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

Ingredients:

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

Directions:

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. Sarah on April 15, 2011 at 2:09 pm

    These look amazing! I’ll be whipping them up tonight for sure!

    Reply

  2. Chelsea on April 18, 2011 at 11:39 am

    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…

    Reply

    • Chelsea on April 18th, 2011 at 11:41 am

      Also, I was short on chocolate chips, so I used about 3/4 c. of those plus some Heath Bits. Nommmmm.

      Reply

  3. Patricia on April 19, 2011 at 8:15 am

    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

    Reply

  4. Pingback: Top 10 List: Favorite Cookie Recipes | Brown Eyed Baker

  5. Savanna Mullan on April 27, 2011 at 12:20 am

    I have been looking for a recipe like this forever. I made this tonight and they turned out amazing!! Thank you so much.

    Reply

  6. April on May 1, 2011 at 11:55 am

    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)?

    Reply

    • Michelle on May 2nd, 2011 at 4:26 pm

      Hi April, I always weigh with a scale!

      Reply

      • April on May 19th, 2011 at 5:23 pm

        Excellent! Do you use 4.25 ounces per cup of flour?

        Reply

        • Michelle on May 19th, 2011 at 8:12 pm

          Yep, 4.25 ounces for all-purpose flour!

          Reply

  7. Savanna on May 2, 2011 at 8:34 pm

    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

    Reply

  8. Pat on May 7, 2011 at 9:29 pm

    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.

    Reply

  9. Pingback: oatmeal peanut butter cookie recipes

  10. Bailey (Window Seat Reader) on May 19, 2011 at 5:11 pm

    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!

    Reply

  11. Pingback: Peanut Butter Oat-y Chocolate Chip Cookies « The Teenage Foodie

  12. terri on May 28, 2011 at 12:35 pm

    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.

    Reply

  13. Dena on May 28, 2011 at 10:29 pm

    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.

    Reply

  14. Katy on May 30, 2011 at 5:07 pm

    Made these today – they are AMAZING!! Thanks for another great cookie recipe!

    Reply

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  17. Rebecca on June 5, 2011 at 1:24 pm

    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!

    Reply

  18. Pingback: easy recipes: a sweet snob’s favorite cookie | cocoblog

  19. Christine on June 26, 2011 at 3:50 pm

    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.

    Reply

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  22. candis on July 11, 2011 at 5:17 pm

    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.

    Reply

  23. Helen on July 12, 2011 at 7:07 am

    I just baked a batch and they are very nice! I used a small cookie scoop – perfect size and very cute! :D

    Reply

  24. Jennifer M on July 12, 2011 at 9:20 am

    I baked these over the weekend and they are amazing! The oats add such a wonderful texture. Thanks for the delicious recipe!

    Reply

  25. Kelly Coop on July 12, 2011 at 4:39 pm

    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

    Reply

  26. Helen on July 13, 2011 at 8:06 am

    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!! :D Thank you for sharing the wealth! Deeeelich! :D

    Reply

  27. Pingback: Sweet Sundays: Peanut Butter Oatmeal Chocolate Chip Cookies | Mind Your Bees and Trees

  28. Joy on July 24, 2011 at 9:27 pm

    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!

    Reply

  29. Shelby on August 6, 2011 at 12:47 am

    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 :]

    Reply

  30. Cate on August 6, 2011 at 9:31 am

    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!).

    Reply

  31. Danielle Grace on August 6, 2011 at 3:05 pm

    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.

    Reply

  32. Pingback: Peanut Butter-Oatmeal Chocolate Chip Cookies | Toffee Bits and Chocolate Chips

  33. Tania on August 13, 2011 at 12:26 am

    Can you refrigerate or freeze dough a day before?

    Reply

    • Michelle on August 13th, 2011 at 11:32 am

      Hi Tania, Sure, I don’t see why not!

      Reply

  34. Libby on August 18, 2011 at 11:20 am

    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 : )

    Reply

  35. kristin rinehart on August 18, 2011 at 3:41 pm

    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!

    Reply

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  38. Kate on August 31, 2011 at 3:39 pm

    These are amazing!! They have become my staple cookie recipe. EVEYONE loves them.

    Reply

  39. Beverly on September 3, 2011 at 12:31 pm

    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!

    Reply

  40. Holly on September 8, 2011 at 6:22 pm

    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!!

    Reply

  41. Melissa on September 11, 2011 at 8:13 pm

    I have been baking a lot of cookies from your blog, and I think this is my favorite one thus far. Thanks!

    Reply

  42. Tami on September 14, 2011 at 11:06 pm

    Fabulous! I used chocolate chunks……yummmmm!

    Reply

  43. Lisa Nebel on September 18, 2011 at 4:21 pm

    I cannot wait to make these!! They look wonderful.

    Reply

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  45. Amanda on September 30, 2011 at 6:25 pm

    What would you think about freezing the dough and baking later?

    Reply

    • Michelle on October 1st, 2011 at 9:29 am

      You could definitely freeze and bake later, they will just need an extra couple minutes in the oven.

      Reply

      • Amanda on October 1st, 2011 at 2:13 pm

        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?

        Reply

        • Michelle on October 1st, 2011 at 9:17 pm

          Hi Amanda, Generally I think cookie dough is definitely okay to freeze, just bake it for an extra minute or two.

          Reply

  46. Pingback: Peanut Butter, Oats and Chocolate Make Mondays Better | Hoping in God

  47. Helen on October 2, 2011 at 3:41 pm

    I made a fresh batch (again) today! They are by far the best of the best!! Thanks for great recipe!! :D

    Reply

  48. Diana on October 2, 2011 at 5:13 pm

    Just coming back for the third time to get this recipe! My husband is addicted to it, thanks so much!

    Reply

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