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 Peanut Butter Oatmeal Chocolate Chip Cookies 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 use it as your basic peanut butter oatmeal cookie recipe and add any mix-ins you love.
- They are big, thick and so chewy.
- How to make Peanut Butter Oatmeal Chocolate Chip Cookies
- Baker’s Tips
- Frequently asked questions and answers
- Why do my peanut butter oatmeal cookies don’t spread?
- How Long Do These Peanut Butter Oatmeal Cookies with Chocolate Chips last and how to store them?
- Can I Freeze These Peanut Butter Chocolate Chip Oatmeal Cookies?
- Recipe Video
How to make Peanut Butter Oatmeal Chocolate Chip Cookies
Combine melted butter, white, and brown sugar in a large bowl and mix to combine.
NOTE: The melted butter makes sure that the cookies spread more throughout baking. With room temperature butter these Peanut Butter Oatmeal Chocolate Chip Cookies would be much thicker. Thick is good, but I love to have these cookies not overly thick.
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 Peanut Butter Oatmeal 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.
NOTE: I often use real bourbon vanilla beans for baking. It is up to you if you use them as well or pure vanilla extract. The texture of these oatmeal cookies doesn’t depend on that decision.
TIP: For these cookies, I do not recommend using all-natural peanut butter because the consistency of the cookies doesn’t turn out well. The cookies are getting too dry, and the texture is crumbly. I always use creamy peanut butter from Skippy for baking.
Now add flour, baking powder, and salt.
Then stir in oats and chocolate chips.
NOTE: You can use a combination of chocolate chips and chopped chocolate bars or either one of those. Go with the one you like more.
Then scoop 24 cookie dough balls on a parchment paper lined baking sheets and top with additional chocolate chips or chunks.
Bake the cookies at 350°F / 175°C for 11-13 minutes until the cookies look dry, puffed, and pale.
- Don’t overmix the cookie dough at any step or your cookies end up dry. Just mix to combine.
- The cookies should be taken out of the oven when they start looking matt and dry but soft in the center. Baking the cookies too long leads to dry cookies.
- Let enough space in between the cookies. Depending on the size of your oven and baking sheets, I recommend placing just 6-8 cookies 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 white or milk chocolate chips, cranberries, or nuts.
To make chocolate peanut butter oatmeal cookies, just replace 1/2 cup of flour with 1/2 cup of Dutch-processed cocoa powder.
Frequently asked questions and answers
Why do my peanut butter oatmeal cookies don’t spread?
- Too much of flour or too little of wet ingredients. You can tell that you have too much flour in your cookies when they stay in shape like golf balls. Also, make sure that you use the correct egg size (large). ALWAYS, spoon and level the flour. Measure all other ingredients correct as well.
- Incorrect oven temperature. A too cold oven causes the cookies to spread not enough. Use an oven thermometer and you are good to go.
So now is the question, how do you find out that you have a too dry cookie dough that won’t spread in the oven?
Always test your cookie dough by baking just one cookie and look if it spreads too much or not at all to make adjustments.
If it spreads too much, just add more flour. If it doesn’t spread enough, then you can still bake the cookies by flattening the unbaked cookie dough to about thumb 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.
How Long Do These Peanut Butter Oatmeal Cookies with Chocolate Chips last and how to store them?
You should store these cookies in an airtight container. They will last up to 4 days on the counter or in the pantry. It is necessary to make sure the cookies have cooled entirely before storing, otherwise, you will have condensation.
Can I Freeze These Peanut Butter Chocolate Chip Oatmeal Cookies?
Yes, you can freeze them. Bake the cookies and allow them to cool all the way. Once they have cooled, place them in an airtight container 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 is one reason why this is one of my favorite peanut butter and chocolate recipes. You can bake them once and enjoy them for months.
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Looking for more Cookie Recipes?
These Peanut Butter Oatmeal Chocolate Chip Cookies are super chewy. All you need is just 11 ingredients and 10 minutes of active preparation time. 2 cups oats, 2 cups chocolate chips, and 1 cup peanut butter!
- 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 your cookies will dry out. Slowly stir in oats and chocolate to combine.
Scoop 24 balls of cookie 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.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.