Peanut Butter Oatmeal Chocolate Chip Cookies are perfect for peanut butter lovers! These chewy cookies are an easy dessert that is great any time! Make them for a bake sale or bring a batch to a party to share. I recommend making extra to keep at home because they’re just that addictive.
The creamy peanut butter adds a lovely salty flavor while the rich chocolate and chewy oats provide a fantastic balance. I also peanut butter chips to further enhance the peanut butter flavor.
If you like peanut butter and chocolate recipes, you will love this Chocolate Peanut Butter Mug Cake and these crispy Chocolate Peanut Butter Balls.
Why You’ll Love This Peanut Butter and Oatmeal Cookie Recipe with Chocolate Chips
- They’re quick to make: It takes about 10 minutes of prep and baking time for this recipe. So, in less than a half hour, you’ll have peanut butter oatmeal and chocolate chip cookies to enjoy.
- Budget-friendly: The ingredients are affordable, baking staples. It isn’t going to cost you a fortune to whip up a batch of these cookies.
- Crowd favorite: Any time I bring these along to share, they all get eaten! It’s safe to say that they’re always a hit.
Ingredients
These basic cookie dough ingredients are easy to find at any grocery store. If you like to bake, you may have many of them already!
- Flour: I use all-purpose flour but you may use your favorite gluten-free blend to make the cookies gluten-free.
- Spices: I add salt to balance the sweetness of the other ingredients. I like to use cinnamon as well because I feel the warm flavor pairs well with peanut butter and chocolate.
- Baking powder and soda: For light and airy cookies that won’t spread too much, I use a combination of baking powder and baking soda. The baking soda helps keep them chewy.
- Butter: Ensure your butter has had time to soften before you make the cookie dough. This will help to get the right texture. I use unsalted butter so the cookies don’t take on a salty flavor.
- Peanut butter: Creamy peanut butter is best for this recipe. Feel free to use any brand that you like.
- Sugar: White and brown sugar make a perfectly chewy cookie. I use light brown sugar but dark brown sugar is great if you like a strong note of molasses.
- Egg: You only need one egg to help bind the ingredients together in this cookie dough and give the cookies tructure. It provides structure, too.
- Vanilla extract: The vanilla flavor is so good in these cookies. I also find that it brings out the tasty flavor of peanut butter.
- Chocolate and peanut butter chips: I use a combination of peanut butter chips and semi-sweet chocolate chips. I like semi-sweet because they have a subtle bitter flavor that prevents the cookies from becoming overly sweet.
- Oats: I recommend old-fashioned rolled oats in this recipe. Quick oats will make the cookies much more dense.
- Pecans: I like the crunch of pecans in these cookies but you may leave them out if you prefer.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- White chocolate: Use white chocolate chips instead of semi-sweet for extra richness.
- Peanut butter overload: Omit the chocolate chips and pecans and add Reese’s pieces and peanuts instead for the ultimate peanut butter cookie!
- Raisin: Try swapping one of the chips for raisins for a lovely flavor and chewy texture.
- Dairy-free: Use vegan butter in place of real butter as well as dairy-free chocolate chips.
How to Make Chocolate Chip Peanut Butter Oatmeal Cookies
Here are the instructions on how to make these easy cookies. It’s a yummy peanut butter cookie dough combined with oats and chocolate chips. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper before you get started.
Step 1: Combine the dry ingredients. Add the flour, baking soda, baking powder, cinnamon, and salt to a mixing bowl. Whisk the ingredients until they are well combined.
Step 2: Mix the wet ingredients. In a separate large bowl, mix the butter, peanut butter, sugar, brown sugar, eggs, and vanilla with an electric mixer until smooth and creamy.
Step 3: Pour in the flour mixture. Gradually add the flour mixture to the wet ingredients and mix it with the mixer until a soft dough forms.
Step 4: Fold in the mix-ins. Gently fold in the oats, chocolate chips, peanut butter chips, and pecans until they are distributed throughout the cookie dough.
Step 5: Scoop and bake. Use a cookie dough scoop and scoop the dough onto the prepared baking sheet 2-3 inches apart. Bake the cookies for 10-12 minutes or until the edges start to brown.
Step 6: Rest and cool. Allow the cookies to cool for about 5 minutes on the pan before transferring them to a wire rack to cool completely.
⭐️ Hint: If you have smaller cookie sheets, bake the cookies in batches or use an extra pan. Ensure they have plenty of space to spread so they don’t melt together.
