These peanut butter chocolate chip oatmeal cookies are the perfect combination of three delicious types of cookies! They're soft, chewy, and incredibly addicting with out-of-this-world flavor! Plus, the cookie dough is easy to prepare and only requires a short time in the oven!
Best Peanut Butter Chocolate Chip Oatmeal Cookies
Oatmeal, peanut butter, and chocolate chip cookies are three of my family's favorite flavors of cookies. That's why I decided to turn them all into one tasty treat that's totally addicting and great for sharing with a crowd!
The cookie dough is so easy to prepare and only takes a short amount of time to chill in the fridge before baking to perfection. Serve them at your next party, potluck, or game night and everyone will be begging for the recipe!
Jump to:
- Best Peanut Butter Chocolate Chip Oatmeal Cookies
- 🥘 Peanut Butter Chocolate Chip Oatmeal Cookies Ingredients, Notes & Substitutions
- 🔪 How To Make Peanut Butter Chocolate Chip Oatmeal Cookies
- 🍴 What To Serve With Peanut Butter Chocolate Chip Oatmeal Cookies
- 💭 Angela's Tips & Recipe Notes
- 🥄 Make Ahead Options
- 🥡 Storing
- ❓ Recipe FAQs
- 📖 Recipe Card
- 💬 Comments & Reviews
For more delicious oatmeal cookie ideas, check out my oatmeal raisin cookies, oatmeal molasses raisin (WWII) cookies, Christmas M&M oatmeal cookies, or chocolate oatmeal no-bake cookies!
🥘 Peanut Butter Chocolate Chip Oatmeal Cookies Ingredients, Notes & Substitutions
To make these easy cookies, all you need is a handful of common baking staples, including old-fashioned oats and creamy peanut butter. If baking is one of your hobbies, you probably have everything you need!
- Butter - 1 cup of butter at room temperature or use a butter substitute.
- Peanut Butter - 1 cup of creamy peanut butter or use a peanut butter substitute.
- Sugar - 1 cup of granulated sugar.
- Light Brown Sugar - ½ cup of packed light brown sugar or a light brown sugar substitute.
- Eggs - 2 large eggs at room temperature.
- Vanilla Extract - 2 teaspoons of vanilla extract or use a vanilla extract substitute.
- Baking Powder - 1 teaspoon of baking powder or use a baking powder substitute.
- Baking Soda - 1 teaspoon of baking soda or a baking soda substitute.
- Salt - ½ teaspoon of salt.
- All-Purpose Flour - 1 ¾ cups of all-purpose flour that's spooned and leveled or use an all-purpose flour substitute.
- Oats - 2 cups of old-fashioned rolled oats. I don't recommend using quick oats as a substitute, as old-fashioned rolled oats will provide the best texture.
- Chocolate Chips - 1 cup of semi-sweet chocolate chips. You could also use any of your desired types of chocolate chips, like milk or dark chocolate.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Peanut Butter Chocolate Chip Oatmeal Cookies
These peanut butter chocolate chip oatmeal cookies are incredibly easy to prepare when following these straightforward steps! Plus, there's no special equipment required to make them.
You will need a stand mixer (or hand mixer and mixing bowl), a baking sheet, parchment paper (or silicone baking sheet), measuring cups, measuring spoons, and a silicone spatula set to begin!
One batch of this tasty cookie dough will make around 30 cookies! There's plenty to share with your friends and family, or you can freeze any leftovers.
Mix The Cookie Dough
Step 1: Cream ingredients. Cream 1 cup (227 grams) of butter at medium-high speed in the bowl of your stand mixer (or with a hand mixer) until smooth. Add 1 cup (258 grams) of sugar, 1 cup (200 grams) of peanut butter, and ½ cup (110 grams) of light brown sugar and beat at medium speed until smooth and creamy (roughly 2 minutes).
Step 2: Add ingredients. Next, add in 2 large eggs (100 grams), 2 teaspoons (10 milliliters) of vanilla extract, 1 teaspoon (4 grams) of baking powder, 1 teaspoon (4 grams) of baking soda, and ½ teaspoon (3 grams) of salt. Mix until combined, scraping down the wall of the bowl with a spatula as needed.
Step 3: Add flour, oats & chips. Switch your mixer to low speed and slowly pour in 1¾ cups (219 grams) of all-purpose flour. Add 2 cups (162 grams) of old-fashioned rolled oats and 1 cup (180 grams) of chocolate chips and let it continue mixing until just combined (do not over-mix the dough), then turn off your mixer.
Step 4: Chill cookie dough. Put the bowl of cookie dough in your refrigerator and let it chill for 30 minutes, or portion the dough onto baking sheets and chill for 15-20 minutes.
Portion & Bake
Step 5: Prep. Preheat your oven to 350°F (175°C/Gas Mark 4) and line a baking sheet with a sheet of parchment paper or use a silicone baking mat.
Step 6: Portion cookie dough. Scoop 2-tablespoon-sized balls onto your prepared baking sheet with at least 3 inches of space between each one.
Step 7: Bake cookies. Bake in the oven at 350°F (175°C/Gas Mark 4) until the edges of the cookies are lightly browned, but the middle still looks soft.
Step 8: Cool and serve. Remove your cookies from the oven. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool fully.
🍴 What To Serve With Peanut Butter Chocolate Chip Oatmeal Cookies
These addictively tasty cookies are great on their own, of course. However, you can serve them with the classic cookie accompaniment (a tall glass of milk) if you'd like!
Try them with some vanilla nice cream to make an ice cream sandwich, chocolate icing to drizzle over or dip your cookies into, as the base for an ice cream sundae, or top off a milkshake with some crumbled day-old cookies!
