These thick and chewy peanut butter oatmeal chocolate chip cookies will have your whole family begging for more! With delicious peanut butter flavor, chewy oatmeal and melted chocolate chips in every bite - they are truly the best of all of my favorite cookies.
If you're a fan of soft, chewy oatmeal cookies this peanut butter oatmeal cookie recipe will soon become your favorite cookie recipe. They are great for dessert or a late night snack.
I love making recipes with peanut butter. If you're a fellow peanut butter lover, then you should check out my double chocolate peanut butter muffins or this delicious peanut butter chocolate tart.
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Why You Will Love These Cookies
- Super soft and chewy - These yummy peanut butter cookies combine white sugar and brown sugar to create a crispy edges with a soft center and enough chewy texture that they don’t immediately break when you bend them.
- Hearty & Flavorful - with old-fashioned rolled oats and creamy peanut butter, these cookies are filling and delicious!
- Full of chocolate chips! - Can you ever really have too many chocolate chips?
How To Make Peanut Butter Oatmeal Chocolate Chip Cookies
This classic cookie recipe is super easy to make with just a few simple ingredients. To make these yummy cookies follow these easy instructions:
- STEP 1: Melt the peanut butter and butter together in a small saucepan. Allow the peanut butter mixture to cool slightly.
- STEP 2: Transfer the peanut butter mixture to a large bowl, then add eggs, both sugars and vanilla and beat with an electric mixer.
- STEP 3: Add the oats, flour, salt and baking soda to the wet ingredients and mix until combined.
- STEP 4: Fold in the chocolate chips.
- STEP 5: Scoop the cookie dough into balls and place them on a lined baking sheet. Cover the cookie sheet with plastic wrap and refrigerate for at least 2 hours.
- STEP 6: Remove the plastic wrap and bake at 350F / 180C for 10-12 minutes of until edges are just set.
Substitutions & Variations
- Make it Vegan - Replace the butter with vegan butter and use two flax eggs in place of the eggs. Remember to use vegan chocolate chips!
- Make it Without Peanuts - Replace peanut butter with your favorite nut butter.
- Chip Change Up - Add extra chocolate chips or replace half with butterscotch chips, white chocolate chips, or peanut butter chips for a flavor change up!
- More Peanuts - Try using crunchy peanut butter in place of the creamy peanut butter for the added crunch of roasted peanuts.
Storage
Once baked, these simple oatmeal cookies can be stored in an airtight container for up to 5 days.
These simple cookies are also great to make ahead to bake later. To freeze the dough, simply whip up a batch of cookie dough. Roll the dough into balls, place it on a baking sheet and freeze overnight. At this point you can place the dough balls in a freezer bag and store for up to 3 months.
Once you're ready to bake these peanut butter oatmeal cookies, remove them from the freezer and allow to thaw slightly. Then bake the cookies as usual and enjoy.
Recipe FAQs
Coconut sugar is a great replacement for brown sugar in any kind of chewy cookies.
Yes, with a few replacement ingredients you can easily make these cookies vegan. Simply replace butter with vegan butter or coconut oil and use two flax eggs in place of eggs. Make sure you're using dairy free chocolate chips too - Enjoy Life Brand or Nestle Allergen Free chips are my favorites!
More Chocolate Chip Cookies to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- ½ Cup Butter
- ½ Cup Peanut Butter
- 2 Eggs
- ¾ Cup Light Brown Sugar
- ½ Cup Sugar
- 2 teaspoons Vanilla Extract
- 1 Cup Rolled Oats
- 1 ¼ Cup All-Purpose Flour
- 1 teaspoon Baking Soda
- ¾ Cup Semi-Sweet Chocolate Chips
Instructions
- Line two baking sheets with parchment paper.
- Add the butter and peanut butter to a small saucepan over medium heat. Cook until both are melted, while stirring constant. Set aside to cool.½ Cup Butter, ½ Cup Peanut Butter
- Transfer the peanut butter mixture to a large mixing bowl. Add the eggs, brown sugar, sugar and vanilla. Use a handheld mixer to beat until well combined.2 Eggs, ¾ Cup Light Brown Sugar, ½ Cup Sugar, 2 teaspoons Vanilla Extract
- Add the oats, flour, and baking soda and fold together until all of the dry ingredients are incorporated.1 Cup Rolled Oats, 1 ¼ Cup All-Purpose Flour, 1 teaspoon Baking Soda
- Add the chocolate chips and mix until they are evenly distributed.¾ Cup Semi-Sweet Chocolate Chips
- Divide the dough in 12 balls and place the cookie dough balls on lined baking sheets spaced 2 inches apart. Cover the baking sheets with plastic wrap and refrigerate for at least 2 hours.
- When the dough is nearly done chilling, preheat the oven to 350 °F (177 °C).
- Remove the plastic wrap and bake in the preheated oven for 10-12 minutes or until the edges are just set.
- Remove from the oven and cool on the baking sheet for about 3 minutes, then transfer to a wire rack to cool completely.
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