What you have here is the ultimate trifecta of cookie goodness:
Peanut butter? Check.
Oats? Check.
Chocolate Chips? Check.
And there you have it – pretty much the most amazingly flavored cookies you could ever imagine. A great big thank you goes out to Jane, a reader who so kindly sent me this recipe as a thank you for sharing my recipes. She received this recipe from her mom, who found it on the back of a flour bag years ago and they have been a staple in her house ever since. I can certainly see why! As you might imagine, these are fabulous. Soft and tender from the peanut butter, a slight toasted flavor from the oats and just the right amount of sweetness from the chocolate chips. I think you’ll want to go ahead and start preheating your oven before you even read the rest of this post…
Now that you’re ready to get baking, a few notes on the recipe:
♦ I used the shaping method from the Thick and Chewy Chocolate Chip cookies. Gives cookies a nice crinkly look on top!
♦ If you’re addicted to weighing when you bake like I am, note that each ball of dough weighed 1.7 ounces.
♦ The cookies will not look “done” when you pull them out of the oven, but they will continue to bake on the hot baking sheets out of the oven. If they are slightly brown, the edges look just set and they are puffy in the middle they are ready to come out!
Disclaimer: You will not be able to resist eating the dough. Don’t say I didn’t warn you!
Do you have a favorite cookie or a sentimental recipe that was passed on
from a friend or family member?
Peanut Butter-Oatmeal Chocolate Chip Cookies
Makes about 16 cookies
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
Tags: Cookies, Oats, Peanut Butter
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I made these today, but substituted Raisinets for the chip. FANTASTIC!
These are quite possibly the best cookies I ever made. And considering I have been cooking for decades and went to culinary school…that’s saying a LOT! Made these yesterday as 2 feet of snow and 60 mph winds descended upon Chicago.
Question for BEB – Can I substitute KAF’s White Whole Wheat flour for the all-purpose flour?
Hi Ann, I definitely think you could substitute KAF white whole wheat. I have used it in brownies and couldn’t tell a difference!
Just made these cookies today and oh my. I have been snowed in for a few days now, and a while back was thinking about cookies but didnt want just regular chocolate chip cookies which I love or just peanut butter cookies which i also love and was actually thinking how good peanut butter and oatmeal cookies would be. have to say have never had any till now or don’t think i have ever seen a recipe for them so after being snowed in got to searching online for a recipe, looked at several and then came across these and decided they were they ones i was going to try.. All I can say is WONDERFUL.. I did though add some chopped almonds to mine and they were superb. I don’t think I will be making just regular chocolate chip cookies anymore.. love love these cookies and thank you Browneyed baker for sharing your recipes.. I have also bookmarked a few other recipes that i hope to soon try. including your peanut butter and chocolate cheesecake.. like you i am a sucker for peanut butter and chocolate and for cheesecake and to combine the two.. oh my i can’t wait to try it.. and if i had the ingredients i would probably make it already.. but since i cant even get out my driveway right now will have to wait
Made em – yeah, ate the dough. Everyone absolutely loved them. My new go to cookie!
I’m new to your site and I love it!! I’ve made this recipe twice, and I fell asleep last night thinking of making it with craisins instead of chocolate chips to make “PB&J” cookies. I may gain a few pounds, but I’m definitely going to be a regular reader!!!
Thank goodness tmrw is Cookie Friday!!
I made these and brought them in to work. They were a HUGE hit! When people came in later in the day, the first thing they were told was about these cookies. Everybody has asked for the recipe. Thanks again!
Hi Michelle,
I’m wondering what kind of peanut butter you used for this recipe, natural or the standard ie Kraft?
Thanks for a great blog!
Hi Dilek, I just used regular peanut butter for this recipe.
Just found this recipe by “chance” and tried it today. Spectacular! I forgot about the shaping idea from ATK, and used a large cookie scoop to wonderful results, all the same! I did find I needed to bake mine 12 min. and almost waited til they were completely cool to try them! Just perfect! Can’t wait for some of our guests, who will be arriving shortly, to try them and get their feedback. This will definitely go into our regular rotation for afternoon refreshments at our B&B!
