These deliciously dreamy Peanut Butter Oatmeal Cookies are kissed with chocolate and loaded with peanut butter flavor for a super satisfying cookie that’s perfect for snacking!
Last week when dining out, Paul asked our server if the soup of the day was any good. Her response? “Yes! and she’s THICK!”
My 11 year old promptly rolled off her seat and fell to the floor laughing.
Naturally we’ve been quoting this ever since so if you ask me to describe these peanut butter oatmeal cookies I’m going to tell you the same.
They’re gloriously thick and, fresh from the oven, you can expect crisp edges with a super chewy interior loaded with warm melty chocolate chips.
They’re fantastic. Let’s make them! Below I’ll highlight how to make them, some key ingredient notes, and some make-ahead and freezer tips too.
I love that the ingredients for these chocolate peanut butter oat cookies are super simple and typical fridge and pantry staples that many of us always have on hand. It doesn’t hurt that they taste amazing too!
For the chocolate chips in this recipe, use kind you like! You can use semi-sweet, bittersweet, or even dark chocolate chips if you prefer. Regular sized chocolate chips and mini chocolate chips are interchangeable here as well.
Q: What peanut butter should I use?
When it comes to baking cookies, the ideal peanut butter to use is plain ole conventional peanut butter. Natural peanut butter (whether it’s homemade or store bought variety) separates easily and often yields dry, somewhat sandy cookies. I use natural PB for snacking and conventional Skippy or Jif peanut butter for baking. Hope this helps!
Peanut Butter Oatmeal Cookies
This rockin’ recipe yields 16 tasty cookies made with 2 TBSP cookie dough each.
Peanut Butter Oatmeal Cookies
Ingredients
- ¾ cup all-purpose flour (94 grams)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ cup unsalted butter (113 grams) 1 stick
- ½ cup granulated sugar (100 grams)
- ¼ cup brown sugar, packed (50 grams)
- 1 large egg
- ½ cup creamy peanut butter* (130 grams)
- 1 tsp vanilla extract
- 1 cup old-fashioned rolled oats
- 1 cup semi-sweet or bittersweet chocolate chips
Instructions
ADVANCE PREP
- Set out butter and egg to reach room temperature.
- Line 2 large baking sheets with parchment paper. Only have one? Bake in batches allowing the baking sheet to fully cool in between batches.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Mix well and set aside.
MAKE THE DOUGH
- Using a stand mixer (or an electric hand mixer and a large mixing bowl), beat the softened butter for 1 minute until smooth. Add both sugars and beat until creamy and well incorporated, approx. 2 minutes.
- Scrape down the sides as needed and beat in egg, peanut butter, and vanilla on medium-high speed until fully mixed and smooth.
- Add the flour mixture and mix on low until just incorporated. With the mixer still on low, add the chocolate chips and oats and mix until just combined. The dough will be very thick and slightly sticky.
CHILL THE DOUGH
- Cover the bowl and place in the fridge for 20 minutes to chill the dough. This will help the cookies spread correctly.
- For advance prep, you can keep dough in the fridge for up to 3-4 days. Dough that has been chilling for an hour or more will need to sit out 30-60 minutes to be scoopable.
- After chilling, use a 2 TBSP cookie scoop to measure out 16 scoops of dough.
LET’S BAKE SOME COOKIES!
- Preheat oven to 350℉.
- Arrange scoops of dough on a large parchment lined baking sheet spaced approx. 3 inches apart to allow the cookies adequate room to spread.
- NOTE: if you oven is small like mine, you can bake one sheet of cookies at a time.
- Place baking sheet on the center rack and bake cookies until the cookies are slightly puffed and the edges are lightly golden, about 12-14 minutes. Cookies will be slightly golden on the edges with a center that still looks soft.
- Allow the cookies to cool on the baking sheet for 5 minutes (the center will continue cooking during this time) then use a spatula to transfer each cookie to a wire rack to cool. We usually start stealing still-warm cookies off the rack after 5-10 minutes. So good!
- NOTE: for extra-presentable cookies you can copy my trick of pressing a few extra chocolate chips into the top of the still-warm cookies while they sit on the baking sheet.
- Store leftover cookies in an airtight container on the counter for up to 4 days.
FREEZER COOKIES
- After scooping portions of dough, take as many as you'd like to squirrel away for later and arrange spaced on a parchment lined plate. Place in the freezer for around an hour to set.
- Once frozen, you can transfer them to an airtight container or baggie and bake up warm cookies with melty chocolate whenever you want! They can be frozen for up to 3 months. When baking from frozen, add a 1-2 extra minutes to the bake time and you're good to go.
Notes
Nutrition
Cookie Ingredients Needed
- old-fashioned rolled oats
- all-purpose flour
- pure vanilla extract
- chocolate chips
- granulated sugar
- light brown sugar
- regular creamy peanut butter
- unsalted butter
- large egg
- baking powder
- baking soda
- fine sea salt
Be sure to use real butter for this recipe as buttery spreads will not work here.
Q: Can I freeze These Cookies?
After scooping portions of dough, take as many as you’d like to squirrel away for later and arrange spaced on a parchment lined plate. Place in the freezer for around an hour to set.
Once frozen, you can transfer them to an airtight container or baggie and bake up warm cookies with melty chocolate whenever you want! When baking from frozen, add a few extra minutes to the bake time and you’re good to go.
Advance Prep Tip
If you would like to make the dough in advance and bake them up fresh another day, you can do that too! After making the cookie dough, wrap in plastic wrap or place in a covered airtight container in the fridge for up to 4 days. When ready to bake, allow the dough to soften on the counter for about an hour until scoopable then scoop and bake via recipe card instructions below.
NOTE: If you have extra fridge space you can even portion them into scoops then cover and refrigerate.
Equipment Needed
Since we’re working with a super thick dough, a stand mixer fitted with a paddle attachment will give your arms some relief and be the easiest option. A large mixing bowl with a handheld electric mixer can absolutely be used if needed.
For portioning dough, cookie scoops are such handy tool! I use them to portion my muffins and cupcake batter as well. This recipe is easily portioned using a 2 TBSP cookie scoop.
Recipe adapted from Sally’s Baking Addiction and my Puffy Peanut Butter Chocolate Chip Cookies
For more delicious dessert recipes, check out the full collection here.
If you get a chance to try these chocolate chip studded Peanut Butter Oatmeal Cookies, let me know! Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
Questions & Reviews
Hello,
Curious if these cookies could be made in 4 or 5 oz size cookies?
Thank you!
Hi Renae! It’s totally worth testing them out, but I have only made them as 2-3 TBSP sized cookies so far. You’ll want to adjust the bake time when making larger cookies and monitor them for doneness. Let me know if you get a chance to experiment! xoxo
Better than store bought. Really tastes like small batch bakery cookies. Thanks for sharing the recipe.
DAY = MADE!!! So glad you enjoyed them!