Peanut Butter Oatmeal Cookies with Chocolate Chips

A perfect cookie for the cookie jar, these Peanut Butter Oatmeal Cookies with Chocolate Chips are a perfect combination of two classic cookies.

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Peanut Butter Oatmeal Cookies with Chocolate Chips

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!

How to make Peanut Butter Oatmeal Cookies with Chocolate Chips

This cookie recipe is quite simple, and only takes minimal hands-on time.

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. I wouldn’t recommend using a hand mixer, as the dough will get too thick for the hand mixer to handle.
2. 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.
3. 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.
4. Stir the flour mixture into the butter mixture and stir just until it is all incorporated.
5. Add the chocolate chips and stir them in.
6. Use a cookie scoop to place balls of cookie dough on a baking sheet, 2 inches apart.
7. Bake the cookies for about 10 minutes – until the edges are just starting to brown. I always like to bake my cookies one cookie sheet at a time so that they bake evenly.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to let the cool the rest of the way.

Tips for making Peanut Butter Oatmeal Cookies with Chocolate Chips

• You can use either creamy or crunchy peanut butter for this recipe, but I wouldn’t use natural peanut butter.
• Make sure your ingredients are at room temperature, especially the butter.
• You can use regular old-fashioned oats instead of quick oats, but it will slightly change the texture of your cookies. I prefer the quick oats in this recipe, but it is a preference and can be subbed out.
• 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.
• 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
Traditional Chocolate Chip Cookies Recipe

Tools Used to Make these Peanut Butter Oatmeal Cookies with Chocolate Chips

• I like to use either parchment paper or a silpat liner when making cookies.
• I also love to use a cookie scoop to make the cookies uniform.

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Peanut Butter Oatmeal Cookies with Chocolate Chips

★★★★★ 5 from 2 reviews

• Author: Deborah
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 48 servings 1x
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

A perfect cookie for the cookie jar, these Peanut Butter Oatmeal Cookies with Chocolate Chips are a perfect combination of two classic cookies.

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Scale 1x2x3x

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 quick oats
• 1 teaspoon baking soda
• 1 1/2 cups semi-sweet chocolate chips

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Instructions

1. Preheat the oven to 350ºF.
2. In a large bowl or the bowl of a stand mixer, cream together the peanut butter, butter, granulated sugar and brown sugar. Add in the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
3. In another bowl, combine the flour, oats and baking soda.
4. Add the dry ingredients to the mixer and mix to combine. Stir in the chocolate chips.
5. Drop by tablespoonfuls onto baking sheets lined with parchment paper or ungreased baking sheets, 2 inches apart. Lightly press down on the cookies to flatten slightly.
6. Bake for 10 minutes, or until lightly browned. Do not overbake.
7. Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

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Nutrition

• Serving Size: 1 cookie
• Calories: 183
• Sugar: 13 g
• Sodium: 80 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 18 mg

Keywords: peanut butter oatmeal cookies