The combination of chewy rolled oats, creamy peanut butter and chocolate nuggets is a perfect balance of flavors and textures for a chewy cookie.
This peanut butter oatmeal chocolate chip cookie recipe is super easy to make, and can be whipped up in a jiffy after dinner. You can use any size scooper, but I used a regular sized ice cream scooper to make these giant cookies.
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Do you have foods that bring up a long ago memory that's even more delicious than the food? This cookie is one of them for me.
The day I first had these was a rainy day in Portland, Oregon. My oldest granddaughter was around 6 years old at the time, and we made a pasta dinner with her mom, including making homemade pasta. (A fabulous way to spend a rainy afternoon, IMO.)
My daughter-in-law and I made a game out of it to keep little Natalie engaged, attention spans of a 6-year-old being what they are. It was such fun. And then my daughter-in-law surprised us with these cookies afterwards, for us all to enjoy together.
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- All-purpose flour - I like King Arthur flour for it's consistency.
- Baking powder
- Baking soda
- Unsalted butter
- Sugar
- Brown sugar - if you don't have any on hand, it's easy to make your own brown sugar.
- Peanut butter - a cheaper brand of peanut butter, such as Skippy, is better in this recipe than with the healthier, natural, peanut butters.
- Egg
- Vanilla extract - if you don't have any, check out these substitution suggestions.
- Rolled oats - don't use instant oats in this recipe.
- Chocolate chips - semi-sweet chocolate and milk chocolate chips both work great in this recipe.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment
- Cookie sheet
- Parchment paper
- Kitchen scale
- Whisk
- Standing mixer with a whisk attachment
- Cookie scoop or ice cream scoop (depending on the size of cookies you want)
📝 Instructions Overview
Detailed instructions for making this peanut butter oatmeal chocolate chip cookie recipe are in the recipe card below, but here's an overview!
Step 1
Whisk. Weigh the flour and whisk together with the baking soda, salt and baking powder. This evenly distributes the leaveners and salt through the four.
Step 2
Whip. Using a standing mixer fitted with the whisk attachment, mix together the butter and sugars until the butter is light and fluffy. Whip in the peanut butter.
Step 3
Fold. Using a rubber spatula, fold in the flour mixture. Once it's mixed in, fold in the oats and chocolate chips.
Step 4
Scoop. Line a plate, small baking sheet or something that fits into your freezer with parchment paper. Scoop the cookie batter onto a the parchment paper, and put into the freezer for 15 - 20 minutes.
Step 5
Bake. Transfer the well-chilled cookie dough scoops to a parchment paper lined cookie sheet, and bake. Allow to cool for at least 15 minutes before eating. This allows the cookie to set up.
🎯 Preparation Tips
- Don't over-stir the cookie dough, as this can make the cookie dough tougher. This is why I add the flour, oats and chocolate chips by hand using a rubber spatula.
- These cookies will spread, so be sure to space them 2-inches apart on the cookie sheet. I chill the cookie dough balls in the freezer for 15 minutes before sliding into the oven but this is optional. There's a lot of butter in these cookies as a ratio to the flour, and a deep chill will help.
- Do not over bake these cookies if you want them soft and chewy! I pull them from the oven once the outside edges look firm, and then cool on a cooling rack to allow them to set up.
- Using a large cookie scoop (ice cream scoop), I was able to fit all the cookies on one cookie sheet. If you make smaller cookies, you will need to make these in 2 batches.
- If making these cookies in batches, run cool water over the cookie sheet from the first batch to cool it down before add scoops of dough onto it for the second batch.
👩🍳 FAQ
Can I use a baking sheet to make these cookies instead of a cookie sheet?
The most important piece of equipment in baking cookies is a cookie sheet. This may seem obvious, but many folks think a baking sheet is the same thing.
Additionally, I prefer cookie sheets that are insulated. This means hot air circulates between two layers of whatever the cookie sheet is made out of. This promotes an even baking, and makes it almost impossible to bake cookies with burned bottoms.
Check out this post for the important differences between baking sheets and cookie sheets.
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Peanut Butter Oatmeal Chocolate Chips Cookies
Ingredients
- ¼ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ½ cup unsalted butter room temperature
- ½ cup peanut butter
- ½ cup sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup quick cooking oats
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt in a medium bowl to thoroughly distribute the baking soda and powder through the flour. Set aside.
- In the bowl of a standing mixer fitted with a paddle attachment, beat together the butter, sugars, and peanut butter for a few minutes, just until the dough comes together. Add the egg and vanilla extract, and continue to beat only until incorporated.
- Add the dry ingredients gradually on the lowest setting of the mixer, or do this by hand. Fold in the oats and chocolate chips by hand, using a rubber spatula.
- Using an ice cream scooper, scoop the dough onto the prepared baking sheets. Bake for 8 - 10 minutes.
Notes
- Sometimes I like a thin crispy cookie, for example to go with ice cream. For that, I beat the butter and sugars together for a couple of minutes in a standing mixer, fitted with a paddle attachment. The butter should turn a slightly lighter, and will become fluffy. I add the egg, and continue beating for another minute or two, before folding in the dry ingredients.
- If you prefer a thicker, chewier cookie, just mix the ingredients together until they all come together into a dough, and no longer than that.
- You will have better baking results with a cheaper brand of peanut butter, such as Skippy, than with the healthier, natural, peanut butters.
