These easy, family-friendly Peanut Butter Oatmeal Chocolate Chip Cookies have slightly crispy edges and soft melt-in-your-mouth centers. They are the perfect balance of creamy peanut butter, old-fashioned rolled oats, and semi-sweet chocolate chips without one flavor dominating the other. I love to serve them on my cookie trays with Andes Mint Cookies and Snickerdoodle Cookies.
I have this crazy thing for peanut butter!! I love it!! I have loved it since I was a little kid. My Mom was allergic to peanuts, so peanut butter and jelly sandwiches were a treat. My older sister would have to make them, and everything would have to be wiped down meticulously. We would always use a separate knife for peanut butter and the jelly. The jelly was always spread first and put away. We did not want to inadvertently get peanut butter in the jelly and cause Mom’s eyes to swell shut. Despite all of that, I still love peanut butter. It is no wonder that I love these Peanut Butter Oatmeal Chocolate Chip Cookies.
How do you make Peanut Butter Oatmeal Chocolate Chip Cookies?
Start by whisking together the flour, baking soda, and salt. Next, using an electric mixer in a large bowl, cream the butter and the brown sugar until light, fluffy, and smooth. Now turn the mixer to low speed and add the peanut butter and vanilla. Mix just until incorporated, and then add the egg. Then mix just until incorporated again. Next, add the flour mixture in three intervals, mixing until combined after each interval.
Then stir in the oats and chocolate chips. Using a 1 1/2 tablespoon cookie scoop, place the cookie dough balls about 2 inches apart on baking sheets covered with parchment paper or silicone baking mats. Finally, bake for 10-12 minutes. Cool the cookies for 5-7 minutes before moving the cookies to cooling wire racks.
Recipe notes and helpful tips
- Always preheat the oven and load the baking sheet in the middle rack in the center of the oven.
- I love using Ghiradelli semi-sweet chocolate chips in these cookies, but other chocolate chips can be substituted. Dark chocolate chips, white chocolate chips, milk chocolate chips, or butterscotch chips all work well.
- Soften the butter and warm the egg to room temperature.
- For slightly crispy cookies, bake for around 12 minutes. For softer cookies, bake for about 10 minutes.
- Cover the baking sheets with parchment paper or silicone baking mats.
- Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough does not spread too much and test the baking time.
- Store the cookies in an airtight container for up to 5 days at room temperature.
More cookie recipes you will love!
Peanut Butter Oatmeal Cookies
A delectable combination of creamy peanut butter, old-fashioned rolled oats, and semi-sweet chocolate chips in a cookie with a slightly crispy edge and a soft melt-in-your-mouth center.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
- 1 cup flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 3/4 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup old fashioned rolled oats
- 3/4 cup semi-sweet chocolate chips (see notes)
Instructions
- Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone baking mats.
- In medium bowl mix baking soda, flour and salt. Set aside.
- Using a mixer on medium speed cream together butter and brown sugar until light and fluffy. Turn mixer to low; add peanut butter and vanilla extract. Mix just until incorporated. Add the egg and mix just until incorporated. Add the flour mixture in three intervals mixing just until combined after each interval. Stir in rolled oats and chocolate chips.
- Using 1 1/2 tablespoons cookie scoop drop dough on to prepared baking sheet. Bake at 350 degrees for 10-12 minutes or until lightly browned on the edges. Allow to cool 5-7 minutes before removing to cookie cooling racks.
Notes
- Always preheat the oven and load the baking sheet in the middle rack in the center of the oven.
- I really love using Ghiradelli semi-sweet chocolate chips in these cookies but other chocolate chips can be substituted. Dark chocolate chips, white chocolate chips, milk chocolate chips, or butterscotch chips all work well.
- Soften the butter and warm the egg to room temperature.
- For slightly crispy cookies bake for around 12 minutes for softer cookies bake for around 10 minutes.
- Cover the baking sheets with parchment paper or silicone baking mats.
- Make the first batch a test run. Bake one or two cookies. This allows you to make sure the dough doe not spread too much and to test the baking time.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Keywords: Christmas cookies, cookies, oatmeal cookies, peanut butter cookies, best ever peanut butter oatmeal chocolate chip cookies, soft peanut butter oatmeal chocolate chip cookies
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This post was originally published on October 26, 2016, and was republished on April 16, 2020, with new content.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
JoAnne Burchett
Could I leave out the chocolate chips?
Beth Pierce
Yes, you sure can.
Renée
Hi Beth, can this recipe be doubled?
Beth Pierce
You know I have never doubled this one. I think if I were to double this I would only add 1 teaspoon baking soda and I would also add 1 teaspoon baking powder.
Liza
I feel like you magically combined all my favorite cookies into one fantastic recipe! Love this combination of flavors and textures. These cookies will be on cookie jar rotation from now on!
★★★★★
Beth Pierce
Thanks Liza! They are tasty little nuggets!
Jacqueline
I love an oat cookie and peanut butter makes them even nicer.
★★★★★
Beth
My kids’ favourite cookies. You’ve got to love a chocolate chip peanut butter combination!
★★★★★
MIrlene
Love the peanut butter and chocolate chips together in an oatmeal cookie. My kids thought they were delicious too!
★★★★★
Beth Pierce
Thanks Mirlene! So glad that they enjoyed them!
Jess
These cookies are the definition of perfection!
★★★★★
Chenée
This recipe has everything I want in a cookie! They came out perfectly soft and chewy with amazing peanut butter flavor!
★★★★★
Beth Pierce
Thanks! So happy that you liked them!
Tammy
I felt these cookies were very dry. They didn’t spread it all even though I didn’t chill the dough.
I had to over bake them just to get them done in the middle on my first run. I flattens the rest of them before baking.
Next time I will add an additional egg, reduce the oats to 1/2 cup and increase the peanut butter to one cup.
Other than being dry, the cookies are good. Hoping my adjustments will make them more moist.
★★★
Frances
Do I use quick oats?
Beth Pierce
Rolled oats please
Cheryl
I add chopped walnuts and make monster cookies. Guys at work love them!!!
★★★★★
Beth Pierce
Awesome! So glad that they like them! 😉
Barbara C
Loved them, but will add fruit next time for added sweetness
★★★★★
JJ
These were fantastic! I smack mine to make them flat and chewy when cooking. All my picky eaters were in yummy heaven. Delicious recipe!
★★★★★
Beth Pierce
Thanks so much JJ! So glad that everyone liked them!!
Kelly Anthony
Oatmeal is one of my favorite ingredients when it comes to cookies so I can’t wait to try your peanut butter oatmeal chocolate chip cookies.
★★★★★
stephanie
I can’t wait to try this recipe. Peanut butter chocolate chip cookies are my all time favorite. Thank you for sharing!
★★★★★
Jessica Formicola
We made these cookies over the weekend and they turned out perfectly! We will definitely be making them again soon!
★★★★★
kim
Loved this recipe! It was super easy and these were so good! Will definitely be making again!
★★★★★
Pam Greer
These are so delicious! All my favorite cookies in one – peanut butter, chocolate chip and oatmeal!
★★★★★