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A stack of peanut butter oatmeal chocolate chip cookies on a plate.
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5 from 4 votes

Peanut Butter Oatmeal Chocolate Chip Cookies

The Peanut Butter Oatmeal Chocolate Chip Cookies are super soft, chewy, thick, and bake up perfectly every time. No dough chilling required!
Course Dessert
Cuisine American
Keyword peanut butter oatmeal cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 30 cookies
Author Danielle

Ingredients

  • 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

Instructions

  • 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.

Notes

Storage Instructions: Store cookies in an airtight container on the counter for up to 1 week.
Freezing Instructions: Cookie dough balls may be frozen for up to 3 months. Bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.
Unsalted Butter: If you only have salted butter on hand, you can reduce the salt in these cookies to a tiny pinch.
Peanut Butter: I recommend using a creamy peanut butter like Jif or Skippy.