You can share these cookies at any party or include them in holiday cookie baskets! Enjoy!
💭 Angela's Tips & Recipe Notes
- Natural peanut butter is delicious but not great for baking cookies. The oil throws off the ratio of dry and liquid ingredients, ultimately affecting the texture.
- I like to use creamy peanut butter when making these oatmeal cookies, but you can always use crunchy peanut butter if that’s what you prefer!
- For this recipe, you want to use old-fashioned rolled oats instead of quick oats. Rolled oats are thicker and chewier, which gives these cookies the perfect chewy cookie consistency!
- Removing the cookies once the edges have browned slightly but the centers are still soft is the key to perfect oatmeal cookies. They will continue to bake as they cool for 5 minutes on the baking sheet, and you don’t want to over-bake them!
🥄 Make Ahead Options
You can make the cookie dough in advance and let it chill for up to 4 days before baking. Let the cookie dough sit at room temperature for about 30 minutes before attempting to scoop and portion it to soften up.
This can allow all the flavors to meld and the oats to absorb moisture, resulting in a richer taste and texture in your cookies!
🥡 Storing
Place any leftover oatmeal cookies into an airtight container once they are completely cooled. They can be stored at room temperature on the counter for up to 3-4 days.
Freezing Peanut Butter Chocolate Chip Oatmeal Cookies
The baked cookies can be placed in an airtight container or freezer bag and frozen for up to 3 months. Let them thaw at room temperature before eating.
Peanut butter chocolate chip oatmeal cookie dough can be portioned in 2-tablespoon scoops onto a baking sheet and partially frozen, then transferred to a freezer bag and frozen for three months.
To bake the frozen cookie dough, let it sit at room temperature for 30 minutes before baking as directed. Add 1 minute to the total baking time.
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❓ Recipe FAQs
Overbaking or using too much flour can lead to dry cookies. Make sure to use 1 ¾ cups of all-purpose flour that's spooned and leveled, and avoid overbaking by removing them from the oven when they are slightly soft in the center. The cookies will continue to be baked on the baking sheet before you transfer them to a wire cooling rack.
The cherished chewy texture of oatmeal cookies results from the use of old-fashioned rolled oats. If you substitute these with quick oats, you'll lose the desired consistency that makes these cookies so beloved. Furthermore, quick oats tend to soak up liquids more rapidly, potentially leading to overly dry cookies. In general, my suggestion is to stay with the classic choice of old-fashioned oats for the best outcome!
Absolutely! If you don't prefer semi-sweet chocolate chips, feel free to use different types of chips like milk chocolate, dark chocolate, or even white chocolate chips. It all depends on your taste preferences!
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📖 Recipe Card
Peanut Butter Chocolate Chip Oatmeal Cookies
Ingredients
- 1 cup butter (room temperature)
- 1 cup peanut butter (creamy)
- 1 cup sugar
- ½ cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups all-purpose flour (spooned and leveled)
- 2 cups old-fashioned rolled oats
- 1 cup chocolate chips (semi-sweet)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Mix The Dough
- Cream 1 cup butter at medium-high speed in the bowl of your stand mixer (or with a hand mixer) until smooth. Add 1 cup sugar, 1 cup peanut butter, and ½ cup light brown sugar and beat at medium speed until smooth and creamy (roughly 2 minutes).
- Next, add in 2 large eggs, 2 teaspoon vanilla extract, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Continue mixing until combined, scraping down the wall of the bowl with a spatula as needed.
- Switch your mixer to low speed and slowly pour in 1¾ cups all-purpose flour. Add 2 cups old-fashioned rolled oats and 1 cup chocolate chips and let it continue mixing just until combined, then turn off your mixer.
- Put the bowl of cookie dough in your refrigerator and let it chill for 30 minutes, or portion the dough onto baking sheets and chill for 15-20 minutes.
Portion & Bake
- Preheat your oven to 350°F (175°C/Gas Mark 4) and line a baking sheet with a sheet of parchment paper or use a silicone baking mat.
- Scoop 2-tablespoon-sized balls onto your prepared baking sheet with at least 3 inches of space between each one.
- Bake in the oven at 350°F (175°C/Gas Mark 4) until the edges of the cookies are lightly browned but the middle still looks soft.
- Remove your cookies from the oven and leave them on the baking sheet for 5 minutes. Transfer the cookies to a wire cooling rack to cool fully.
Notes
- Natural peanut butter is delicious but not great for baking cookies. The oil throws off the ratio of dry and liquid ingredients, ultimately affecting the texture.
- I like to use creamy peanut butter when making these oatmeal cookies, but you can always use crunchy if you prefer!
- For this recipe, you want to use old-fashioned rolled oats instead of quick oats. Rolled oats are thicker and chewier, which gives these cookies the perfect chewy cookie consistency!
- Removing the cookies once the edges have browned slightly but the centers are still soft is the key to perfect oatmeal cookies. They will continue to bake as they cool for 5 minutes on the baking sheet, and you don’t want to over-bake them!
- To store: Place any leftover oatmeal cookies that are completely cooled in an airtight container and store them on the counter for 3-4 days.
- To freeze: The baked cookies can be placed in an airtight container or freezer bag and frozen for up to 3 months. Let them thaw at room temperature before eating. Peanut butter chocolate chip oatmeal cookie dough can be portioned in 2-tablespoon scoops onto a baking sheet and par-frozen then transferred to a freezer bag and frozen for 3 months as well.
- To bake: To bake the frozen cookie dough, simply let it sit at room temperature for 30 minutes before baking as directed. Add 1 minute to the total baking time.
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