- When removing the cookies from the oven, before reusing the baking pan, cool the pan off with running water before scooping more cookie dough onto it.
- The dough can be frozen in scoops for easy defrosting and baking off when you want a few!
lizthechef
Sounds fun. Not much of a baker, I will try to add a cookie post soon. Might need a little coaching on the link-age.
The Wimpy Vegetarian
I'm happy to help you get it all linked up if you make some cookies, Liz! It's very fun.
lizthechef
Hope my cookies are linked - confused as to the actual site to view all the recipes...But that's me, of course...Love this idea!
Robin
Thanks for the shout out! Good memories for us too! Now I'm hungry...
The Wimpy Vegetarian
Looking forward to cooking with you and Natalie again in February! xo
Jennifer @ Peanut Butter and Peppers
These look wonderful and healthy, I love that!!
The Wimpy Vegetarian
Thanks much Jennifer! I hope you have a chance to try them!!
Soni
Delicious looking cookies Susan!On my to-make list 🙂
The Wimpy Vegetarian
Thanks Soni! They're really addictive!
Deanna @ Teaspoon of Spice
These are like the 3 best kinds of cookies rolled into one! Look delish!
The Wimpy Vegetarian
Thanks so much Deanna! These are 3 of my favorite cookie flavors too!!
knitstamatic
Oatmeal, chocolate and peanut butter, what could be better?
The Wimpy Vegetarian
Triple threat in the cabinet, I can tell you!
juniakk
peanut butter and chocolate are my favorite flavors together! these cookies look crispy and yum! sending some #cookielove to u! so glad u are hosting with us!
The Wimpy Vegetarian
It's very fun, juniakk!! Thanks for inviting me aboard!
Raji
This is a classic combination...love it..these cookies look absolutely wondeful..sending you lots of #cookielove.
The Wimpy Vegetarian
Thanks Raji! I'm loving the #cookielove!
@Mango_Queen
They look soooo irresistable! Can't stand how delish they look. Glad you joined CookieLove with us!
The Wimpy Vegetarian
Thanks Mango Queen! I'm glad I joined too. Thanks!
Richa@HobbyandMore
love this thin version of the ever fave combination! lovely pictures!
The Wimpy Vegetarian
Thanks Richa! It's one of my favorite combos too!
Laura @ The Art of Cooking Real Food
Great recipe! And thank you so much for sharing your Cook's Notes - they are extremely helpful to some of us (ahem).
The Wimpy Vegetarian
Thanks so much Laura! Thanks for stopping by.
Reem | Simply Reem
Delicious cookies....
Peanut Butter and Chocolate are my favorites...
Yummm
The Wimpy Vegetarian
Me too! Thanks so much for stopping by, Reem!
TasteFood
This sounds like 3 cookies in 1 - that's what I call one-stop shopping. Yum!
The Wimpy Vegetarian
What a great way to look at it, Lynda! Thanks!
BigFatBaker
Oh my gosh I didn't know that about beating the butter and sugars vs not. That is why I always have thinner crispy cookies. Thank you for sharing! I love the flavors in this...totally irresistible. Nice to host #cookielove with you!
The Wimpy Vegetarian
Thanks BigFatBaker! I'm loving all the #cookielove!
Liz
Oh, these sound incredible! Oats, pb and chocolate? YUM! Thanks so much for joining our cookie blog hop 🙂
The Wimpy Vegetarian
My pleasure - but if gain that 10 pounds back, I'm blaming the cookie blog hop and everyone's great cookies 🙂
Suzanne
the perfect crunchy cookie for dunking in some cold milk!
The Wimpy Vegetarian
Totally, Suzanne!! It's PERFECT for dunking. Thanks!!
spicegirlfla
Three cookies in one and healthy! I like your tips too, great recipe!
The Wimpy Vegetarian
Thanks so much spicegirlfla and thanks for stopping by!! I hope you try them!
lapadia
Fun! Happy Holidays 🙂
The Wimpy Vegetarian
Very, very fun. I was really happy to see your biscotti addition too!! Happy Holidays to you and your family, Linda 🙂
georgiecakes
Whoa, those are some crispy scrumptious looking cookies!
The Wimpy Vegetarian
Thanks so much georgiecakes!!
EA Stewart
These sound so incredibly yummy, and I love your idea to freeze the dough in balls to bake later. I'd love to try making a gluten-free version which should be easy since there is very little flour. So happy you joined #cookie love !!
The Wimpy Vegetarian
I just saw your comment here, EA Stewart! I thought I replied to it already - my apologies. Yes, a gluten-free version shouldn't be difficult to do at all. As you say - there's very little flour in them to begin with!
The Wimpy Vegetarian
Thanks EA Stewart! Going gluten-free with these should definitely be easy :-). I have really enjoyed doing #cookie love with you guys!! I've got a ton of really great cookie recipes now!!
Becky
We love peanut butter, oats and chocolate, so all three in a cookie is pure heaven. Lots of #cookielove, and so nice co-hosting with you.
The Wimpy Vegetarian
Thanks so much Becky! And backatcha!
sylvia@peaches and donuts
ooooohhhh, you made peanut butter ones too!!!!! yummyyyy!!!!
The Wimpy Vegetarian
I love peanut butter cookies, it all its forms. But adding in the oatmeal and chocolate - it's a party!! Thanks for stopping by. Happy Holidays!!