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You cannot find more perfect cookies than these Oatmeal Chocolate Chip Peanut Butter Cookies. They are made with creamy peanut butter, oats, and all the chocolate chips you can dream of.
These are for peanut butter lovers too with the additional natural peanut butter with makes these the best chewy cookies out there.
When you make these chewy peanut butter oatmeal cookies for the best results you will need to make sure they have a decent chill time to get the best texture for the cookies.
But, I promise you, when they are done, this is sure to be your new favorite cookies recipe to make for a perfect treat after school.
Recipe Ingredient Notes
To make Oatmeal Chocolate Chip Peanut Butter Cookies, you will need the following ingredients:
- Butter, room temperature
- Granulated sugar
- Brown sugar
- Peanut butter
- Eggs, room temperature
- Egg yolk, room temperature
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon (optional)
- Old-fashioned oats
- Semi-sweet chocolate chips
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Oatmeal Chocolate Chip Peanut Butter Cookies:
- Cream. To the bowl of a standup mixer (or a large bowl with an electric mixer), add the butter, sugars, and peanut butter. Beat on medium-high speed until fluffy and significantly lightened in color.
- Add the eggs and vanilla. Add the eggs and the egg yolk one at a time, mixing until incorporated after each addition. Scrape down the sides of the mixing bowl and add the vanilla. Mix to incorporate.
- Add the dry ingredients. Right on top of the wet ingredients, add the flour, baking powder, baking soda, salt, and cinnamon. Mix on low speed just until the flour mixture is incorporated. Scrape down the sides of the bowl.
- Add the mix-ins. Add the oats and mix until just incorporated. Add the chocolate chips and mix until just incorporated.
- Chill. Transfer the cookie dough to a large Ziplock bag and chill in the refrigerator for at least 1 hour or up to 3 days.
- Prepare to bake. Preheat the oven to 350 ℉ and line 2 cookie sheets (you might need more depending on the size of the cookie sheet) with parchment paper.
- Bake. Remove the cookie dough from the refrigerator. Use your hands or a large cookie scoop to form the dough into 2.5-inch balls. Arrange the dough balls on the prepared cookie sheets 2 inches apart. Bake cookies for 14 minutes. When they are done, let them cook on a wire rack.
- Cool. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Oatmeal Chocolate Chip Peanut Butter Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Best tips for making this peanut butter oatmeal chocolate chip cookie recipe:
- If you can, stick with using old-fashioned rolled oats for this recipe. However, in a pinch, the quick oats can substitute.
- For frozen cookie dough, scoop the giant cookies into balls and then freeze them on a sheet. Once frozen transfer them to a freezer bag and pull one or more of the cookie dough balls out when you want a cookie.
- Mix up the flavors with either peanut butter chips or even butterscotch chips, or make a triple-chip cookie!
- Always chill the cookie dough when making cookies. However, if you want to skip that step, press the cookies into a 9×13 inch pan to make cookie bars and bake them at 350 ℉ for 25-30 minutes until they are cooked through to your liking.
Enjoy More Delicious Chocolate Chip Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Oatmeal Chocolate Chip Peanut Butter Cookies
- Cake Batter Chocolate Chip Cookies
- Chocolate Chip Mug Cookie
- Chocolate Chip Pudding Cookies
Oatmeal Chocolate Chip Peanut Butter Cookies
You won't find more perfect cookies than these Oatmeal Chocolate Chip Peanut Butter Cookies. Made with pb, oats, and chocolate chips!
Serving Cookies
Ingredients
- 1 cup butter, room temperature
- ¾ cup granulated sugar
- 1 ¼ cup brown sugar
- 1 cup peanut butter
- 2 eggs, room temperature
- 1 egg yolk , room temperature
- 1 ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon, optional
- 2 cups old fashioned oats
- 2 cups chocolate chips
Instructions
- To the bowl of a standup mixer, add the butter, sugars, and peanut butter. Beat on medium-high speed until fluffy and significantly lightened in color.
- Add the eggs and the egg yolk one at a time, mixing until incorporated after each addition. Scrape down the sides of the mixing bowl and add the vanilla. Mix to incorporate.
- Right on top of the wet ingredients, add the flour, baking powder, baking soda, salt, and cinnamon. Mix on low speed just until incorporated. Scrape down the sides of the bowl.
- Add the oats and mix until just incorporated. Add the chocolate chips and mix until just incorporated.
- Transfer the cookie dough to a large Ziplock bag and chill in the refrigerator for at least 1 hour or up to 3 days.
- Preheat the oven to 350 ℉ and line 2 cookie sheets (you might need more depending on the size of the cookie sheets) with parchment paper.
- Remove the cookie dough from the refrigerator. Use your hands or a cookie scoop to form the dough into 2.5-inch balls. Arrange the dough balls on the prepared cookie sheets 2 inches apart. Bake for 14 minutes.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
If you can, stick with using old-fashioned rolled oats for this recipe. However, in a pinch, the quick oats can substitute.
Nutrition
Calories: 337 kcal · Carbohydrates: 40 g · Protein: 5 g · Fat: 19 g · Saturated Fat: 9 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Trans Fat: 0.3 g · Cholesterol: 42 mg · Sodium: 228 mg · Potassium: 161 mg · Fiber: 1 g · Sugar: 27 g · Vitamin A: 267 IU · Vitamin C: 0.003 mg · Calcium: 46 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This will be my “Go-To” dessert recipe!! I made these over the week-end. I was pressed for time, so the dough went straight from the bowl to a 12×16 pan (no refrigeration) becoming a bar dessert instead of a cookie. These were fabulous and everyone loved them. Thanks for sharing.