Peanut Butter, Oatmeal & Chocolate Chip Cookies
on Mar 01, 2019, Updated Feb 10, 2025
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These peanut butter oatmeal and chocolate chip cookies are the perfect blend of chewy, nutty, and chocolatey goodness. Trust me, they’re the kind of cookies that’ll have everyone asking for the recipe.
Imagine one cookie with all your favorite things. For me that’s oatmeal, peanut butter, and chocolate chips! If you are in the same boat then you are going to love these quick and easy oatmeal cookies!
These cookies are soft, delicious, and easy to make. The secret to these incredible cookies is the perfect balance of ingredients – creamy peanut butter adds richness, while oats create an amazing chewy texture, and chocolate chips bring that classic sweetness we all love.
They’re hearty enough for breakfast (hey, they have oats!) but delicious enough for dessert, making them an ideal treat any time of day. They store really well, too, so I like to make a batch on the weekend for the kids and then hide a few to stick in lunches the rest of the week.
Table of Contents
- Why You’ll Love These Peanut Butter Oatmeal and Chocolate Chip Cookies
- Recipe Ingredients
- How to Make Peanut Butter Chocolate Chip Oatmeal Cookies
- Recipe FAQs
- Expert Tips
- How to Store Your Cookies
- My Favorite Oatmeal & Chocolate Chip Cookies
- More Delicious Oatmeal Cookies to Try
- Peanut Butter Oatmeal And Chocolate Chip Cookies Recipe
Why You’ll Love These Peanut Butter Oatmeal and Chocolate Chip Cookies
- Flavorful Combination: The blend of peanut butter, oats, and chocolate chips creates a rich and satisfying taste. The nuttiness of peanut butter perfectly complements the sweetness of chocolate chips, making every bite indulgent.
- Soft and Chewy: These cookies have a soft, chewy texture that makes them irresistible. The oats add just the right amount of structure while keeping them moist and tender.
- Kid-Friendly Recipe: Perfect for baking with little ones – they’ll love helping measure ingredients and rolling the dough into balls.
- Freezer Friendly: These cookies freeze beautifully for up to 3 months, making them perfect for last-minute guests or late-night cravings.
- Versatile Ingredients: You can customize the recipe by choosing your preferred type of chocolate chips or oats. Whether you like dark chocolate, milk chocolate, or even adding nuts, the possibilities are endless.
🍪 I was up late last night testing some of the best chocolate chip cookie recipes, and let me tell you, my house smelled like heaven!
Recipe Ingredients
- Butter — unsalted
- Peanut Butter — Creamy, not crunchy
- White Granulated Sugar
- Brown Sugar — light or dark
- Eggs — large
- Vanilla Extract
- Quick Oats
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt — Use less salt if you’re using salted butter.
- Chocolate Chips — We like to use milk chocolate chips, but feel free to use your favorite kind!
See the recipe card below for full information on ingredients and quantities
How to Make Peanut Butter Chocolate Chip Oatmeal Cookies
- Preheat your oven and line a baking sheet with parchment paper.
- Use a stand mixer or electric hand mixer to beat the butter, peanut butter, and sugars together until smooth and creamy.
- Beat in the eggs and vanilla until they are homogenous.
- Gently mix in the oats, flour, baking soda, baking powder, and salt until no clumps of dry ingredients remain unincorporated.
- Fold in the chocolate chips until they are evenly distributed.
- Allow the dough to sit for a few minutes and then use a cookie scoop to place the cookie dough on the baking sheet. Leave a few inches between each ball of cookie dough.
- Bake until golden brown and allow the cookies to cool for a few minutes before transferring them to a wire cooling rack.
Recipe FAQs
You sure can! Divide the dough into balls and then let them freeze for a few hours on the cookie tray (or in a dish so that they aren’t touching much). After the cookie dough balls have frozen through, add them to an air-tight container or a freezer zipper-top baggie.
When you are ready to bake the dough, simply preheat your oven, place the frozen cookie dough balls on a baking sheet like you would fresh dough, and bake, adding 2-4 minutes to the suggested cook time, as needed. No need to thaw ahead of time.
In oatmeal cookies, old-fashioned oats will give you a chewier texture, and quick oats will be slightly less chewy, but the flavor is the same. It’s really personal preference which one you like better. For this recipe, I like quick oats the best for the softer texture but they still have great oatmeal cookie flavor.
