These Peanut Butter Oatmeal Chocolate Chip Cookies are super chewy. All you need is just 11 ingredients and 10 minutes of hands-on prep time. 2 cups oats, 2 cups chocolate chips, and 1 cup peanut butter!
If you love peanut butter and chocolate as much as I do then check out my Peanut Butter Chocolate Fudge because they are out-of-this-world creamy and oh so delicious.
Why this recipe works:
- It's incredibly easy to make.
- All you need is just 1 bowl...
- ...and 10 minutes of hands-on prep time.
- You can add any mix-ins you love.
- They are big, thick and so chewy.
Combine melted butter, white, and brown sugar in a large bowl and mix to combine.
As in many cookie recipes, this recipe contains white and brown sugar. White sugar lets the cookies more spread, and brown sugar keeps the cookies more compact what leads to a chewier texture.
These cookies are already beyond chewy because of the oats. So having more white sugar in this recipe lets the cookies more spread. The cookies will be about as thick as a thumb.
After mixing the butter and sugars, add eggs, vanilla, and peanut butter. Mix just until combined.
Then add flour, baking powder, and salt.
Stir in oats and chocolate chips.
Then scoop 24 dough balls on a parchment paper-lined baking sheets and top with additional chocolate chips or chopped bars. Bake them at 350°F / 175°C for 11-13 minutes until they look dry, puffed, and pale.
- The melted butter makes sure that they spread more throughout baking. With room temperature butter they wouldn't flatten enough.
- I do not recommend using all-natural peanut butter because the consistency doesn’t turn out well. They are getting too dry, and the texture is crumbly. I always use creamy peanut butter from Skippy for baking.
- Don’t overmix the dough at any step or they end up dry. Just mix to combine.
- They should be taken out of the oven when they start looking matt and dry but soft in the center. Baking them for too long makes them dry.
- Let enough space in between them. Depending on the size of your oven and baking sheets, I recommend placing just 6-8 balls of dough on one baking sheet. If they are too close together, they spread together and don’t get crispy edges. And you want the crispy edges. We all want them.
To be honest, I do not recommend any substitution for this recipe except the chocolate chips. You can add any mix-ins you want but stay at 2 cups in total. These cookies would be delicious with either white or milk chocolate chips, cranberries, or nuts.
You can use a combination of chocolate chips and chopped chocolate bars or either one of those. Go with the one you like more.
Why didn't they spread?
- Too much of flour or too little of wet ingredients. You can tell that you have too much flour in your dough when they stay in shape like golf balls during the baking process. Also, make sure that you use the correct egg size (large). ALWAYS, spoon and level the flour. Measure all other ingredients correctly as well.
- Incorrect oven temperature. A too cold oven causes them to spread not enough or not at all. Use an oven thermometer and you are good to go.
So the question is, how do you find out that you have a too dry dough that won't spread in the oven?
Always test your dough by baking just one cookie and look if it spreads too much or not at all and make adjustments.
If it spreads too much, just add more flour little by little (1 tbsp at the time). If it doesn't spread enough, then you can still bake the cookies by flattening the unbaked cookie dough to about 1/2-inch (1.25cm) thickness.
Then bake them about 1-2 minutes shorter. They may be not as chewy and soft as they should but you saved the dough from landing in the trash can and the taste is still amazing. Avoid food waste whenever possible.
Store them in an airtight container at room temperature for up to 4 days. It is necessary to make sure they have cooled entirely before storing, otherwise, you could have condensation.
Bake as directed and once they have cooled, place them in an airtight container or freezer bags, or wrap them tightly in plastic wrap, and freeze. They will last around 3 months in the freezer.
To serve, just take them out and set them on the counter until they have thawed completely. This will take about 1-2 hours, or reheat in the microwave.
Looking for more cookie recipes? Then try the following as well:
Peanut Butter Oatmeal Chocolate Chip Cookies
- 1 cup unsalted butter, melted (226g)
- 3/4 cup granulated white sugar (150g)
- 1/2 cup packed light brown sugar (100g)
- 2 large eggs
- 1 cup creamy peanut butter (260g)
- 2 vanilla beans* (or 2 tsp vanilla extract)
- 1 1/2 cups all-purpose flour, spooned and leveled (180g)
- 2 tsp baking powder
- 1 tsp salt
- 2 cups old-fashioned rolled oats (200g)
- 2 cups semi-sweet chocolate chips or chopped chocolate bars (350g)
- Preheat oven to 350°F (175°C). Line three baking sheets with parchment paper. Set aside.
- Combine the butter with the sugars in a large mixing bowl and stir with a handheld or stand mixer fitted with a paddle or whisk attachment on medium-low speed just until combined, for about 1 minute.
- Add the eggs, peanut butter, and vanilla* and mix for about 30 seconds just until combined.
- Add the flour, baking powder, and salt and mix until incorporated. Don’t overmix at any step or they will dry out. Slowly stir in oats and chocolate to combine.
- Scoop 24 balls of dough and arrange 6-8 cookies on one baking sheet with about 2-3 inches space in-between. Bake one sheet after another for about 11-13 minutes. Remove from oven when they look puffy and dry and are very lightly browned on the edges.
- Let cool for about 5 minutes until they get firm enough to move them. Then transfer the cookies to a cooling rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature up to 4 days.