Soft and chewy peanut butter oatmeal cookies filled with chocolate chips. These cookies are loaded with flavor and they bake up with crisp edges and soft centers. You’ll love them!
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.
This cookie dough base is also used for our Monster Cookies. If you love peanut butter as much as we do, you have to try our Peanut Butter Rice Krispies Treats, too.
Recipe overview
- 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?
More cookie recipes
- M&M COOKIES
- COFFEE CHOCOLATE CHIP COOKIES
- MAPLE OATMEAL COOKIES
- KITCHEN SINK COOKIES
- CHOCOLATE CHIP COOKIE BARS
- CHOCOLATE PEANUT BUTTER COOKIES
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Recipe
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.
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Servings: 17 large cookies
Calories: 238kcal
Ingredients
- ¾ cup all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup old fashioned rolled oats
- ½ cup unsalted butter, softened but still cool
- ⅔ cup creamy peanut butter*, at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 large egg
- ¾ 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 ½ 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 ¼ 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
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Ahsa
I just have to say that I made these cookies this past weekend and they were absolutely INCREDIBLE!!! Best chocolate chip cookie recipe I have ever made, hands down (and I’ve been making cookies for 15 years). Thank you so, so much for sharing. I was literally shocked at how perfect they were. THANK YOU!!!
Celebrating Sweets
You’re welcome, I’m so happy to hear that you liked them! They are one of my favorite cookies! Thanks for taking the time to come back and share your experience. 🙂
Jacque Hastert
These cookies are amazing! Baking a batch right now.
Suzy
My kids would love these yummy cookies!
Shadi Hasanzadenemati
You have brought everything I love together! These cookies will not last in our home, they will probably vanish right out of the oven!
Ginny
These are the perfect texture!
K.C.
You can’t see, but I’m doing my peanut butter and chocolate happy dance. That oatmeal addition adds a really nice texture!
Melissa
Very good but a little too sweet. I would add a little less sugar. I think the sugar over powers the peanut butter as I couldn’t taste the peanut butter very much. Taste more like a chocolate chip cookie. Still delicious
Allison
Hi, Melissa! Thanks for sharing your experience. Some brands of peanut butter have more sugar than others so that might have affected the outcome as well. Thanks for stopping by. 🙂
meeta
All my favorite flavours in one cookie just wow!
Rhea Bagaria
So so so good, love all your recipes.
Rhea Bagaria
A dream.
Katie
Oh my. SOOOO good! I also put some in the freezer…um….BEST FROZEN COOKIES EVER!
Celebrating Sweets
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