Thick, chewy oatmeal cookies packed with peanut butter and chocolate are so good, and simple to make! Make these chocolate chip peanut butter oatmeal cookies for your family this week.
Oatmeal cookies with peanut butter remind me of the lunches my mom packed for me to take to school as a teenager. This recipe is a long time favorite because it’s flavorful, hearty, and made with lots of love and almost as much chocolate!
You are going to love how thick these cookies are. The soft and chewy texture of quick oats combined with other common pantry ingredients like peanut butter and semisweet chocolate is decadent and so satisfying. These are the best peanut butter oatmeal cookies EVER!
You will also like making Monster Cookies, which are similar to these but with some extra fun add-ins.
Out of brown sugar? Try our Chocolate Chip Cookie Recipe without brown sugar!
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Why You’ll Love This Oatmeal Peanut Butter Cookie Recipe
- Classic Cookie Flavor: Peanut butter and chocolate are the most loved sweet combination for a reason! These cookies have a big serving of both, wrapped up in a thick, soft, and chewy oatmeal cookie.
- Easy to Make: This peanut butter oatmeal cookie recipe is pretty simple as far as cookie recipes go. You just need some pantry staples and a few bowls to make the dough.
- Really Fast: You’ll have cookies ready in half an hour! No chilling is needed to make this cookie dough, so patience is not necessary here.
Key Ingredients:
Most of the ingredients for chocolate chip peanut butter oatmeal cookies are already in your kitchen!
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Quick Oats: When shopping for oats for cookies, choose “quick” style oats. Instant oats are too thin, while traditional oats are too thick. Quick oats are just right.
- Flour, Baking Powder, Baking Soda, Salt: Mix these up to create the dry mix for the cookie dough. You’ll find these ingredients pretty standard in most cookie recipes.
- Unsalted Butter: Unsalted is always my choice when baking. You want your butter at room temperature for this recipe, or just a little bit colder.
- Creamy Peanut Putter: While I enjoy natural style peanut butter for sandwiches and snacks, it’s not a good choice for peanut butter cookie recipes. You want to pick up a jar of commercial style peanut butter like Jif, Skippy, or Peter Pan. The kind with the sugar and additives is necessary for getting the right texture in cookies. Cookies made with all-natural peanut butter will end up dry and crumbly.
- Granulated and Brown Sugar: Each type of sugar has a different function in this recipe. While white sugar gives cookies crisp and helps them spread, while brown sugar keeps them moist and thick. Using both gives us the perfect balance.
- Eggs: My pro tip: Allow your eggs to come to room temperature with the butter. Cold eggs don’t mix in as well.
- Vanilla Extract: A good quality pure vanilla extract gives your oatmeal cookies the perfect flavor, and will make your kitchen smell amazing.
- Chocolate Chips: Semi-sweet chocolate chips are the perfect complement to creamy peanut butter.
How To Make These Chocolate Chip Peanut Butter Oatmeal Cookies
- Prepare: Preheat the oven to 350°F/180°C, and line 2 cookie sheets with parchment paper or silpat mat. Set aside.
- Combine dry ingredients: In a bowl combine oats with flour, baking powder and soda, and salt. Set aside.
- Mix Wet Ingredients: In a separate bowl, usuing a hand held mixer, cream butter and peanut butter with sugars, eggs, and vanilla until well combined.
- Combine wet and dry: Add dry ingredients to wet ingredients and mix until just combined. Then fold in the chocolcate chips.
- Scoop: Using a small or medium cookie scoop, drop cookie dough onto the prepared cooke sheets 2 inches apart.
- Bake: Bake small cookies for 11 minutes, or medium cookies for 14 minutes. Allow to cool completely on a wire cooling rack.
How to Store Peanut Butter Oatmeal Cookies with Chocolate Chips
Cookies will be freshest if eaten within three days. Store them in an airtight container at room temperature.
Recipe Tips
- Ensure that your butter and eggs are at room temperature before starting to mix the cookie dough.
- This dough does not need to be chilled before baking. If your kitchen is very warm or if you find that your cookies spread too much, you can chill the dough for 15-20 minutes to help with that.
How to Freeze These Cookies
You can freeze this dough before baking it, or freeze the cookies to enjoy later.
To freeze the dough, scoop it into balls and place on a baking tray. Freeze on the tray until the dough balls are solid, then transfer to a freezer safe bag or container for storage up to three months.
When ready to bake, add a couple of extra minutes to the baking time in the recipe.
Baked cookies can be stored in an airtight container in the freezer for up to 3 months as well. You can eat them frozen or thawed – whatever you like!
More Easy Cookie Recipes
FAQs
Regular peanut butter rather than natural style peanut butter should be used for baking cookies. Peanut butter cookies made with natural peanut butter tend to come out dry and crumbly. Also, avoid using crunchy peanut butter in this recipe.
Chilling isn’t necessary for making this oatmeal cookie recipe. If you find that your cookies are spreading more than you would like, you can chill the dough for 20 minutes to keep that from happening.
I included baking instructions for two sizes of cookies, so you can make them in whatever size you prefer. Small cookies can be made with a 1 tablespoon cookie scoop, and medium cookies can be made with a 1.5 tablespoon scoop.
The answer to this question will always be yes! Don’t add too many add-ins, but try a handful of chopped peanuts or sweetened coconut flakes to add texture and flavor. Peanut butter chips can be substituted for half of the chocolate chips for extra peanut butter-y cookies.
Everyone is going to love these Chocolate Chip Peanut Butter Oatmeal Cookies! I can’t wait to hear about how much. Make sure to pin the recipe so you can make it over and over again all year long.
Chocolate Chip Peanut Butter Oatmeal Cookies
Equipment
Ingredients
- 2 ½ cups quick oats
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter softened
- 1 cup creamy peanut butter regular, not natural style
- ¾ cup granulated sugar
- 1 cup light brown sugar lightly packed
- 2 eggs large, at room temperature
- 1 teaspoon pure vanilla extract
- 1 12-ounce bag semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F/180°C, and line 2 cookie sheets with parchment paper or silpat mat. Set aside.
- Combine dry ingredients: In a bowl combine oats with flour, baking powder and soda, and salt. Set aside.
- In a separate bowl, using a hand held mixer cream butter and peanut butter, with sugars, eggs, and vanilla until well combined (1 minute).
- Fold in the chocolate chips.
- Using a small or medium cookie scoop, drop cookie dough onto the prepared cookie sheet 2 inches apart.
- Bake small cookies for 11 minutes, or medium ones for 14 minutes.
- Remove onto a wire rack to cool completely.
Notes
- To store: These oatmeal peanut butter cookies will stay fresh at room temperature in an airtight container for up to 5 days. Cookies can be frozen for storage up to 3 months.
- Swap out the semi-sweet chocolate chips for your favorite style of baking chips if desired. Butterscotch or white chocolate would be tasty.
- Don’t use all-natural peanut butter to make these cookies. The consistency of regular creamy peanut butter is needed for this recipe.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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