If your cookies are spreading too much, try chilling the dough for at least 30 minutes before baking. Also, make sure your butter isn’t too soft – it should be at room temperature but still slightly firm.
Absolutely! Almond butter, cashew butter, or even sunflower seed butter (for a nut-free option) work well in this recipe, though the flavor will vary slightly.
Expert Tips
- Oat Options: I like to use quick oats, but you can use old-fashioned oats as well. The flavor will be the same.
- Chocolate Choice: We usually make these cookies using milk chocolate chips, but you can use semi-sweet or dark chocolate chip as well. This is an easy way to modify the flavor of your cookies.
- Peanut Butter Type: Make sure you use creamy peanut butter. This helps give your cookies a soft, chewy texture.
- Substitutions: If you aren’t a fan of peanut butter then you can omit it or try our delicious M&M oatmeal cookies.
- Dough Rest: It is important to let your dough rest so that the oats can absorb some of the moisture. This helps your cookies come out with the perfect texture.
How to Store Your Cookies
These cookies are great because you can store them on the counter, in the fridge, or in the freezer!
- To store you cookies on the counter, simply keep them in an airtight container for up to 5 days. You can eat these cookies at room temperature or microwave one for 10 seconds.
- You can store your cookies in the fridge for up to a week in an airtight container. Reheat a cookie or two in the microwave for about 20-25 seconds.
- You can store your cookies in the freezer for up to two months. I like to let them cool before storing them so they don’t stick to each other. Just pull the cookies out about an hour before serving so that they have time to come to room temperature.
My Favorite Oatmeal & Chocolate Chip Cookies
One thing is for sure, I make lots of cookies with oats and chocolate chips! I’m so excited to share some of my favorite cookie recipes that have stood the test of time.
- Nothing beats the comforting aroma of these soft & chewy oatmeal chocolate chip cookies fresh from the oven – they’re crispy on the edges but perfectly gooey in the middle.
- For those watching their sugar intake, these healthy chocolate chip and oatmeal cookies are a guilt-free treat that tastes just as indulgent as the original version.
- When your garden is overflowing with zucchini, transform them into these irresistible chocolate chip oatmeal zucchini cookies that even veggie-skeptic kids will devour.
More Delicious Oatmeal Cookies to Try
Cookies
Banana Oatmeal Cookies
Oatmeal Cookies
Old Fashioned Iced Oatmeal Cookies
Oatmeal Cookies
Amazing Oatmeal Raisin Cookies
Peanut Butter Cookies
BEST Soft & Chewy Peanut Butter Oatmeal Cookies
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Peanut Butter Oatmeal And Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar, light or dark
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups quick-cooking oats, also called instant or minute oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups milk chocolate chips, or whatever chocolate chips you like
Instructions
- Preheat the oven to 350° F and line a baking sheet with parchment paper or a baking mat.
- In a large bowl (or the bowl of your stand mixer), beat together the butter, peanut butter, granulated sugar, and brown sugar, until the mixture is light and fluffy, about 5 minutes (using a hand mixer if you don’t have a stand mixer is a good option).
- Add the two eggs and vanilla and mix to combine.
- Add the oats, flour, baking soda, baking powder, and salt to the bowl and mix to combine well.
- Add the chocolate chips and stir again to combine well.
- Let the mixture rest for 5 minutes and then stir again (this give the oats time to absorb some of the moisture giving you the correct cookie dough texture).
- Using a cookie scoop or two spoons, place the dough on the baking sheet, about 3 inches apart.
- Bake the cookies for 10-12 minutes, until the edges are set and lightly browned.
- Remove from the oven and let cool on the baking sheet for 5 minutes before removing from the sheet and placing on a wire rack to cool.
- Enjoy right away. Store extras in an air-tight container for up to a week or in the freezer for much longer.
Notes
- I like to use quick oats, but you can use old-fashioned oats as well. The flavor will be the same.
- For thicker, chewier cookies, roll your dough balls slightly taller than wide, like little cylinders instead of perfect spheres. They’ll spread into perfect circles while baking but stay thicker in the middle.
- Don’t grease your baking sheets – the cookies have enough fat to prevent sticking. Use parchment paper or silicone mats instead for easy cleanup and perfect release.
- Make sure you use creamy peanut butter. This helps give your cookies a soft, chewy texture.
Made these today, and they’re really good! Son and husband gave them thumbs up!!