Peanut Butter-Oatmeal Chocolate Chip Cookies

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

Yield: Makes about 16 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


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 chips


1. 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.

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398 Responses to “Peanut Butter-Oatmeal Chocolate Chip Cookies”

  1. Melinda on October 7, 2011 at 5:15 pm

    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!


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  4. Michelle on October 21, 2011 at 11:26 pm

    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.


    • Michelle on October 22nd, 2011 at 1:42 pm

      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!


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  6. Bex on October 23, 2011 at 4:26 pm

    Ok well we only had reduced fat peanut butter( my husband eats peanut butter like it healthy to eat a jar … im guessing he thinks reduce fat is good lol.. i say no way) the cookies did not flatten much you think thats why???


    • Michelle on October 24th, 2011 at 10:33 pm

      Hi Bex, That could be possible, I haven’t tried this recipe with low-fat peanut butter.


  7. Lindsey on October 29, 2011 at 1:51 am

    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!


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  12. Laura on December 11, 2011 at 6:03 pm

    These look awesome! I’ve added this to my list for holiday baking. I can’t wait to try them.


  13. Sheri on December 12, 2011 at 2:41 pm

    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.


  14. Yasmine on December 12, 2011 at 9:18 pm

    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!


  15. Eliza on December 15, 2011 at 1:22 pm

    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 ;-)


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  17. Veronica on December 18, 2011 at 10:52 am

    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!!


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  20. Kelly on January 3, 2012 at 2:49 pm

    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! :)


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  22. Shannon on January 14, 2012 at 6:55 pm

    These are excellent! Really! The texture and flavor are wonderful!


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  26. Cheryle on January 21, 2012 at 3:31 pm

    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.


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  28. Faythe on January 23, 2012 at 7:34 pm

    I love oatmeal cookies, and peanut butter cookies. This recipe sounds perfect. I gotta try ‘em. Should I use regular rolled oats?


    • Michelle on January 24th, 2012 at 11:02 pm

      You will love these! Yes, regular rolled oats (not the quick kind, the traditional).


  29. kelly mcdaniel on January 26, 2012 at 3:38 pm

    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


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  32. Kristi on January 28, 2012 at 8:08 pm

    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!


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  34. Kathy B on January 29, 2012 at 7:23 pm

    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.


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  38. Nicole on February 12, 2012 at 7:34 pm

    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.


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  41. CherylK on February 24, 2012 at 11:52 am

    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.


  42. Maria on February 29, 2012 at 8:08 pm

    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!


  43. amber on March 1, 2012 at 12:43 pm

    THIS is the ABSOLUTE BEST cookie dough you will EVER EAT!!!


  44. Anna on March 8, 2012 at 12:25 pm

    These are delicious! Just go ahead and double the recipe, everyone. :)


  45. Kathryn on March 14, 2012 at 5:31 pm

    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!


    • Michelle on March 15th, 2012 at 2:14 pm

      Hi Kathryn, I would double the recipe and press it into whatever size pan you plan on using – round is always popular!


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  47. Carrie on March 27, 2012 at 9:03 pm

    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. :)


  48. Niki on March 29, 2012 at 2:39 pm

    Awesome cookies, just made them. I did use Dark Chocolate dreams peanut butter instead of regular peanut butter and they turned out great! :)


  49. Cheryle on March 30, 2012 at 5:38 pm

    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.


  50. AlisiaFaumuina on April 2, 2012 at 11:29 am

    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!


  51. Marina on April 4, 2012 at 10:36 am

    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!


  52. Richelle on April 7, 2012 at 1:39 am

    Hi there – thanks for posting this yummy recipe. I made it & posted about it here, with a link back to your site:


  53. Paige on April 9, 2012 at 11:28 pm

    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.


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  55. Megan on May 6, 2012 at 9:04 pm

    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!


  56. Nikki Fox on May 10, 2012 at 10:33 pm

    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.


  57. christy on May 13, 2012 at 7:43 pm

    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.


  58. Genelle Pretty on May 14, 2012 at 9:13 pm

    I just made these, but with white chocolate chips…so good! Thanks for another great recipe!