If you love homemade cookie recipes like this, you may also enjoy Grandma’s oatmeal chocolate raisin cookies, Kitchen Sink Cookies or this Cool Whip Cake Mix Cookies.
Storage Directions
- Storing: Store the cookies in an airtight container or a resealable for up to 1 week in the refrigerator or 3 days at room temperature. Place them in a freezer-safe bag and freeze them for up to 3 months.
- Make Ahead: Make your cookie dough, cover it, and store it in the refrigerator for up to 24 hours before you scoop and bake the peanut butter oatmeal chocolate chip cookies.
Serving Suggestions
- End a delicious meal of oregano chicken or pork stew with one of these peanut butter oatmeal cookies.
- Enjoy a scoop of Reese’s ice cream for extra peanut butter and chocolate flavor. Make an ice cream sandwich if you like!
- More cookies that you may serve alongside these for a special occasion are white chocolate and coconut cookies and strawberry cheesecake cookies.
Recipe Tips
- Chill if needed: If the dough becomes too warm and sticky to handle, place it in the refrigerator for 20-30 minutes to chill.
- Try a cookie scoop: Use a cookie scoop instead of a spoon! Not only does the dough release easier, but it also ensures that the cookies are the same size so they bake at the same rate.
- Don’t overmix the dough: Only mix the dough until all of the ingredients are combined. Overhandling it may cause the cookies to become dense and dry.
Recipe FAQs
Yes! Scoop the dough onto a parchment-lined baking tray and freeze for an hour. Transfer them to a freezer-safe container with parchment between the layers and freeze them for up to 3 months. Bake the cookies straight from frozen and add 1-2 minutes to their cooking time.
I don’t recommend it because natural peanut butter gives the cookies a dry and crumbly texture.
More Delicious Cookie Recipes
Do you like baking cookies? Here are some cookie recipes you may also like to try!
Ready to get cooking? Remember that you can print this recipe if you would like.
Oatmeal Peanut Butter Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup all-purpose flour spooned & leveled
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened or 1 ½ sticks
- ¾ cup creamy peanut butter
- ½ cup white granulated sugar
- ½ cup packed light brown sugar
- 1 egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- ¾ cup quick-cooking oats
- ½ cup peanut butter chips
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350° F.
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl add the flour, cinnamon, baking powder, baking soda, and salt. Mix with a whisk until combined. Set aside.
- In another large bowl add the butter, peanut butter, sugars, egg, and vanilla. With a hand mixer over medium speed mix until combined.
- Add the dry flour ingredients to the wet ingredients. Use the hand mixer to mix until combined.
- Add the chocolate chips, oats, peanut butter chips, and pecans. Stir with a spoon until combined.
- Scoop out the dough onto your baking sheet 3 inches apart.
- Bake for 10 to 12 minutes or until the edges are slightly golden brown.
- Remove the cookies from the oven. Allow them to rest for 5 minutes on the baking sheet.
- Transfer the cookies to a cooling rack.
Notes
- Use a cookie scoop instead of a spoon! Not only does the dough release easier, but it also ensures that the cookies are the same size, so they bake at the same rate.
- Freeze the cookie dough. Scoop the dough onto a parchment-lined baking tray and freeze for an hour. Transfer them to a freezer-safe container with parchment between the layers and freeze them for up to 3 months. Bake the cookies straight from frozen and add 1-2 minutes to their cooking time.
- Swap the chips: Feel free to use white chocolate chips instead of chocolate or use all peanut butter chips or all chocolate chips. You can even use milk chocolate or dark chocolate depending on your chocolate preference.
Nutrition
This post was originally published in October 2019. It has been updated with a new recipe, images, and content.
Danielle says
These cookies are my new favorite. We all absolutely devoured them. I should have made a double batch and will next time. Thx for sharing
Karin and Ken says
As always you’re most welcome. Thank you for taking the time to let me know. This recipe is a personal favorite. All the best. Karin
John Conner says
Isn't there more sugar to this? White sugar? Seems this was omitted! Every other recp. calls for granulated sugar also.
Karin and Ken says
If you have a moment take a look at the video. These cookies are made without white sugar. Really. They are delicious too! Take care and all the best. Karin
Debbie B. says
Made these today with my grandson. Wonderful cookie! I did omit the cinnamon due to allergies, and used all dark chocolate chips. Adding to my cookie circulation! Thank you for sharing!
Karin and Ken says
As always you’re most welcome. I try my best. They’re definitely delicious. All the best. Karin