Peanut butter oatmeal chocolate chip cookies are what happens when you a crazy urge to combine chocolate chip cookies, oatmeal cookies, and peanut butter cookies. And, oh my, what a wonderful combination they turned out to be!
These cookies are chewy and sweet with peanut butter and chocolate kick. How could you go wrong when you include just about every great cookie ingredient? They all come together in perfect harmony in this peanut butter oatmeal chocolate chip cookies recipe.
Let’s head to the kitchen and get baking!
These cookies are such fun to make, but here are some of my favorite things about it.
- So moist and chewy
- Makes a big ol’ batch
- Chocolate + Peanut Butter = Delish
- Simple to make
These chewy peanut butter oatmeal cookies are super simple to make, but here are a couple of extra tips!
Overmixing: As you add the dry ingredients, stop when you have just a few streaks of flour and oats left. You’ll finish mixing them as you incorporate the chocolate chips. Overmixing develops gluten in the dough, which causes your cookies to be tough.
Chill the dough: For the thickest, chewiest cookies, chill the dough for a couple of hours or overnight. This slows how quickly the butter melts and controls the spread of the cookies.
Oats: You’ll want to use quick oats for the best texture. However, if you don’t have any, you can blitz old fashioned oats in a food processor or blender instead.
Healthy Version: These cookies pack protein and fiber as they are and in my mind, that sounds plenty healthy for a cookie! But, if you want to make these peanut butter oatmeal cookies healthy, you could try decreasing the amount of sugar or using an alternative sweetener.
Another way to create healthy peanut butter oatmeal chocolate chip cookies could be to use unsweetened peanut butter.
Be sure to let the cookies cool completely before you tuck them away in a well-sealed container. Also, store them in a cool place to maintain their texture.
Can You Freeze This?
You can freeze these cookies either baked or as a dough. To freeze the dough, drop by spoonfuls onto a baking sheet and put them in the freezer for about 2 hours. Transfer the frozen dough to a freezer bag for storage.
To freeze the baked cookies, allow them to cool completely before you put them in their freezer container. Best freezing practices suggest individually wrap each cookie in cling wrap before putting them in the freezer container.
Make Ahead Tips
The dough will hold in the fridge for about 48 hours.
How Long Can You Keep This?
The baked cookies will hold well in a cool place for about 5-7 days. According to food handling guidelines, the frozen dough will last for about 2-3 months and baked cookies will hold for about 6 months.
This recipe is the compilation of other recipes, so there’s lots of room for experiment with it. Here are some great ideas!
Can I Add Chocolate?
There’s already a good amount of chocolate in these cookies, but you can always increase it by adding some cocoa to the dough, making them very close to chocolate peanut butter cookies. If you’re looking for an intense chocolate cookie, try hot chocolate cookies or my Mississippi Mud Cookies.
Can I Use Butterscotch Chips Instead?
Butterscotch chips would go great in this recipe and would be very similar to oatmeal butterscotch cookies. I love butterscotch cookies, and I think butterscotch would compliment the peanut butter.
Can I Add M&M Candies In This Recipe?
Adding M&M to this recipe to make chocolate chip M&M cookies would be a fun way to increase the chocolate factor in this recipe. I love M&M cookies, like my monster cookies, with their bright colors and chocolate kick.
Would These Make For Good Christmas Treats?
This recipe would be a perfect addition to any Christmas treat tray. They’d go nicely with my crockpot candy, Reindeer Nutter butter treats, and chocolate chip shortbread cookies. I promise there won’t be a crumb left!
Can I Turn These Into Cookie Bars?
Converting this recipe into a peanut butter oatmeal chocolate chip bars is as simple as pressing the dough into a 9×13 pan instead of scooping out individual cookies. I make my Monster cookie bars the same way. I love the short cut of tray bakes like carmelitas and Avalanche Bars. No dropping individual cookies and multiple sheets to bake!
Peanut Butter Oatmeal Chocolate Chip Cookies
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup quick-cooking oats
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees. Spray baking sheets with nonstick cooking spray; set aside.
- In a medium bowl, using a hand help mixer on medium speed, cream together butter, granulated sugar, and brown sugar until light and fluffy about 3 minutes. Beat in peanut butter and vanilla until well combined. Add egg and mix just until incorporated.
- In a small mixing bowl, whisk together flour, baking soda, and salt. Mix into batter just until moistened. Mix in oats and chocolate chips until evenly distributed.
- Using a medium cookie scoop, form dough into balls and place 2 inches apart on prepared baking sheets. Bake in preheated oven for 10-12 minutes or until edges become golden brown but centers are still very slightly moist. Cool on cookies sheets for 5 minutes then carefully move (they will be fragile) to wire baking racks to cool completely.
Fans Also Made:
My recipe box is stuffed with all different kinds of Peanut Butter Cookies recipes. Here are a few you don’t want to miss!
- No Bake Peanut Butter Bars – skip the oven but none of the flavor
I can’t get over how moist and chewy this peanut butter oatmeal chocolate chip cookies recipe is. They’re simply some of the best cookies I’ve tasted in a long time. I know you’re gonna love them!
Be sure to let me know how they go for you in the comment below!