Peanut Butter Chocolate Chip Oatmeal Cookies
on Mar 01, 2019, Updated Aug 14, 2024
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A twist on classic oatmeal cookies, these peanut butter chocolate chip oatmeal cookies will appease any sweet tooth. These cookies are soft, chewy, and full of chocolatey goodness in every bite!
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! Each cookie is packed full of creamy peanut butter and gooey chocolate chips.
These cookies are soft, delicious, and easy to make. 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
24 Best Chocolate Chip Cookie Recipes Ever!
Why You’ll Love This Recipe
- These cookies are the perfect combination of oatmeal, peanut butter, and chocolate.
- Each cookie is packed full of flavor in every bite.
- You can store these cookies on the counter, in the fridge, or in the freezer!
Recipe Ingredients
- Butter—Unsalted and softened.
- Peanut Butter—Creamy not crunchy.
- White Granulated Sugar
- Brown Sugar—It can be light or dark.
- Eggs—Large.
- Vanilla Extract—Helps draw out the sweetness of the cookies.
- Quick Oats—Help give these cookies their amazing texture.
- Flour—All-purpose.
- Baking Powder and Soda—To help your cookies rise a little bit.
- Salt
- 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 still great oatmeal cookie flavor.
Expert Tips
- I like to use quick oats, but you can use old-fashioned oats as well. The flavor will be the same.
- 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.
- Make sure you use creamy peanut butter. This helps give your cookies a soft, chewy texture.
- If you aren’t a fan of peanut butter then you can omit it or try our delicious M&M oatmeal cookies.
- It is important to let your dough rest so that the oats can absorb some of the moisture so that the 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.
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 Chocolate Chip Oatmeal 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 degrees 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.
- 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.
- Make sure you use creamy peanut butter. This helps give your cookies a soft, chewy texture.
- It is important to let your dough rest so that the oats can absorb some of the moisture so that the cookies come out with the perfect texture.
Made these today, and they’re really good! Son and husband gave them thumbs up!!