These were brought to me by a friend for my birthday yesterday, and wow, they were great. Picture perfect, wonderfully chewy, and oh so tasty! Great recipe!
I made these tonight and was excited to try them for Fat Tuesday to get in a treat before I (try) to refrain from sugar for a bit. But in my excitement I neglected to realize I didn’t have eggs since we ate them all this morning! I had already creamed the sugar and butter and added the pb and vanilla when I realized this little detail. I added 1/4 cup of unsweetened applesauce and when all mixed it seemed a bit runny so I added 2 more tbs of flour and 1/4 cup extra oats. I also only had mini chocolate chips, but that just makes for a little chocolate in each and every bite. This dough- whoa. It might be my most favorite cookie dough EVER and since I didn’t use raw egg (like that bothers me lol) it was totally safe too. The cook time was funny- I did 6 cookies for 12 minutes, but they really didn’t look done at all, so I gave them 1 more then pulled them since you warned that they won’t look done. I ate one after cooling about 5ish minutes and it was super tasty, but kinda fell apart. I don’t know if it was undercooked or the lack of egg but either way they are delicious. I will definitely make again when I have a need for a great cookie!
This is an amazing recipe, and the hit of a gathering I went to today. Everyone gave a rave review after the very first bite!
I forgot to add that we were out of creamy peanut butter so I used chunky instead. Great results!!
I have three boys (including my husband) and they loved these cookies! Great recipe! Thanks for sharing!
Just made these! But I was a little low on PB so I subbed half of it for Nutella! Turned out so chocolately and amazing. Still can taste the PB, and I love the texture of the oats. Great recipe! Thanks for sharing.
http://thegirlwriter.blogspot.com/2011/03/best-hybrid-cookie-ever-chocolate.html
Perfect!! My cookies are delicious and chewy. I followed the directions for shaping as well as the melting butter directions from the other recipe you referenced. I also chilled the dough in the freezer for about 20 minutes before baking (something I learned from Alton Brown on the food network). Awesome recipe, thanks!
I followed your recipe to the T and these cookies were perfect! I used Ghirardelli semisweet chocolate chips and Smuckers Natural PB (I noticed some people had asked earlier). Thanks so much for such a great recipe! They will definitely become a staple in our kitchen (since I’ve already eaten like half the batch, lol).
They are amazing!!
These look amazing! I’ll be whipping them up tonight for sure!
I’m a relatively new follower of your blog, and it’s the first thing I check every morning! Love it. These are hands-down, without a doubt, the best cookies I have ever made! Soft, chewy, lightly crisp on the outside…perfection. Half of the absolutely scrumptious dough never even got turned into cookies…
Also, I was short on chocolate chips, so I used about 3/4 c. of those plus some Heath Bits. Nommmmm.
Made another batch, and once again got rave reviews as well as requests for more. This recipe is a “keeper-classic”, no doubt about it. I use chunky PB for the added texture and “quick oats” so my grandson doesn’t wrinkle his nose at the sight of whole oats. :p
I have been looking for a recipe like this forever. I made this tonight and they turned out amazing!! Thank you so much.
Oh my! These look amazing. I can’t resist a chewy peanut butter oatmeal chip cookie. These are definitely going on my short list to make! I haven’t been disappointed in any of the recipes you post, thank you thank you for such a great blog! How do you normally measure your flour (scale or spoon & sweep)?
Hi April, I always weigh with a scale!
Excellent! Do you use 4.25 ounces per cup of flour?
Yep, 4.25 ounces for all-purpose flour!
I must admit, what drew me to this website’s recipe (through google) was the well made website and pretty pictures! Low and behold – the cookies were also AMAZING!!! By far the best trifecta of cookie I’ve ever made (or had). Thank you for sharing! <3
WOW!!! The dough tastes great!! And the cookies are amazing. (raw and cooked).
I used an ice cream scoop to measure out the dough and it works super. I’m supposed to take these to church tomorrow but may have to hide them from hubby first or they’ll be gone.
Thanks for sharing this recipe. Can’t wait to make it for the grandkids.
