Tessa’s Recipe Rundown
TASTE: Peanut butter + chocolate chips + oats = SO delicious.
TEXTURE: Heavenly chewiness, with some added crunch thanks to the choc chips.
EASE: So easy!
PROS: Ready in only 35 minutes.
CONS: None.
WOULD I MAKE THIS AGAIN? Definitely.
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These Peanut Butter Oatmeal Chocolate Chip Cookies are stuffed full of some of my absolute favorite things ever!
If you’ve followed me for any length of time, you probably know that I’m obsessed with peanut butter.
So when I was recently hit with a craving for peanut butter oatmeal cookies, I took to the kitchen!
The first batch I made was plain, with no chocolate chips. They were good.
The second batch I made I threw in some chocolate chips. I just couldn’t help myself.
But then I started to worry about my habit of adding chocolate to almost everything, and the idea of having ‘too many’ chocolate recipes on the blog.
So I took toInstagramand myFacebook communityto poll you guys on which variation of this recipe you preferred: plain or with chocolate chips?
I think you can tell by now which option won! But if you prefer this recipe plain, feel free to omit the chips.
I hope you’ll enjoy these sweet, nutty, soft yet chewy, craggly cookies as much as I do!
How to Make Peanut Butter Oatmeal Chocolate Chip Cookies
What Type of Peanut Butter Should I Use for Baking?
- This Peanut Butter Oatmeal Chocolate Chip Cookies recipe has been successfully tested with conventional peanut butter (Skippy / Jif).
- I haven’t tried these specific cookies with natural peanut butter, but I’ve tested my classic Peanut Butter Cookies with conventional vs. natural, with some surprising results!
- Check out the peanut butter experiment here.
- Feel free to experiment with using natural peanut butter in these Peanut Butter Oatmeal Chocolate Chip Cookies – but be sure it’s VERY well stirred to be completely smooth and cohesive with no oily or dry bits before using.
How to Make Chewy, Soft Cookies & Avoid Hard, Dry Cookies
I highly recommend weighing your ingredients with a digital scale. Scales save you time in the kitchen, save on dishes, and ensure your ingredients are accurately measured every time. This ensures you avoid accidentally adding too much flour, producing a harder, drier cookie. Learn more about using a scale to measure, or the alternative ‘spoon and level’ method, here.
Can I Reduce the Sugar in These Cookies?
There’s a fair amount of sugar in this Peanut Butter Oatmeal Chocolate Chip Cookie recipe. It’s doing so much more beyond lending a sweet flavor. It’s actually helping to keep these cookies perfectly moist and soft. If you were to reduce the amount of sugar, the cookies would likely be crumbly and dry. Learn more about the role of sugar in baking here!
Why Use a Cookie Scoop?
- Using a stainless steel spring-loaded cookie scoop when portioning out cookie dough is one of the KEYS to beautiful, uniform, evenly-shaped, and evenly-baked cookies.
- My cookie scoop is one of my most frequently used kitchen gadgets. It saves you *so much time* in forming the balls of dough, and you ensure each ball is evenly sized so the cookies bake evenly, meaning you don’t have any small overbaked cookies or large underbaked cookies.
- Learn more about Cookie Scoops and how to use them here!
Do I Have to Use Chocolate Chips?
Nope! Feel free to omit the chocolate chips, or replace them with peanut butter chips, butterscotch chips, peanut butter M&Ms, or any other mix-ins you desire!
How to Tell When Cookies Are Done Baking
- Remove these Peanut Butter Oatmeal Cookies cookies from the oven while they still look ever so slightly ‘wet’ or underdone in the center.
- The residual heat will continue to finish cooking them to soft perfection.
- I highly recommend using an oven thermometer, to verify that your oven’s temperature is accurate. Many home ovens are actually off by up to 25°F!
- Learn more about ovens and oven thermometers here.
How to Store Peanut Butter Oatmeal Chocolate Chip Cookies
Store the Peanut Butter Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. These cookies will stale relatively quickly because oats are such a drying ingredient. Place a tortilla, piece of bread, or apple core in the container to help keep them softer for longer.
How to Freeze Peanut Butter Oatmeal Chocolate Chip Cookies
Simply scoop the balls of Peanut Butter Oatmeal Chocolate Chip Cookie dough and place them on a tray in the freezer for an hour or two, or until solid. Remove to an airtight container or a freezer bag and store in the freezer for up to 3 months. See my full article here for how to freeze cookie dough and bake it from frozen.
More Easy Cookie Recipes:
- Bakery Style Chocolate Chip Cookies
- Peanut Butter Cookies
- Glazed Lemon Cookies
- Oatmeal Chocolate Chip Cookies
- S’mores Cookies
Peanut Butter Oatmeal Chocolate Chip Cookies
By: Tessa Arias
4.83 from 17 votes
Yield: 40 cookies
Prep Time: 15 minutes mins
Cook Time: 12 minutes mins
Total Time: 27 minutes mins
Review Print
Peanut Butter Oatmeal Chocolate Chip Cookies are soft, chewy, and a little gooey and take just minutes to make from scratch!
Ingredients
- 2 cups (254 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 2 sticks (227 grams) unsalted butter, at cool room temperature
- 1 cup (269 grams) creamy peanut butter*
- 3/4 cup (150 grams) granulated sugar
- 1 1/4 cups (250 grams) lightly packed light brown sugar
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (180 grams) old-fashioned rolled oats
- 1 1/2 cups (255 grams) semisweet chocolate chips
Instructions
Preheat the oven to 350°F. Line large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.
In a large bowl, use an electric mixer to beat the butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs, egg yolk, and vanilla, one at a time, beating well after each addition. Scrape the bottom and sides of your bowl with a spatula in between each addition. Slowly beat in the flour mixture until just combined. Add in the oats and chocolate chips until just combined.
Using a large spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.
Bake for about 12 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe Notes
*This recipe was tested with conventional peanut butter (Skippy / Jif). I haven’t tried these specific cookies with natural peanut butter, my classic Peanut Butter Cookies work perfectly with conventional OR natural PB. Feel free to experiment with using natural peanut butter in these cookies – but be sure it’s VERY well stirred to be completely smooth and cohesive with no oily or dry bits before using.
This recipe was published in 2020 and updated with additional baking tips.Photos by Ashley McLaughlin.
