These Peanut Butter Oatmeal Chocolate Chip Cookies are super soft, chewy, thick, and bake up perfectly every time. No dough chilling required!
Between these oatmeal raisin cookies and these apple oatmeal cookies, I think it’s safe to say that you all love oatmeal cookies. I can’t say that I blame you either because I love a good oatmeal cookie too.
So, I decided to create a peanut butter oatmeal cookie recipe to share with you. And I have to say these cookies turned out pretty delicious and they’re incredibly easy to make too!
One of my favorite things about this cookie recipe is that there’s no dough chilling required. Whenever I make a batch they usually only take about 30 minutes from start to finish. Well, that’s not including the cooling time but does anyone ever really wait for a cookie to finish cooling first?
Ingredients for This Recipe
These chocolate peanut butter oatmeal cookies have a fairly short ingredients list. Here’s everything that goes into these cookies:
- All-purpose flour: Spoon and level the flour when measuring it, otherwise you might end up with dense cookies.
- Baking soda: Helps the dough rise in the oven.
- Salt: Enhances the chocolate-peanut butter flavor.
- Unsalted butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands.
- Sugar: I used a blend of brown sugar and granulated sugar in this recipe to sweeten the dough and add some flavor.
- Peanut butter: I recommend using creamy peanut butter in these cookies, but crunchy peanut butter would be fine too.
- Egg: Needs to be room temperature, this helps bind the cookies together.
- Vanilla extract: Use pure vanilla extract, if possible.
- Rolled oats: Also called old-fashioned oats. Instant oats won’t work as well in this recipe.
- Semi-sweet chocolate chips: I used semi-sweet chocolate chips so these cookies didn’t turn out too sweet, but use any kind you’d like!
Can I Use Quick Cooking Oats?
I find that old-fashioned rolled oats work better in oatmeal cookies because they’re larger and create a chewier cookie. Quick cooking oats tend to be more powdery and they’re pressed thinner, so I would suggest sticking to old-fashioned oats if you can. Because the chewier an oatmeal cookie, the better!
How to Make These Cookies
To make these cookies, you’ll start out by creaming together some unsalted butter, brown sugar, and granulated sugar. By using unsalted butter you can control the amount of salt in your cookies. And of course, I love brown sugar so I prefer to use more of it in cookie recipes because it adds flavor and moisture.
Once you’ve creamed together the butter and sugars, mix in some creamy peanut butter, an egg, and a little bit of pure vanilla extract. I haven’t tested these cookies with a natural peanut butter but I would avoid it if you can, otherwise, the cookies may be a little greasy and spread too much.
Once the wet ingredients are well combined, whisk together your dry ingredients and mix them in until just combined. The dry ingredients are just a simple combination of all-purpose flour, baking soda, and salt.
Then, mix in some old-fashioned rolled oats and semi-sweet chocolate chips.
Once you’ve mixed up the cookie dough, just scoop it onto a baking sheet lined with parchment paper and bake the cookies. To get cookies that are more uniform in size I like to use a 1.5 tablespoon cookie scoop, here’s one similar to the one that I use all of the time.
It also helps to gently press each ball of cookie dough down to help them spread a little in the oven. You don’t want to completely flatten the cookie dough, just slightly press it down. The cookies will spread some in the oven, but still bake up nice and thick!
Store peanut butter oatmeal chocolate chip cookies in an airtight container on the counter for up to 1 week. Baked cookies will also freeze well for up to 3 months, simply thaw to room temperature before serving.
- When measuring your flour, avoid scooping it out of the container. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- It’s best to use a creamy peanut butter in these cookies like Jif or Skippy versus a natural peanut butter.
- I suggest using old-fashioned rolled oats in these cookies instead of instant/quick-cooking oats.
More Oatmeal Cookie Recipes To Try!
- Small Batch Oatmeal Chocolate Chip Cookies
- White Chocolate Cranberry Oatmeal Cookies
- Oatmeal Chocolate Chip Cookies
- Classic No-Bake Cookies
- Apple Oatmeal Cookies
- Oatmeal Scotchies
Peanut Butter Oatmeal Chocolate Chip Cookies
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter , softened to room temperature
- 3/4 cup (150 grams) brown sugar , lightly packed
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (125 grams) creamy peanut butter
- 1 large egg , room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups (125 grams) old-fashioned rolled oats
- 1 cup (180 grams) semi-sweet chocolate chips
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for about 1-2 minutes or until well combined. Mix in the peanut butter, egg, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
- Slowly mix in the dry ingredients until just combined, then mix in the oats. Add the chocolate chips and gently mix them into the cookie dough until well combined.
- Using a 1.5 tablespoon cookie scoop, scoop balls of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely, just slightly).
- Bake in separate batches at 350°F for 10-12 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.