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!).
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
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The Best Oatmeal Peanut Butter Chocolate Chip Cookies
- 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.
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