Soft, chewy, and loaded with chocolate, these Peanut Butter Oatmeal Chocolate Chip Cookies are perfect for peanut butter lovers!
It’s no secret I’m a fan of anything made with chocolate and peanut butter. I’ve always got these ingredients on hand for any craving – cookies, gooey lava cake, cheesecake, cupcakes – but it’s these Peanut Butter Oatmeal Chocolate Chip Cookies I keep coming back to when I’m in a fix. Loaded with chocolate, peanut butter and chewy oats, these easy peanut butter cookies come together in minutes and bake up thick without any chilling.
If you’ve ever made my Monster Cookies than these are grown up version of those cookies, especially if you don’t find yourself with M&Ms in the house often. For this Peanut Butter Oatmeal Chocolate Chip Cookie recipe I swap chocolate chips for M&Ms, but the creamy peanut butter and chewy oats remain. To make the cookies extra chewy, I like to make them larger than normal (2 tablespoons of dough per cookie instead of 1) so they are thick and loaded with peanut butter and chocolate.
How to Make Peanut Butter Oatmeal Chocolate Chip Cookies
A great cookie starts with creamed butter and sugar. This first step is critical to achieving tender, chewy cookies that don’t spread flat when baked. For the best Peanut Butter Oatmeal Chocolate Chip Cookies I start with creaming the butter and sugar, but also add in some peanut butter and use a mix of white and brown sugar for extra moisture. These additions make for extra chewy and thick cookies.
Once light and fluffy, add in the eggs and vanilla and beat until just combined. Next up is the dry ingredients, starting with the flour mixture, leaving the oats and chocolate chips for last.
What Type of Oats to Use
Quick oats are great for easy breakfasts, but when baking they turn to mush and don’t give the chew you crave for oatmeal cookies. I always use old-fashioned rolled oats, finding them to lend the best texture and chew. In a pinch, quick oats will work as a substitute but don’t use instant oats.
Adding in the Mix-Ins and Baking
The final step to make these easy Peanut Butter Oatmeal Chocolate Chip Cookies is to add in the mix-ins. The perfect trio of chocolate, oats, and peanut butter, these cookies are irresistible. To get the chewiest, thickest cookies it’s important to mix your dough as little as possible. Stir in the oats and chocolate just until combined, keeping in mind that the less you mix, the softer your cookies will be.
Either scoop your dough into 2 tablespoon-sized balls right away onto the tray and bake for 12-14 minutes or let it rest in the fridge for a couple hours or overnight to reduce spreading. Either way, these easy Peanut Butter Oatmeal Chocolate Chip Cookies are irresistible and rarely last more than a day in my house. If you have extra, store them in an airtight container for up to 3 days or in the fridge for a week, serving at room temp so they soften slightly.
Tips for Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
- Don’t overmix your dough
- Use non-natural peanut butter like Jif or Skippy. Natural peanut butter is not as thick and creamy and will produce fragile, crumbly cookies.
- Slightly underbake the cookies so they are still soft in the center
- Make large cookies (two tablespoons for each cookie)
- Optional chilled dough – this helps them spread less while baking but I rarely find myself doing this
These easy Peanut Butter Oatmeal Chocolate Chip Cookies are my favorite way to satisfy a cookie craving. You can bake them right away, and even keep some extra dough in the fridge for a few days so you can bake a single cookie for a midnight treat. If you love peanut butter, chocolate and chewy cookies, then these are a perfect baking project for you!
Other cookie recipes:
- Brown Sugar Cookies
- Brownie Cookies
- Tahini Chocolate Chip Cookies
- Peanut Butter Cup Cookies
- Funfetti Cookies
- Coconut Cookies
- 1 1/4 cups (180g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoons ground cinnamon, optional
- 1/2 teaspoon salt
- 1 cup (2 sticks or 227g) unsalted butter, at room temperature
- 1 cup (250g) creamy peanut butter
- 3/4 cup (150g) light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (240g) old-fashioned rolled oats
- 2 cups (340g) bittersweet or semi-sweet chocolate chips or chunks
- In a large bowl mix together flour, baking soda, baking powder, cinnamon if using, and salt. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment beat together butter, peanut butter, brown sugar, and granulated sugar for 3-4 minutes until creamy. Add eggs and vanilla extract and beat until combined. Add flour mixture and beat on low speed just until combined. Don’t over mix. Add oats and chocolate chips, and keep beating on low just until combined. The less you mix, the softer the cookies will be.
- Preheat oven to 350°F/180°C. Line two pans with parchment paper and set aside.
- Drop rounded balls of dough, the size of 2 tablespoons of dough per cookie, onto prepared baking sheets (each cookie weighs about 45 grams), spacing them 3 inches apart. Bake for 12-14 minutes, until cookies are lightly browned at the edges and center is still soft. Allow to cool for 10 minutes in pan, then transfer cookies to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for one week (but serve them at room temperature). Cookies can also be frozen for up to 3 months. To thaw, leave on the counter, still covered, or overnight in the fridge.
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