Wow, I have used this recipe twice, and the end result is perfection! The cookies turn out soft and delicious, and I usually don’t have the best luck with cookies. Thanks for sharing!
I made these cookies and took them to work (I’m a teacher). I put them out at 7:30 and they were GONE by 9:00! There weren’t even any crmbs. They were a huge hit! Thanks for the great recipes.
Wow – these were just what I needed today. I didn’t have much oats left and the thought of oats-peanut butter-choco chips together sounded great. I am new to the idea of letting the cookie cool on the cookie sheet – my oven is very small so I speed bake by removing the parchment paper as soon as they come out and slipping a newly made one on & back in the oven. The texture on these were like nothing I’ve ever made. Delicate crunch of a peanut butter cookie with the added dimension of the oats. I used mini-chips at 1/2 the quantity and they turned out fantastic.
Made these today – they are AMAZING!! Thanks for another great cookie recipe!
Browneyedbaker, your recipes are reliably excellent – they always look just like your pictures, and taste great. I’ve made these cookies (and other recipes) so many times now, and each time they are perfectly perfect. Thanks for having one of the few blogs which are absolutely trustworthy!
Absolutely delicious. I used 50/50 white/wheat flour and natural PB and they turned out perfect. I will make them all of the time. Thank you for sharing.
Oh. My. Goodness. My 3 year old and I just made a double batch. I used half whole wheat flour and half the chocolate chips called for. I also used natural peanut butter with no added sugar or yuky hydrogenated oils.
I have found my new favorite cookie. These are amazing. Soft. Not too sweet. Wonderful. Heavenly. Yum.
I just baked a batch and they are very nice! I used a small cookie scoop – perfect size and very cute!
I baked these over the weekend and they are amazing! The oats add such a wonderful texture. Thanks for the delicious recipe!
These look great! I have to make cookies/biscuits every day after lunch for my guests so its always good to have a new recipe to try
thanks
Kelly
I made my first batch yesterday, and I will def be makn them again. Brought them to my weekly prayer meeting, and they went like a flash!!
Thank you for sharing the wealth! Deeeelich! 
I’ve searched for this recipe for years! I used to make them all the time for my sons and they have asked for them now that they are grown. I had lost my recipe but kept trying to “doctor” other recipes that I found. These are great! On the flour sack, they were titled as “Healthy Chocolate Chip Cookies.” I used to find mini chocolate chips. They boys really liked them when I used whole bag! Thanks for posting it!
THESE ARE MY FAVORITE COOKIES IN THE WORLD!! Every time I make them everyone is blown away by how amazing they are! Thanks so much for posting them. They are probably going to be my go to recipe for the rest of my life!
I only bake mine for 8 minutes tho because I like them super soft :]
HI – I’m making these for the third time. Each of the other times the cookies were devoured within minutes! My friends and I are in a running club and these are the perfect post run snack (and pre!).
Okay I have made these twice and i will confirm that these are the best EVER. its almost not worth making anything else because these are just that good. Sooo soft and moist.. even the half batch that i accidentally left in the oven a little too long turned out really soft.
Can you refrigerate or freeze dough a day before?
Hi Tania, Sure, I don’t see why not!
I can’t stop eating these after making them last night! I even brought some to work so I could make it through the day! Oh, and the dough…it’s the best!! Ate so much of it, I couldn’t eat a cookie till this morning…that’s okay, right : )
delicious!!! just made these last night & between the family & myself we have eaten half the batch! made half with a little shredded coconut- tasty treat. thank u!
These are amazing!! They have become my staple cookie recipe. EVEYONE loves them.
Just made these cookies — the ingredients are a perfect trifecta of my favorite flavors! I followed the recipe exactly except I baked them 14 mins. because the tops weren’t light brown at 10 mins — they didn’t look done. Fabulous!
I made these cookies minus the oatmeal because I was out…THE best cookie I have ever made! They came out perfectly the first time, which I have found is difficult when making cookies from scratch. I have already been reamed for this recipe from multiple people from events that I took them to. THANK YOU FOR COOKIE PERFECTION!!
