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These PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES bake up super thick, soft, and chewy! They’re beyond simple with every day ingredients, no chill time, and they’re ready from start to finish in less than 30 minutes!
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Lately it’s been all cookies, all the time up in this house.
I don’t know what my problem is, but I’m just addicted to the soft, buttery goodness that are my perfect chocolate chip cookies.
Of course, I can only make the same cookies so many times before I start seeking out crazy things to go throwing in the mixer. And by crazy things, I almost always mean peanut butter.
Am I the only one that wants to add peanut butter to pretty much everything? Probably not. Peanut butter is life, friends.
Anyway, I took the recipe for my monster cookies and I just barely doctored it up to make these peanut butter oatmeal chocolate chip cookies.
I mean, I already make those monster cookies alllllll the time. Why not give myself another reason to keep making them? These cookies have extra vanilla and more oats. The m&m candies are replaced with loads of mini chocolate chips that just melt in your mouth.
Why I Love These Cookies:
They’re soft. Like melt in your mouth, almost fall apart in your hands soft. Of course, if you don’t like that sort of thing, you can bake them for an extra minute or two. I love this in a cookie though.
They’re loaded. These are literally bursting with chocolate chips. The dough could not hold another chocolate chip, so don’t even try. These are perfect as is.
No chilling. When I want cookies, I don’t want to wait an hour to eat them. I want them now. This recipe stays super puffy and thick with zero chill time. In fact, these pretty much stay in the same shape as when you place them on the baking sheet. If you want flatter cookies, you’re going to need to flatten them with your hand before baking. Love that!
Those oats, though. They make me feel like I’m making smart choices. I mean, yes, it’s a cookie. But it’s a cookie with oats – how bad could it be? (Yes, I know I’m in denial. I don’t care.)
Cookie Storage:
We bake up big batches of these cookies and keep them in a cookie jar on the counter. They stay soft and fresh for about 5 days.
Baking Cookies From Frozen:
We have also made this dough, scooped it out on to a baking sheet, and then frozen for an hour so that the dough holds it shape. Pop the frozen cookie dough balls into a freezer bag and store in your freezer until ready to bake!
To bake these peanut butter oatmeal chocolate chip cookies from frozen, place them on a baking sheet while the oven is preheating and then bake as directed. You’ll likely need to add an extra minute or two to the bake time.
what readers are saying
“I don’t normally leave comments for recipes, but I just had to for these cookies! These are so amazing, and flavorful. I decided to add a pinch of cinnamon that took them over the top. 10/10, will make again.” – Kayla
Okay, friends, make these and report back. Are they as good as I think they are? Will you be making them again and again and again?
More cookie recipes!
- Butter Cookies
- Banana Oatmeal Cookies
- Confetti Cookies
- White Chocolate Macadamia Nut Cookies
- Blueberry Cookies
- Ranger Cookies
- Rolo Cookies
Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup peanut butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 cup flour
- 3/4 cup old fashioned oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
- 1/2 cup regular chocolate chips
Instructions
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In the bowl of a stand mixer, cream together the butter, peanut butter, and sugars until light and fluffy. Beat in the egg and vanilla.
- In a medium bowl, combine the flour, oats, baking soda, and salt. Gradually add to the creamed mixture and beat until well combined.
- Stir in the chocolate chips.
- Use a medium cookie scoop to drop dough onto baking sheet 2 inches apart. Bake for 8 minutes exactly.
- Let the cookies set on the baking sheet for 5 minutes to set up before transferring to a wire cooling rack.
- Store in an airtight container for up to 5 days.
Nutrition Information:
This post was originally published March of 2016. It’s been updated with new photos and a video.
Sara says
Made these today, I live 6k+ feet above sea level and I haven’t used my oven in months (central air is optional in Colorado). Didn’t think to adjust for altitude until the first cookie tray was in the oven. They came out perfect! Tasted amazing, they won’t last long in this house, that’s for sure. I just pulled dinner from the oven and I’m probably gonna have another cookie before it cools enough to serve. You’ve become my favorite cooking blog (your cauliflower “potato” salad is to die for).
Karly says
Yay! So glad these were a hit for you! These are probably the most baked cookie in my house, though we usually throw in some m&m candies too.
Cybèle Vlamis says
I’m sorry for being anal, but how many tablespoons are in a medium scoop?
Karly says
Medium cookie scoops hold 1.5 tablespoons of dough. 🙂
Rae-Lynn says
Can oil be substituted for butter?
Karly says
No, you’ll want butter in this recipe.
Sarah says
I used coconut oil in place of butter for a dairy free option and it worked wonderfully!
Jinder says
I made these on a whim, to switch up the chocolate chip cookies I usually bake and I’m so glad I Did! These taste Delicious! The flavours are balanced perfectly! I’ve made them with both semi sweet and milk chocolate chips and although both are tasty, I prefer the milk chocolate chips. I use a medium cookie scoop and bake for exactly 8 minutes. I usually get 31/32 cookies. A simple recipe that tastes delicious! Thank you!
Karly says
Glad you love these as much as we do!
Melissa says
Do you use a cookie scoop? If they don’t spread much during baking, I’m guessing it would be best to use a spoon instead, but wanted to check. These cookies look AMAZING!!!
Karly says
I use a cookie scoop. I like them big and thick. 🙂
Kristal says
Easy and delicious!!
chris says
Just made these with 1/4 cup less sugar and some walnuts…they were great. I figured slightly less sugar and walnuts makes them more healthy right? My 4 year old and I might just eat this whole batch!
Karly says
Glad to hear that! 🙂
Kayla says
I don’t normally leave comments for recipes, but I just had to for these cookies! These are so amazing, and flavorful. I decided to add a pinch of cinnamon that took them over the top. 10/10, will make again.
Karly says
Ooh, I bet cinnamon is a great addition! 🙂
Alia says
Just made these and they are delicious! I’ve found it hard to find peanut butter cookie recipes that actually taste like peanut butter and this recipe has that perfect balance. I used old fashioned oats because I like the texture the best. I didn’t chill the dough (there’s no way that would last in my fridge) and just used my medium cookie scoop and they came out perfectly. This is my new go to recipe! Thank you so much!!
Karly says
Glad they were a hit! 🙂
Jenette says
Is unsalted butter ok?
Karly says
Yes, that’s fine.
Sheena @ Voraciously Yours says
Yes – peanut butter makes everything better. I eat it by the spoon! These look like something I would binge on. No self-control over here.
Karly says
I eat it by the spoon too. A couple bites makes a decent breakfast. 😉
Kathy Rogers says
*stevia!
Kathy Rogers says
I substituted half the sugars with stevie blends. They came out delicious. I made these for a cookie swap, and didn’t want anyone to not want them. I’m going to make them for my family with all stevie blends.
Sheri Bocook says
Love these ! I added 1 cp of chopped walnuts ! soooo good !
Erica says
How much sugar should I use if I use a sugar substitute (I.e, light dominos, stevia, truvia)? Thank you!!
Karly says
I don’t use those sugar substitutes, so I can’t answer that.
Erica says
Lol okay, thanks anyway! Looking forward to trying these :)!