Tessa’s Recipe Rundown
Taste: Peanut butter + chocolate chips + oats = SO delicious.
Texture: Heavenly levels of chewiness, with a little crunch thanks to the choc chips.
Ease: So easy and ready in only 35 minutes!
Why You’ll Love This Recipe: These simple, tasty cookies are sure to be a hit with any crowd.
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These Peanut Butter Oatmeal Chocolate Chip Cookies are full of some of my favorite things ever!
When I was hit with a craving for peanut butter oatmeal cookies, I took to the kitchen to create the ultimate treat.
After several versions with many tests and tweaks, I landed on these perfectly chewy Peanut Butter Oatmeal Chocolate Chip Cookies!
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The science-based guide so you can bake perfect cookies every time!
They’re perfectly sweet, full of peanut butter flavor, and just the right amount of chocolate chips. Perfection!
Sprinkle of Science
How to Make Peanut Butter Oatmeal Chocolate Chip Cookies
What Type of Peanut Butter is Best for Cookies?
This 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 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, make fewer dishes, and ensure your ingredients are accurately measured every time. This ensures you avoid accidentally adding too much flour, producing a harder, drier, less flavorful cookie. Learn more about how to measure ingredients correctly here.
Can I Reduce the Sugar in These Cookies?
There’s a fair amount of sugar in this recipe. It doesn’t just provide sweetness; it actually helps keep these cookies perfectly moist and soft. Reducing the amount of sugar would make these cookies 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, ensuring each ball is evenly sized so the cookies all bake evenly.
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 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 cooled cookies inside an airtight container at room temperature for up to 3 days. These cookies will stale relatively quickly because oats are such a drying ingredient, so you can place a tortilla in the container to help keep the cookies softer for longer.
How to Freeze Peanut Butter Oatmeal Chocolate Chip Cookies
Portion the Peanut Butter Oatmeal Chocolate Chip Cookie dough into balls and place on a tray in the freezer until solid. Transfer to an airtight container and freeze for up to 3 months. Learn how to freeze cookie dough and bake it from frozen here.
More Easy Cookie Recipes:
Peanut Butter Oatmeal Chocolate Chip Cookies
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Ingredients
- 2 cups (254 grams) all-purpose flour, measured correctly
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 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, baking powder, baking soda, salt, and cinnamon (if using). 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.
Recipe Notes
This recipe was published in 2020 and updated with additional baking tips. Photos by Ashley McLaughlin.
I like these types of cookies because they’re normally so flavorsome that they cover other issues that may arise, like texture. The oats, peanut butter, chocolate, cinnamon (and I added coconut flakes!) made a very delicious cookie. It didn’t spread very much, but I think that’s how they’re supposed to be 🙂
This is my new favorite cookie. it’s all the cookies my family likes in one.