Peanut Butter Oatmeal Chocolate Chip Cookies

Soft and chewy Peanut Butter Oatmeal Cookies filled with chocolate chips and/or peanut butter chips. No chill time, ready in under 30 minutes. 

Is there anything better than a freshly baked cookie? Especially a cookie that is loaded with peanut butter and oats and chocolate chips. These big, soft, chewy cookies are begging us to bake them RIGHT NOW, and I think we should listen. 

You might also like: M&M COOKIES – COFFEE CHOCOLATE CHIP COOKIES – KITCHEN SINK COOKIES – PEANUT BUTTER BARS – CHOCOLATE CHIP COOKIE BARS – CHOCOLATE PEANUT BUTTER COOKIES

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How To Make Peanut Butter Oatmeal Cookies:

• Start by combining dry ingredients: flour, baking soda, salt, and oats. Set aside.
• In a separate bowl, beat butter and peanut butter. Add egg and vanilla.
• Add dry ingredients to wet ingredients and beat until well combined.
• Stir in chocolate chips, peanut butter chips, or a combination of both!
• Scoop the dough into large balls (2 generous tablespoons) and place on a parchment-lined baking sheet.
• Bake until the edges are just beginning to turn golden brown and the center is still underdone.
• Place the baking sheets on a wire rack to cool until they firm up.

Cookie Baking Tips:

• DO NOT OVER-BAKE! Remove the cookies from the oven prior to being fully baked, as they will firm up as they cool on the baking sheet.
• Mix some chocolate chips into the batter and press the rest onto the tops of the cookie dough balls right before baking. This makes for a prettier cookie.
• Make sure your butter is softened but still cool to the touch. Using butter that is too soft will lead to cookies that spread too much in the oven.
• If you prefer thicker cookies, chill the dough for a couple hours before baking. The cookies pictured are from dough that has not been chilled.
• I prefer an emulsified/no stir peanut butter for this recipe because it produces the most consistent result. You can use an all-natural (separated) peanut butter, but just be aware that depending on the oil content the cookie texture might be slightly different than those pictured. 
• For a stronger peanut butter flavor, use peanut butter chips instead of chocolate chips, or use a combination of the two.
• Sprinkle the tops of the baked cookies with flaky finishing salt (such as Maldon) for a more prominent salty-sweet flavor.

These cookies are especially tasty alongside a cold glass of milk. Or, if you like your cookies with your morning coffee (ahem), they’re equally delicious that way, too. With the combo of peanut butter and oats, can we just call these breakfast?

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Peanut Butter Oatmeal Cookies

Soft and chewy Peanut Butter Oatmeal Cookies filled with chocolate chips and/or peanut butter chips. No chill time, ready in under 30 minutes. 

4.88 from 8 votes

Print Pin

Course: Cookies, Dessert

Cuisine: Dessert

Prep Time: 15 minutes

Cook Time: 11 minutes

Total Time: 26 minutes

Servings: 17 large cookies

Calories: 238kcal

Author: Allison - Celebrating Sweets

Ingredients

• ▢ 3/4 cup all purpose flour
• ▢ 3/4 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1 cup old fashioned rolled oats
• ▢ 1/2 cup unsalted butter, softened but still cool
• ▢ 2/3 cup creamy peanut butter*, at room temperature
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup brown sugar, packed
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 large egg
• ▢ 3/4 cup chocolate chips and/or peanut butter chips, divided

Instructions

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• In a large bowl, combine flour, baking soda, salt, and oats. Set aside.
• In a large bowl, with a hand mixer or stand mixer fitted with the paddle attachment, beat butter and peanut butter until smooth. Add both sugars and beat until combined. Beat in egg and vanilla, scraping the sides of the bowl as needed. Add flour mixture and mix on low speed until thoroughly combined. Stir in 1/2 cup chocolate/peanut butter chips, reserving the rest to add on top of the cookies.
• Scoop the dough** into generous 2-tablespoon balls and place the dough balls a couple inches apart on the prepared baking sheets. Flatten the dough mounds just slightly. Using the remaining 1/4 cup chocolate chips, press several chocolate chips onto the tops of each dough mound (this makes for a prettier cookie).
• Bake for 10-13 minutes, until the edges are just beginning to darken, but the centers are still underdone (the cookies should be so soft/underbaked that you can't pick them up yet). Place the baking sheets on wire racks to cool and firm up. Sprinkle with a flaky finishing salt, if desired. Repeat with remaining dough allowing the baking sheets to cool completely between batches.

Notes

*I prefer an emulsified/no stir peanut butter for this recipe because it produces the most consistent result. You can use an all-natural (separated) peanut butter, but just be aware that depending on the oil content the cookie texture might be slightly different than those pictured. Also, make sure you stir it really well.

**If you prefer thicker cookies, chill the dough for a couple hours before baking (you'll likely need to add a minute or two to bake time). Note: The cookies pictured are from dough that has not been chilled. If you scoop your dough into balls that are more or less than 2 tablespoons, be sure to adjust the bake time accordingly (likely 1-2 minutes in either direction).

Nutrition

Calories: 238kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 142mg | Potassium: 102mg | Fiber: 1g | Sugar: 18g | Vitamin A: 203IU | Calcium: 26mg | Iron: 1mg

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