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.


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

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  1. Pingback: PB&C Oatmeal Cookies « Tales From A Kitchen Misfit

  2. Jen Moore on December 15, 2010 at 11:56 pm

    Did a google search for chocolate chip peanut butter cookies, and yours popped up. Made a vegan version of this (vegan margarine/egg replacer) for a vegan birthday request at work. They turned out fabulous, and the bonus was finding your blog. I have a feeling I’ll be visiting often–thanks!


    • Michelle on December 16th, 2010 at 3:18 pm

      Awesome to know these can be adapted to be vegan-friendly! Thanks for sharing!


    • Carrie on December 19th, 2010 at 7:36 pm

      ^^^ Had exactly this experience – googled chocolate chip oatmeal peanut butter cookies and found this recipe. Veganized it with margarine and egg replacer, and have a new favorite cookie. LOVE IT!


  3. Pingback: The Trifecta: Oatmeal, PB & Choc. Chip Cookies

  4. Nina on December 20, 2010 at 2:14 pm

    I made these yesterday and turned out great! The peanut butter flavor was subtle and the cookie dough was delicious!


  5. Jill on December 23, 2010 at 7:59 am

    I made these last night and followed the recipe exactly and they turned out awesome!! So chewy and delicious….one question though. Both my boyfriend and I thought it could use a little more oatmeal, could I add more and leave the rest of the ingredients as is, or should I add more liquid somewhere?


    • Michelle on February 16th, 2011 at 9:57 pm

      Jill – I think you could add a little more and leave the rest of the quantities okay, maybe decrease the chips a bit to make up for the extra heft.


    • Megan on May 10th, 2012 at 8:30 pm

      We left out the egg, didn’t replace it with anything, added extra oats, and they turned out fine! The batter was quite wet to start with, so all was well.


  6. Pingback: The Best of Brown Eyed Baker in 2010: The Top 20 Recipes | Brown Eyed Baker

  7. Cherissa on December 31, 2010 at 12:24 am

    On Christmas everyone agreed that these were the best cookies to ever come from my kitchen! I agree! These are friggin beautiful and over the top good! Oh my…fresh out of the oven with a cold glass of milk! HELLO! Mommy like! I pointed my sister to the website….she made them, and instead of milk chocolate chips like I use, she went with half semi sweet, half chopped up reeses p.b. cups! num-num-num!


  8. ahnkadragon on December 31, 2010 at 10:20 pm

    Just followed the link from the Bankingdom blog. So glad I did! Just finished baking these cookies and they are the awesome!! Decided not to bake all of the batter at once. Good thing I didn’t because I would have eaten every single one of these delicious cookies. Only had mini chocolate chips on hand but that doesn’t seem to have had an adverse effect. Love these and will be making them again. Thanks for sharing this recipe. Looking forward to exploring the rest of your site for more great recipes=)


  9. Pingback: Delicious End to 2010 « Keep It Sweet

  10. Merlot on January 6, 2011 at 2:07 pm

    Just made these and they are delicious! Perfect amount of oats, chocolate and peanut butter! YUM!


  11. Caitlin on January 9, 2011 at 6:13 pm

    I stumbled upon your blog last weekend and am in LOVE! It is my new time filler. This was the first recipe I tried–and WOW. AMAZING! I have a very picky eater for a husband and they got his approval. Thanks for sharing. I can’t wait to try more!


  12. Charlsie on January 11, 2011 at 11:11 pm

    OMG! I made these for a church class tomorrow night… they are SO DELICIOUS!!! I made them a little smaller so they’d go a little further… ended up with 54 cookies when I doubled the recipe. AND! I must say, I love the little trick to get the bumpy tops. They come out SO freakin’ yummy looking!


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  14. Heather (The Menu Mama) on January 12, 2011 at 3:29 pm

    Oh wow! I am so making these this weekend!!!


  15. Tania on January 12, 2011 at 9:12 pm

    I just made these TWO nights in a row. My boyfriend barely eats desserts or cookies and he loved them last night. I took the rest of the batch to work today so I wouldn’t eat them all and all my co workers loved them. Tonight I was tempted to make them again, and my boyfriend said “yeah make them, and I can take the rest to work tomorrow.” I’ve NEVER seen him ask for cookies!! HUGE HIT :)


  16. Carla Quigley on January 14, 2011 at 9:10 pm

    This has to be the best cookie recipe I’ve ever made. SO SO SO good. Thank you!


