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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.
Kim says
Yummy! I added peanut butter chips instead of the mini chips cause peanut butter is the best!
Karly says
Yum!
Barbara Barnhill says
Peanut butter ball
Lael James says
New family favorite! So good!
Karly says
Love to hear that!
Kristi says
These are everything I love about cookies I’m not sure why I’ve never put it all together myself before. These cookies are hands down the best cookies I’ve ever eaten in my life and I have eaten a LOT of cookies!! You will NOT go wrong making these! I made a few and put the dough in the fridge and made more the next day so I wouldn’t eat the entire batch in one sitting!
Karly says
Haha! So glad you enjoy them…they’re some of our favorites too. Throw in some m&m candies and you have the best ever monster cookies. 🙂
Jodie Miller says
Thanks Miss Karly, you’re the best! Keep those yummy recipes of yours coming please! My family , friends and I are enjoying each and every one of them!
Mandy says
Too bad I can’t post a picture, bc that would be worth a thousand words! This recipe is so much fun and so flexible. I’ve adapted with gluten free flour, coconut flour, using sweetened coconut flakes as substitute for the white sugar, using warmed mashed banana for added mousture (given the coconut flour and extra crushed oecans) and man! Do these ever shine. Thanks!
Karly says
So glad you enjoy the recipes! Sounds like you’ve made some delicious changes!
Lisa says
What a great recipe! My grandchildren chose this recipe and these cookies don’t disappoint. I have no patience when it comes to chilling dough or cookie recipes that are unnecessarily complicated so this perfect. We did a test batch with M & M’s and they were yummy too. I will definitely bake these with Christmas M & M’s when the holiday madness overcomes me. Thank you so much for posting this!
Ada says
Okay great thanks a bunch!
Ada says
I want to bake these cookies this morning, but I’m not sure what oats to use. I have quick oats cooking time is 1.5 mins (don’t know if that’s considered instant and what does that mean) and quick steel cut oats that cooks 5-7 mins. Which would you recommend me to use?
Karly says
You’ll want to use the quick cooking oats. Steel cut oats aren’t going to work well for baking. 🙂
Ada says
I see. And is quick cooking oats the same as instant?
Karly says
Yes, they are. 🙂 Quick oats/instant oats are just cut smaller than rolled oats so they tend to cook a little quicker and have a bit different texture. I use both quick and rolled oats interchangeably in cookie recipes and no one can ever tell the difference.
Angela says
Excellent recipe! My husband has been asking for chewy, soft cookies and this fits the bill. Do watch them carefully so they don’t over bake, just as directed in the recipe. Although if you do, and you like a crisper edge, you’ll get the best of both worlds.
Cat says
I had a craving last night and made these. But, alas, I was OUT OF PEANUT BUTTER!!!! Instead, I substituted sunbutter and the outcome was still scrumptious. Tastes slightly different than peanut butter, but still just as yummy.
Shaunda says
This recipe has become my go to for sweet treats! It’s so good! Perfect mix of peanut butter, oatmeal and chocolate. My kiddos and I have made a batch almost every week for the last two months and each one tastes just as yummy as the last.
Karly says
So glad to hear that, Shaunda! These are one of our go-to cookies too!
Mary says
Tried this recipe today after seeing it on Pinterest. Everyone in the house absolutely LOVED them. Super delicious and will be added to our regular cookie repertoire!
Karly says
Yay! These cookies are one of our favorites, so I’m glad they were a hit for you too!
Anne says
Love this recipe. I want to make a few batches
For the holidays. Can they be frozen?
Karly says
I haven’t frozen these myself, but I think they’d do just fine.
Stephanie says
These are the best cookies ever. I love baking and I’m always looking for a new cookie recipe. Not only are they super simple, they are also super delicious. Thanks!