A perfect cookie for the cookie jar, these Peanut Butter Oatmeal Cookies with Chocolate Chips are a perfect combination of two classic cookies.
If you are an oatmeal cookie fan, you’ll also love these Chocolate Chunk Oatmeal Coconut Cookies.
I love cookies, but for some reason, whenever I go to make cookies, I make chocolate chip cookies. But then, sometimes I’ll break out another recipe – like these Peanut Butter Oatmeal Cookies with Chocolate Chips, and I ask myself why I always stick to the same thing. Because these cookies need to be made more often!
These cookies are the perfect mixture between peanut butter, oatmeal and chocolate chip. They are thick and they are soft and are definitely a go-to cookie recipe now!
Ingredients
- Peanut Butter: You can use either creamy or crunchy peanut butter for this recipe. I have not tested using natural peanut butter, but a reader did say that it worked out for them.
- Butter: I use unsalted butter. Make sure it is at room temperature.
- Sugar: You will need both granulated sugar and light brown sugar.
- Eggs: You need large eggs.
- Vanilla: A good vanilla extract will give you the best flavor.
- Flour: This is just all-purpose flour.
- Oats: You can use quick oats instead of old-fashioned oats, but it will slightly change the texture of your cookies. I used to always use quick oats, but these days, I prefer the old fashioned oats.
- Baking Soda: This will give the cookies their texture.
- Salt: Salt is important to balance flavors.
- Chocolate Chips: I think these are best with semi-sweet chocolate chips, but milk chocolate can be used, as well.
How to make Peanut Butter Oatmeal Cookies with Chocolate Chips
STEP 1: Start by creaming together the peanut butter, butter, and both sugars. This means that you will mix them together into a creamy paste. I always use my Kitchenaid mixer for this, but you can do it by hand if you don’t have a mixer. It will just take some elbow grease.
Add the eggs into the mixer, one by one, mixing after each addition. Then add the vanilla. You want to make sure everything is completely combined, but you don’t want to mix too much at this point.
STEP 2: In another bowl, combine the oats, flour and baking soda. Give them a stir with a whisk, if you have one. If not, a spatula will do.
STEP 3: Stir the flour mixture into the butter mixture and stir just until it is all incorporated.
STEP 4: Add the chocolate chips and stir them in. The dough is pretty stiff, so I like to mix them in by hand to make sure the chocolate chips are evenly distributed.
STEP 5: Use a cookie scoop to place balls of cookie dough on a baking sheet, 2 inches apart. I use a cookie scoop that is about 2 tablespoons..
STEP 6: Use the heel of your hand, or the flat side of a measuring cup to slightly flatten the cookies. Bake the cookies for about 10 minutes – until the edges are just starting to brown.
Tips and Tricks
- Make sure your ingredients are at room temperature, especially the butter.
- You don’t have to refrigerate this dough, so you want to make sure you have the right consistency for your dough. The dough should start to come together into a large ball, but should still be just a little bit sticky.
- These cookies will actually stay pretty thick and puffy, so I like to press them down just a bit with the back of a spatula, my hand, or the bottom of a measuring cup. You can skip the flattening, but you will have a taller cookie because they don’t spread a lot.
- Feel free to change out the semi-sweet chocolate chips for milk chocolate, white chocolate, or even M&Ms!
- Store the cookies in an air-tight container.
More Cookie Recipes
Peanut Butter Blossoms
Giant Chocolate Chip Cookie Recipe
Red Velvet Gooey Butter Cookies
Cake Mix Cookies
Toll House Cookie Recipe
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Peanut Butter Oatmeal Cookies with Chocolate Chips
Ingredients
- 1 cup peanut butter
- 1 cup butter at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF.
- In a large bowl, or the bowl of a stand mixer, cream together the peanut butter, butter, granulated sugar, and brown sugar.1 cup peanut butter, 1 cup butter, 1 cup granulated sugar, 1 cup packed light brown sugar
- Add in the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.2 eggs, 1 teaspoon vanilla extract
- In another bowl, combine the flour, oats, baking soda, and salt.2 1/2 cups all-purpose flour, 2 cups old fashioned oats, 1 teaspoon baking soda, 1/2 teaspoon salt
- Add the dry ingredients to the mixer and mix to combine. Mix in the chocolate chips.1 1/2 cups semi-sweet chocolate chips
- Using a 2 tablespoon scoop, drop the dough onto baking sheets lined with parchment paper, or on un-greased baking sheets, at least 2 inches apart. Use the heel of your hand, or the flat side of a measuring cup to slightly flatten the cookies.
- Bake for 10 minutes, or until lightly browned. Do not over-bake.
- Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Debbie Luzey says
I just made these cookies I change one thing kind of instead of milk chocolate chips I used white chocolate chips I’m obsessed with white choclate but MMMMMM YUMMY they came out amazingly delicious thank u
Deborah says
I am so glad you have loved them, and white chocolate sounds like the perfect addition!
Christine Scanling says
I just made these delicious cookies…..I used natural peanut butter otherwise stayed exactly with the recipe
Turned out beautifully! Thank you for the recipe !
Deborah says
Yay – I’m so glad you have loved them!
Christine Scanling says
I just made these delicious cookies…..I used natural oeanut butter otherwise stayed exactly with the recipe
Turned out beautifully! Thank you for the recipe !
Kathie says
Store in a tightly sealed container…how about in my belly?
Ajay Rana says
wow amazing recipe dear thanks for sharing this…