the chocolate chunks. Half chunks half chips.
Ashley Fehr says
Thanks Annie!