If you’re looking for a treat that brings together everything you love about classic cookies, these Peanut Butter Oatmeal Chocolate Chip Cookies are about to become your new obsession. Imagine the rich nuttiness of creamy peanut butter, the chew of hearty oats, and the melty pockets of semisweet chocolate chips all in one bite! They’re soft in the center, barely crisp around the edges, and truly irresistible. Whether you’re baking for a family gathering or just treating yourself on a lazy afternoon, this recipe creates cookies that are both nostalgic and delightfully satisfying.
Ingredients You’ll Need
With just a handful of pantry staples, you’ll be amazed at how these simple ingredients combine to create such complex, crave-worthy flavor. Each element plays a key part in the final texture, taste, and even the golden color of these cookies, so let’s give them the spotlight they deserve!
- Unsalted butter (1/2 cup, softened): This is the secret to that perfectly tender and rich crumb—make sure it’s softened for easy mixing.
- Creamy peanut butter (1/2 cup): Delivers that unmistakable nutty flavor and helps keep the cookies moist.
- Granulated sugar (1/2 cup): Adds sweetness and helps give the cookies a little crispness around the edges.
- Packed brown sugar (1/2 cup): Brings a hint of caramel flavor and makes the centers extra chewy.
- Large egg (1): Binds everything together for a cohesive dough.
- Vanilla extract (1 teaspoon): Elevates all the flavors and adds a warm aroma.
- All-purpose flour (3/4 cup): Forms the base of the dough and provides structure.
- Baking soda (1/2 teaspoon): Gives the cookies just the right lift and texture.
- Salt (1/4 teaspoon): Balances the sweetness and enhances the peanut butter flavor.
- Old-fashioned rolled oats (1 cup): Adds a hearty, chewy bite that’s so satisfying.
- Semisweet chocolate chips (3/4 cup): Melty chocolate in every bite—need I say more?
How to Make Peanut Butter Oatmeal Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F—this ensures your cookies bake evenly and get that gorgeous golden color. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Trust me, nothing ruins the anticipation of fresh-baked cookies like having them glued to the pan!
Step 2: Cream the Butters and Sugars
In a large mixing bowl, combine the softened butter, creamy peanut butter, granulated sugar, and packed brown sugar. Grab your electric mixer (or a sturdy wooden spoon and some elbow grease) and beat everything together until it’s light and fluffy. This step is key for creating cookies with perfect texture—don’t rush it!
Step 3: Add the Egg and Vanilla
Crack in the large egg and pour in the vanilla extract. Beat again until the mixture is smooth and fully blended. The egg helps everything stick together, while the vanilla gives a subtle warmth that makes these Peanut Butter Oatmeal Chocolate Chip Cookies so inviting.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This quick step ensures the baking soda and salt are evenly distributed, so your cookies bake up with just the right rise and flavor balance. Gradually add this dry mix to your wet ingredients, stirring just until combined—overmixing can make cookies tough!
Step 5: Stir in the Oats and Chocolate Chips
Now, for the fun part: gently fold in the old-fashioned rolled oats and semisweet chocolate chips. The oats make the cookies hearty and perfectly chewy, while the chocolate chips add those irresistible melty pockets that make every bite special.
Step 6: Shape and Bake
Scoop tablespoon-sized balls of dough onto your prepared baking sheet, leaving about 2 inches between each one—they’ll spread a bit as they bake. Pop them in the oven for 10 to 12 minutes, or until the edges are golden and the centers are just set. Don’t overbake; slightly underbaked means soft and chewy!
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes (they’ll finish setting up), then transfer them to a wire rack to cool completely. If you’re like me, you’ll sneak one while it’s still warm—the chocolate is gooey, the edges are crisp, and the center is pure heaven.
How to Serve Peanut Butter Oatmeal Chocolate Chip Cookies
Garnishes
A little sprinkle of flaky sea salt on top right after baking takes these cookies to the next level, enhancing both the peanut butter and chocolate flavors. If you’re feeling fancy, drizzle with a bit of melted chocolate or a dusting of powdered sugar for a bakery-style finish.