I have been baking a lot of cookies from your blog, and I think this is my favorite one thus far. Thanks!
Fabulous! I used chocolate chunks……yummmmm!
I cannot wait to make these!! They look wonderful.
What would you think about freezing the dough and baking later?
You could definitely freeze and bake later, they will just need an extra couple minutes in the oven.
Thanks, Michelle. Is there some sort of general rule about freezing cookie dough? Certain recipes (such as the salted chocolate shortbread) specifically mention freezing them, but it is always okay to freeze any cookie dough?
Hi Amanda, Generally I think cookie dough is definitely okay to freeze, just bake it for an extra minute or two.
I made a fresh batch (again) today! They are by far the best of the best!! Thanks for great recipe!!
Just coming back for the third time to get this recipe! My husband is addicted to it, thanks so much!
Wow! Just discovered this recipe (and your website) today and the first batch is already in my cookie jar. I’ve been searching and experimenting for quite some time to come up with the perfect peanut butter/oatmeal/chocolate chip cookie recipe, and…the search is now over! These cookies bake up beautifully and they are absolutely delicious. Can’t wait for my husband to try them. Also can’t wait to check out the rest of your website. Thank you, thank you!
I made these yesterday. They didn’t really spread or brown as they baked and seemed a bit dry after they cooled, maybe because I subbed shortening (I can’t do dairy) for butter? The flavor was really good though.
Hi Michelle, Using the margarine is most likely the reason for what you experienced. It has different properties than butter, and one of them is that it helps baked goods to hold their shape and NOT spread (it is often used in place of butter in cut-out cookies for that exact reason). I think that’s your culprit!
Ok well we only had reduced fat peanut butter( my husband eats peanut butter like it healthy to eat a jar …..so im guessing he thinks reduce fat is good lol.. i say no way) the cookies did not flatten much you think thats why???
Hi Bex, That could be possible, I haven’t tried this recipe with low-fat peanut butter.
I just made these tonight for a friend. They are the best cookies ever! They’re so easy to make and I (and my friend) just loved them. Perfect amount of oats and peanut butter. Thanks so much for the recipe!
These look awesome! I’ve added this to my list for holiday baking. I can’t wait to try them.
I made these last night, and they were so easy and I LOVE the texture of them. It’s a dense little cookie, but soooo delicous. Only thing is that I used milk chocolate chips (I made them because I was trying to get rid of 3/4 of a bag I used for something else), and I think I would definately use the semisweet called for the recipe. YUM YUM! Just like the picture, too.
I thought the best cookies I ever made were you thick and chewy chocolate chip cookies….but I think these have just surpassed them! AMAZING!! thank you for all your wonderful recipes!
I just made these and while they are REALLY good, I dont think they’re peanut butter-y enough. Hopefully the flavor will develop more over time… if they last that long
My family were talking cookies over tamale making this year (I bake masses of cookies over Christmas for gifts) and were were joking about combining three cookies in one. On a lark I decided to look up some recipes and lo and behold, there you were. I can’t wait to get these to my family. They are going to love it!!
Just finished making these bad boys. Oh my goodness – a little bit of heaven for sure!! Thank you so much, Michelle, for sharing your brilliantness with the rest of us! I’ve found your site over the past year and made so many delicious recipes and never taken the time to thank you. So thank you, thank you, thank you. You are amazing! My first stop when I’m looking for something to impress. Love your site! Wishing you your best year yet!
These are excellent! Really! The texture and flavor are wonderful!
I loved the way these cookies looked in the picture and fell in cookie like. So I made them, with just one substitution. Instead of chocolate chips, I used three one ounce squares of Bakers unsweetened chocolate roughly chopped, they really came out great! And, this is a kid baker friendly receipe. I made it with my three year old grandaughter and we both had a ball, simple easy and delicious, just they way we like it.
I love oatmeal cookies, and peanut butter cookies. This recipe sounds perfect. I gotta try ‘em. Should I use regular rolled oats?
You will love these! Yes, regular rolled oats (not the quick kind, the traditional).
