Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
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Cookie lovers, rejoice! These Peanut Butter Oatmeal Chocolate Chip Cookies are always a crowd-pleaser. With the perfect blend of rich peanut butter, hearty oats, and irresistible chocolate chunks, no one can resist these outrageous cookies!
And if you’re on the search for more easy cookie recipes that no one can resist, check out my Chocolate Fudge Cookies, Snickerdoodles, Lemon Ricotta Cookies, and Toffee Chocolate Chip Shortbread Cookies.
If you are looking for the best cookie, you’re in the right place! These Peanut Butter Oatmeal and Chocolate Chip Cookies are not only delicious but also wonderfully sturdy, making them perfect for lunch boxes or a quick snack on the go. They freeze well too, so you can always have a batch ready for those craving moments. Whether you’re packing lunches or stocking up the freezer, these cookies are a fantastic choice!
Table of Contents
Why You’ll Love These Cookies
- Incredibly Easy. This recipe is simple and straightforward and made with simple ingredients.
- Holiday-Perfect: Great for holiday cookie trays or gifting.
- Always a hit. The best part about these cookies is that they are a mashup of everyone’s favorites — oatmeal cookies, peanut butter cookies, and chocolate chip cookies — this is a dessert everyone will love!
- Soft & Chewy: A satisfying texture from the oats.
Ingredients Needed
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- All-Purpose Flour – spooned & leveled or weighed on a digital kitchen scale
- Ground Cinnamon
- Baking Powder – see tip below on how to check it’s freshness
- Baking Soda – make sure it’s fresh
- Salt
- Unsalted Butter – softened
- Creamy Peanut Butter
- White Granulated Sugar
- Packed Light Brown Sugar
- Egg- room temperature
- Pure Vanilla Extract
- Semi-Sweet Chocolate Chips
- Quick-Cooking Oats
- Peanut Butter Chips
- Chopped Pecans
Kitchen Tips
To test baking soda, place a few tablespoons of vinegar in a small dish and stir in about a teaspoon of baking soda. The mixture should immediately begin to fizz if the baking soda is still active; if there’s little to no reaction, it’s time to replace it.
To test baking soda, place a few tablespoons of vinegar in a small dish and stir in about a teaspoon of baking soda. The mixture should immediately begin to fizz if the baking soda is still active; if there’s little to no reaction, it’s time to replace it.
Simple Directions For Oatmeal Peanut Butter Chocolate Chip Cookies
These cookies that combine all of the goodness of oatmeal, peanut butter, and chocolate chip cookies are a cinch to make. You might be putting this easy recipe on repeat in your kitchen!
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- In a medium bowl, whisk together the dry ingredients.
- In a large bowl, beat the butter, peanut butter, sugars, egg, and vanilla until smooth.
- Mix the dry ingredients into the wet mixture until combined.
- Fold in the chocolate chips, oats, peanut butter chips, and pecans.
- Scoop cookie dough onto a lined baking sheet.
- Bake in the preheated oven until the edges are slightly browned.
- Cool on the baking sheet for a moment before transferring to a cooling rack.
How To Measure Flour Properly
Did you know THE WAY you measure flour matters? The most precise way to measure your flour is by weight using a digital kitchen scale. 1 cup of flour weighs 120 to 130 grams. If you don’t have a scale measure your flour by scooping flour with a spoon into the cup. Don’t use your measuring cup as a scoop, as it packs the flour down and gives a different measure.
Storage Tips
You can easily store these cookies at room temperature — just be sure to separate them with parchment paper if you’re layering them. They’re best stored on the counter (not in the fridge) in an airtight container to keep them from going stale for up to 1 week.
For longer storage, place the cookies in a resealable freezer bag or a freezer-safe container for up to 3 months in the freezer. You can also store the unbaked dough in the freezer for up to 2 months. You can bake the frozen cookie dough — just add an extra couple of minutes to the baking time.
What Makes Cookies Soft Or Crispy?
Brown sugar brings the moisture for soft, chewy cookies, while white sugar and corn syrup step in to help them spread out and get that perfect crispiness in the oven!
Variations + Additions
- Nuts – Use walnuts, pistachios, or your favorite nut in place of the pecans.
- Dried Fruit – Fold in raisins or dried cranberries for a fruity twist.
- Extract – Add almond extract for even more nuttiness.
- Spices – Sprinkle in other warm spices like nutmeg or ground cloves.
- Nut Butter – Swap out the creamy peanut butter for crunchy peanut butter.
- Chips – Replace some or all of the chocolate chips with some butterscotch chips or white chocolate chips for extra flavor. Or add extra chocolate chips.
- Eggs – For an egg-free recipe, experiment with flax eggs.
- Flour – Try using an alternative to all-purpose flour like a 1:1 gluten-free version or oat flour.
Featured Product Cookie Scoop
Perfect for creating beautifully rounded balls of cookie dough, ice cream, meatballs, cupcakes, melon balls, and more.
These Oatmeal Peanut Butter and Chocolate Chip Cookies are a family favorite in our house. The mix of peanut butter, oats, and chocolate chips creates the perfect blend of sweet, nutty, and chewy. They’re the kind of cookies that disappear as soon as they hit the cooling rack – especially with a cold glass of milk or a warm cup of coffee!
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
Peanut Butter Oatmeal Chocolate Chip Cookies
Enjoy Chewy Peanut Butter Oatmeal Chocolate Chip Cookies. These irresistible treats are bound to become a new favorite and are perfect for any occasion or craving.
Ingredients
- 1 cup all-purpose flour (120 g)
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cup unsalted butter, softened
- ¾ cup creamy peanut butter
- ½ cup white granulated sugar
- ½ cup packed light brown sugar
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- ¾ cup quick-cooking oats
- ½ cup peanut butter chips
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper. Set aside.
- Whisk flour, cinnamon, baking powder, baking soda, and salt in a medium bowl until combined and set aside.
- Combine butter, peanut butter, sugars, egg, and vanilla in a large mixing bowl. Use an electric mixer on medium speed to blend until smooth and well combined.
- Add the dry flour ingredients to the wet ingredients. Mix until combined.
- Using a spoon or rubber spatula stir in the chocolate chips, oats, peanut butter chips, and pecans until combined.
- Scoop 2 tablespoon dough balls 3 inches apart onto the prepared baking sheet.
- Bake for 10 to 12 minutes or until the edges are slightly golden brown.
- Remove the cookies from the oven. Allow them to rest for 5 minutes on the baking sheet.
- Transfer the cookies to a cooling rack to cool completely.
Notes
Tips:
- For best results, avoid using natural peanut butter in this recipe—stick to regular creamy or crunchy peanut butter instead.
- Baked cookies and unbaked cookie dough balls can be frozen in an airtight container for up to 3 months. When baking the frozen dough balls, simply add an extra minute to the bake time—no need to thaw.
- To make larger cookies, use 2 tablespoons of dough per cookie and bake for 12-14 minutes.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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