  59. Nicole on May 22, 2012 at 4:07 pm

    these were awesome!!! thank you!!! I used a bit less sugar, b/c I always tend to do that, but I added in about a cup of mini marshmallows, on a whim, and they were like PB smores!!! So amazing!


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  61. Tiffany on June 3, 2012 at 8:27 pm

    I made these last week and they were great! The only thing I would change is the type of oats I used. For some reason I bought quick oats instead of the old fashion kind. I would have liked to have larger oats in my cookie but you won’t get this using quick oats since they are smaller.


  62. Sue on June 6, 2012 at 6:20 pm

    I was looking for a peanut butter/oatmeal chocolate chip cookie recipe and I found this. Thank heavens I did! I made these today and I am in love. I live in hot, humid Mexico and it is tough sometimes to find a cookie that can withstand this climate. These hold up magnificently.

    I didn’t bother with the “jagged top” method. Instead, I pressed them slightly with a drinking glass dipped in sugar, and then I sprinkled just the tiniest bit of sea salt on top. I will be making these cookies again and again. Thank you so much!!!!


  63. Janine on June 10, 2012 at 7:53 pm

    Best cookie ever!! Made with dark chocolate chips and used more oatmeal.


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  65. Rachel on June 26, 2012 at 10:31 am

    OMG these cookies are delicious!! I loved them, ate 3 last night when I made them and it was hard to stop! I love peanut butter and chocolate and this recipe has the perfect combination. I know my boyfriend will love these and be addicted, he loves the oatmeal chocolate chip cookies I make. This will definitely be a repeat recipe, thank you for sharing it!


  66. Corrine on July 13, 2012 at 11:44 pm

    OMG these are the best best bestest cookies ever. Baked them and couldn’t stop eating them. Even the hubby loves them (he’s so not into sweets!) told me to stop eating them so I would not finish all up before our friends arrive. I cut the white sugar by 1/2 and use chunky peanut butter.. Nuts, chocolate and oatmeal in every mouthful, melts in the mouth, it’s heavenly! Thanks so much for the recipe, I’m going to swear by your recipes!


  67. Kasandra on July 19, 2012 at 11:03 am

    I love this recipe! My husband has given them a nickname, “Epic Cookies”. I’ve even added shredded coconut on occasions! Yum!


  68. LaTricia on July 24, 2012 at 12:09 am

    Hi! I love your blog so much, some of your recipes made me famous in my dorm freshman year hahaha. You might miss this because of how long ago you posted this recipe, but I was wondering how long these cookies stay? I’m hoping to ship them to some friends. :) Thank you1


    • Michelle on July 28th, 2012 at 4:46 pm

      Hi LaTricia, Well-wrapped, they should keep for a good 5 days or so at room temperature.


  69. Erin on July 26, 2012 at 3:35 pm

    Just came out of the oven and they are amazing! They taste as great as they look. The shaping method was a great idea, I’ve never heard of that before.


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  71. Rachel on July 27, 2012 at 11:35 am

    These cookies were flawless – the best I’ve ever made. Thanks for the recipe!


  72. Lauren on July 28, 2012 at 1:26 pm

    Great recipe- a nice twist on traditional chocolate chip cookies. We loved the addition of the oatmeal too. I made a few changes including that I used a heaping cup of flour instead of an exact cup. I also increased the salt to about 1/2 tsp. Instead of making huge cookies I used a 1 1/2 inch cookie scoop and got about 3 dozen normal sized cookies. Instead of using parchment paper I just used ungreased cookie sheets. Taking the cookies off were a breeze and I just gave the sheets a quick wipe with a damp paper towel and they were ready to store. Loved these cookies- Yum!


  73. Una on July 31, 2012 at 9:54 pm

    Divine deliciousness!!! I’m not a professional baker, but I sure felt like one after making my first batch of these fantastic cookies!! I have followed this recipe exactly a few times, but the last batch I made it with fresh almond butter (since we were out of peanut butter) and the results were PHENOMENAL!!! We had guests that said that these were some of the best cookies they have had in years. Definitely a family favorite that will be a staple in our kitchen. Thank you so much for sharing this fabulous recipe!!