Oh my goodness these are hands down the BEST cookies i have ever made. Awesome w lots of chips, ( I actually put in a few more and substiuted wheat flour the last time. I also love you comments on the foods makes me feel as if I can taste it thru the computer. YUMMMMM
Kelly
Hello! Found your blog through Pinterest and literally spent a couple of hours looking through your site! There are sooooooooooooo many wonderful looking recipes and treats on your blog – it as tough picking which one I would make first. Well – it was these cookies (it was a long, tough debate, but I am a peanut butter & chocolate lover myself!) and I am certainly NOT disappointed! They look like a professional made them! YUMMY! I did have to cook them for 14 minutes or so in order to get the right amount of done-ness – but I can’t stop eating them! Anyways – another bit of advice for anyone else who attempts these cookies…double the recipe! You will be sorry if you don’t! Now – to figure out what to make next!
Just wanted to say thanks!
Oh my gosh! These are so dangerous – I’m already on my second one and the chocolate chips haven’t even set back up yet.
Not only did these taste great, but they looked really pretty too. My husband loved them, I knew I should have doubled the batch because I baked them this morning and I only have a few left.
I made these a few days ago when my sister and brother-in-law were visiting…they were ALL GONE by the end of the day!! A new favorite recipe!
I actually did double the oats in the recipe and they were great. Soooo delish!! I’m making them, again, today. Might add nuts and leave the oats at 1/2 cup.
These are so delicious that after taking my first bite, I almost submitted a comment begging you for the recipe! Wow, wow, wow, wow. Perfect!
THIS is the ABSOLUTE BEST cookie dough you will EVER EAT!!!
These are delicious! Just go ahead and double the recipe, everyone.
How would you recommend turning this recipe into a cookie cake? It’s my roommates birthday this weekend and he loves oatmeal cookies and doesn’t love regular cakes…this would be perfect! Thanks!
Hi Kathryn, I would double the recipe and press it into whatever size pan you plan on using – round is always popular!
I’ve been reading your blog for a while, but this is the first recipe I’ve tried. Loved it! My cookies didn’t come out as pretty as yours, but they were delicious. I substituted chopped-up peanut butter cups and a dark chocolate bar for the chips (decided to clean out the pantry) and they came out great.
Awesome cookies, just made them. I did use Dark Chocolate dreams peanut butter instead of regular peanut butter and they turned out great!
OMG this is the cookie that just keeps giving. Made this cookie and have been making them at least once a month since February, I made them all through Mardi Gras and carried them to every parade for a quick snack and pick me up. And, I have even tried adding coconut and crunchy peanut butter! They just keep getting better and better, next dried cherries! Yum.
Just wanted to stop by and say thank you for all your beautiful recipes! My family request these cookies on a regular basis, they always come out with the perfect texture chewy inside crunchy outside just plain Amazing! You Rock!
I just made these cookies yesterday for my husband who is a peanut butter-chocolate fanatic. They were a hit with him and the rest of the family. The flavor was really good. I was looking for a recipe like this and I”m so glad I found it. Thank you!
Hi there – thanks for posting this yummy recipe. I made it & posted about it here, with a link back to your site: http://shereckons.posterous.com/peanut-butter-oatmeal-chocolate-chip-cookies
These were UNREAL. I couldn’t stop eating the cookie dough… I used guittard milk chocolate chips, which made them even better because you got big chunks of chocolate with every bite. By far my favorite cookie recipe.
Those 3 ingredients all go well together! However, I find this recipe too buttery, and too sweet. I like to taste the salt in my peanut butter cookies and I like lots of oats in my chocolate chip cookies. I would cut down the butter and sugar and add more oats. Or, just make a batch of oatmeal chocolate chip cookies and a batch of peanut butter cookies and serve on the same plate!
I’m looking forward to making these with my mom. It will be the first time we’ve made cookies in ten years, and I know these will make the occasion even better.
Hey I am makeing these cookies right now!!!!
I had to eat a little bit of the dough I can’t wait the ten min.
I just made these, but with white chocolate chips…so good! Thanks for another great recipe!
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