peanut butter oatmeal chocolate chip cookie recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

I have been making this peanut butter oatmeal chocolate chip cookie recipe for years and it is a staple in my house. My kids love them for after school snacks and they disappear fast from the cookie jar. The combination of peanut butter and oatmeal gives these cookies a chewy texture and a bit more substance than a regular cookie, plus the oats add some fiber which makes me feel a little better about handing them out. They are perfect for bake sales, potlucks, or just a treat with your afternoon coffee. This recipe is simple and uses ingredients I always have on hand, so I never have to make a special trip to the store.

Peanut Butter Oatmeal Chocolate Chip Cookies

4.7 from 1154 votes

These soft and chewy cookies combine creamy peanut butter, hearty oats, and rich chocolate chips for a perfect treat. They are easy to make and always a crowd pleaser.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 24 cookiesCuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cookies

1 cup creamy peanut butter
1/2 cup unsalted butter softened
1 cup packed brown sugar
1/2 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1 cup semi sweet chocolate chips

👨‍🍳Directions

1Preheat oven to 350 degrees F and line baking sheets with parchment paper.
2In a large bowl, beat together peanut butter, butter, brown sugar, and white sugar until smooth and creamy.
3Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
4In a separate small bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5Stir in rolled oats and chocolate chips until evenly distributed.
6Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
7Bake for 10 to 12 minutes, until edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

🔧Equipment

Large mixing bowl
Electric mixer or whisk
Measuring cups and spoons
Baking sheet
Parchment paper
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 10g💛Saturated Fat: 4g❤️Cholesterol: 20mg🧂Sodium: 180mg🌾Total Carbs: 22g🥦Dietary Fiber: 2g🍬Sugars: 14g🥩Protein: 4g

📝Notes

For a less sweet cookie, use dark chocolate chips. You can also use natural peanut butter, but the texture may be slightly different. Store cookies in an airtight container for up to a week.

Watch Video Of How Peanut Butter Oatmeal Chocolate Chip Cookies Works

This peanut butter oatmeal chocolate chip cookie recipe is one I always come back to because it is reliable and delicious. The cookies are soft, chewy, and packed with flavor, making them perfect for any occasion from a casual family dessert to a holiday cookie exchange. I hope you enjoy making them as much as my family does.

❓ Frequently Asked Questions About Peanut Butter Oatmeal Chocolate Chip Cookies

1. Can I use natural peanut butter?

Yes, you can use natural peanut butter. Just be aware that the dough may be a little less cohesive because natural peanut butter has less stabilizers. The cookies might spread a bit more, but they will still taste great.

2. Can I make these cookies gluten free?

Absolutely. Substitute the all purpose flour with a 1 to 1 gluten free baking flour blend. Also make sure your oats are certified gluten free if you need to avoid cross contamination.

3. How do I store these cookies?

Store them in an airtight container at room temperature for up to 1 week. You can also freeze the baked cookies for up to 3 months. Just thaw them at room temperature before serving.

4. Can I use quick oats instead of rolled oats?

Yes, quick oats will work fine. They will give the cookies a slightly softer texture and a less chewy oat bite. Rolled oats give a more distinct oat texture.

5. Why did my cookies spread too much?

If your cookies spread too much, it could be because the butter was too soft or the dough was too warm. Try chilling the dough for 30 minutes before baking. Also make sure you are measuring your flour correctly by spooning it into the measuring cup and leveling it off.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts