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Peanut Butter Oatmeal Chocolate Chip Cookies

Prep Time 15 mins
Total Time 24 mins
Servings 24 cookies

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Peanut Butter Oatmeal Chocolate Chip Cookies that are perfectly chewy, loaded with oats, peanut butter and chocolate chips! No chilling required.

peanut butter oatmeal chocolate chip cookies close up with scattered chocolate chips

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.

peanut butter oatmeal cookies overhead with scattered chocolate chips

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.

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 😉
peanut butter oatmeal chocolate chip cookies stack on white background

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.
peanut butter oatmeal cookies overhead close up with extra chocolate chips

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:

*Originally shared September 2015

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The Best Oatmeal Peanut Butter Chocolate Chip Cookies

5 from 4 votes
Peanut Butter Oatmeal Chocolate Chip Cookies that are perfectly chewy, loaded with oats, peanut butter and chocolate chips! No chilling required.
Prep Time 15 mins
Cook Time 9 mins
Total Time 24 mins
Cuisine American
Course Dessert
Servings 24 cookies
Calories 158cal


  • 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


  • 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.


I baked mine exactly 9 minutes and took them out when the centers were still slightly glossy — I do not like overbaked cookies! They will continue to cook and set up somewhat after they are removed from the oven, so don’t be afraid to take them out just before they’re set completely.

Nutrition Information

Calories: 158cal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 112mg | Potassium: 50mg | Sugar: 13g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.6mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. 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!

  2. 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!

  3. 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.

  4. 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!

  5. 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

      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.

  6. 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.

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