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  78. Becca on August 26, 2012 at 2:26 pm

    I made these a little bit ago, and they were super good. I didn’t get that nice golden brown you got on the tops of yours, but they were still great. If you’re interested in checking it out, I referenced your recipe in my blog:

    Thanks for sharing such a great chocolate chip cookie recipe!


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  80. Chelsea on August 28, 2012 at 11:25 am

    Well a true testament to the deliciousness of these cookies; I made these this morning, forgot the eggs, and they still tasted delicious. A wee bit dry and crumbly, but nothing a tall glass of milk can’t save! On a side note, I use half whole wheat and porridge oats (which contain wheat bran, oat bran, and flax seeds) just to make myself feel a little “healthier” ;)


  81. Amy on August 30, 2012 at 9:53 pm

    Um, did anyone else have a problem with the cookie batter being VERY dry? The oats and chips barely stayed together with the batter???


    • Marina on August 31st, 2012 at 9:16 am

      Amy, I added an extra egg to the recipe one of the times I baked these and I noticed they were more deliciously moist. You could definitely play with the recipe and adjust it to your preference.


  82. rebecca on September 6, 2012 at 3:47 pm

    Hey, late to this party but these are now my most-requested cookies by friends and family AND they are easy to make gluten-free…I sub 2/3 C. potato starch flour for the regular flour, and they have such a delicate, buttery texture it’s crazy. My friends think I’m a genius. This recipe rocks! Thanks for sharing.


  83. Becca on September 27, 2012 at 7:53 pm

    OMG!!! Just stumbled onto this today… Made them this afternoon… O M Feakin WOW!!! They are solo good!!! Taste like a cookie you would buy at a bakery!!! Thank You!!! ;)


  84. heidi on October 1, 2012 at 12:05 pm

    These look great. I have made chocolate chips cookies with the peanut butter chips in them and we love them. We will try this recipe. Thanks for sharing.

    Buy Here Pay Here


  85. Heather P on October 11, 2012 at 5:56 pm

    I made these for my husband’s birthday. He is a huge chocolate chip, oatmeal, and peanut butter fan. He has been loving them! About one a day for the past week. Thank you for sharing! I don’t make cookies often, too much of a temptation (unless than can go to my husband’s office :-) ), so I am glad I tried these. I believe they are his new favorite….he didn’t take any to the office, and that is a good sign!


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  87. Grace on October 14, 2012 at 6:23 pm

    I use whole wheat flour for these and the result is awesome.


  88. Courtney on October 15, 2012 at 5:28 am

    BEST cookies ever. Sooooo yum. Everything I have made from your blog has so far been amazing- thanks!


  89. Yasmean on October 22, 2012 at 6:19 pm

    Just made these. They are to DIE FOR.


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  91. Kimmers in the Kitchen on November 13, 2012 at 8:03 pm

    Oh, shut the front door! I just made these cookies… PERFECTION!


  92. Denise Moran on December 8, 2012 at 3:26 pm

    Is this a mix that can be seperated, and rearranged in the recipe, to be able to make it into a “layered mix in a jar gifts”?? I would really like to do it, I think that it would look great layered, and by the sounds of the reviews, would taste great too.

    Denise D. Moran


    • Michelle on December 9th, 2012 at 10:49 am

      Hi Denise, You know, I have never done the cookie mix in a jar, so I’m not sure if this recipe would be a fit. If you have any similar jar cookie recipes, I would follow the same procedure.


  93. Sarah Bederman on December 13, 2012 at 1:02 pm

    best cookies ever.


  94. Amanda on December 18, 2012 at 8:57 pm

    I’ve made these three times already and am making a double batch tomorrow. They are incredible, definitely one of my favorite cookies!


  95. Patrick Duncan on December 30, 2012 at 10:36 pm

    Made these for the third time tonight – and always incredible! Though one time I made a double batch, and only had half of the oatmeal needed. I made up the difference with almond meal, and were equally great!


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  98. Erica on February 2, 2013 at 3:24 pm

    These were the best cookies I’ve ever baked. I have to double the batch each and every time I make them. And, you were right the dough itself was down right irresistible.


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