  17. Misaki on January 17, 2011 at 5:19 pm

    Hello! Thank you so much for providing these recipes! I looked at this one, and I immediately wanted to try it out. I did, and the taste was wonderful! However, I didn’t understand the shaping method for the cookies. Could you explain? I did read it on the other recipe, but I was a bit confused… xD
    As for how your cookies look, all round and perfect, mine came out flat and without that toasty look. What do you recommend to do? Would adding oats help?
    Once again, thank you so much!


    • Michelle on February 15th, 2011 at 9:24 pm

      Hi Misaki, I wouldn’t add any more oats, as they are already in the recipe. To shape, basically roll the dough into ball, then pull it apart in half (so the jagged edges are facing each other), then turn those halves up (so the jagged edges are now facing up), then press them together (side by side) to make them round again, with the jagged edges on top. Hope that explanation helps!


  18. Keyron on January 21, 2011 at 9:49 pm

    OMG………..these are perfect! I love chewy cookies so when I found your recipe I had to try them right away and all I can say is Oh My God.


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  20. Pingback: Peanut Butter Oatmeal Chocolate Chip Cookies | Baking From Scratch … | PeanutButterBlog

  21. Kristina on January 27, 2011 at 1:22 pm

    I just found your website and your recipes all look so deliscious! This was the first one I have tried and I loved these cookies. So yummy!
    Thank You,
    Kristina Jany


  22. Danielle on January 28, 2011 at 1:40 am

    Oh these are dangerously good! I featured them on my blog today and will be taking some to work tomorrow and sending the rest with my hubby so that I don’t end up eating them all myself! I just started following your blog and I am so excited for all of the great recipes! Keep up the good work! Enjoy your day! Positive vibes…D


  23. Shannon on January 30, 2011 at 3:39 pm

    I made these today, but substituted Raisinets for the chip. FANTASTIC!


  24. Ann Baker on February 2, 2011 at 10:41 am

    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?


    • Michelle on February 14th, 2011 at 9:33 pm

      Hi Ann, I definitely think you could substitute KAF white whole wheat. I have used it in brownies and couldn’t tell a difference!


  25. Denise on February 2, 2011 at 8:36 pm

    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


  26. Pingback: peanut butter oatmeal chocolate chip cookies | the patron saint of pie

  27. joanna on February 8, 2011 at 10:11 pm

    Made em – yeah, ate the dough. Everyone absolutely loved them. My new go to cookie!


  28. Katy on February 14, 2011 at 9:15 am

    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!!!


  29. Hillary [Nutrition Nut on the Run] on February 18, 2011 at 1:30 am

    Thank goodness tmrw is Cookie Friday!!


  30. Christopher on February 18, 2011 at 3:04 pm

    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!


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  32. Pingback: Peanut butter chocolate chip oatmeal cookies « Life with B's

  33. Pingback: » Delicious End to 2010 Keep It Sweet

  34. Dilek on March 2, 2011 at 4:08 pm

    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!


    • Michelle on March 2nd, 2011 at 4:13 pm

      Hi Dilek, I just used regular peanut butter for this recipe.


  35. Pingback: Malted Vanilla Milkshake | Vanilla Malt | Brown Eyed Baker

  36. Ruth on March 4, 2011 at 4:27 pm

    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!


  37. Jeph Remley on March 5, 2011 at 4:52 pm

    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!


  38. katie on March 8, 2011 at 6:05 pm

    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!


  39. Pingback: The Weekend Dish: 3/5/2011 | Brown Eyed Baker

  40. Pingback: Perfect Recipe » Blog Archive » Peanut Butter-Oatmeal Chocolate Chip Cookies

  41. Patricia on March 20, 2011 at 8:41 pm

    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!


  42. Patricia on March 20, 2011 at 8:42 pm

    I forgot to add that we were out of creamy peanut butter so I used chunky instead. Great results!!


  43. meagen on March 22, 2011 at 6:29 pm

    I have three boys (including my husband) and they loved these cookies! Great recipe! Thanks for sharing!


  44. Jamie on March 26, 2011 at 6:21 pm

    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.


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  46. Kristin on March 30, 2011 at 3:46 pm

    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!


  47. Pingback: Peanut Butter Cookies! « Becca Eats

  48. Pingback: Peanut Butter Oatmeal Chocolate Chip Cookies « Making Dinner Happen

  49. Melissa on April 4, 2011 at 3:07 pm

    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).


  50. Cristina on April 15, 2011 at 12:09 am

    They are amazing!!


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