Side Dishes
A tall, cold glass of milk is the classic pairing for Peanut Butter Oatmeal Chocolate Chip Cookies, but they’re also fantastic with a scoop of vanilla ice cream or a mug of hot cocoa. For something a little different, try them with a creamy latte or fresh berries on the side.
Creative Ways to Present
Stack these cookies in a cellophane bag tied with a bright ribbon for a sweet homemade gift, or arrange them on a pretty platter for a party dessert table. For a playful twist, sandwich a scoop of ice cream between two cookies for the ultimate homemade ice cream sandwich—trust me, it’s a showstopper!
Make Ahead and Storage
Storing Leftovers
These cookies keep beautifully at room temperature in an airtight container for up to five days. Layer them with parchment paper to prevent sticking and maintain their soft, chewy texture. They’re just as delicious on day three as they are fresh out of the oven!
Freezing
Peanut Butter Oatmeal Chocolate Chip Cookies are freezer-friendly! Simply let them cool completely, then store in a freezer-safe bag or container for up to three months. You can also freeze unbaked dough balls and bake them straight from the freezer whenever a craving strikes.
Reheating
If you love warm cookies, pop a baked cookie in the microwave for about 10 seconds to bring back that fresh-from-the-oven magic. If you’re baking frozen dough, just add an extra minute or two to the baking time—no need to thaw!
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add extra texture and a bit of peanutty crunch to your Peanut Butter Oatmeal Chocolate Chip Cookies. Just swap it in for creamy—no other changes needed.
What kind of oats work best?
Old-fashioned rolled oats are ideal for this recipe, as they give the cookies a hearty, chewy texture. Quick oats can be used in a pinch, but avoid steel-cut oats, which won’t soften enough during baking.
Can I substitute other types of chocolate chips?
Yes! Semisweet chocolate chips are classic, but dark chocolate chips offer a richer flavor, and milk chocolate chips will make the cookies a bit sweeter. You can even add peanut butter or white chocolate chips for a fun twist.
How do I make these cookies gluten-free?
Simply use a cup-for-cup gluten-free all-purpose flour blend and make sure your oats are certified gluten-free. The results are still delicious and chewy—no one will know the difference!
Why are my cookies dry or crumbly?
Dry cookies can result from overbaking or adding too much flour. Make sure to measure ingredients carefully and take the cookies out when the edges are just golden and the centers still look slightly soft—they’ll finish setting as they cool.
Final Thoughts
If you’re searching for a foolproof, crowd-pleasing cookie recipe, these Peanut Butter Oatmeal Chocolate Chip Cookies absolutely deserve a spot in your baking rotation. They’re comforting, packed with flavor, and so easy to whip up—give them a try and watch them disappear faster than you can say “just one more!”
Print
Peanut Butter Oatmeal Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously soft and chewy Peanut Butter Oatmeal Chocolate Chip Cookies combining the rich flavors of creamy peanut butter, hearty oats, and melty chocolate chips. Perfectly balanced sweetness and a delightful texture make these cookies a classic American dessert favorite that’s easy to bake and irresistible to eat.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup old-fashioned rolled oats
Add-ins
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and packed brown sugar until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the batter is smooth and homogenous, ensuring all ingredients are incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet peanut butter mixture, stirring gently just until combined to avoid overmixing which can toughen cookies.
- Incorporate Oats and Chocolate Chips: Stir in the rolled oats and semisweet chocolate chips evenly throughout the cookie dough for texture and flavor.
- Scoop Dough: Using a tablespoon-sized scoop or spoon, place balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges turn golden and the centers are just set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For chewier cookies, slightly underbake them and let them finish setting on the baking sheet.
- Use chunky peanut butter instead of creamy for added crunch and texture.
- Swap semisweet chocolate chips with dark chocolate chips for a richer chocolate flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
