Soft and Chewy Peanut Butter Oat Chocolate Chip Cookies

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Soft and Chewy Peanut Butter Oat Chocolate Chip Cookies – 3 favorite cookies combined in 1 so you don't have to choose! Easy recipe, without mixing, and always a success!

Chocolate Peanut Butter Oatmeal Cookies

I love finding recipe gems buried in my own files. Recipes I made years ago, forgotten and with only small changes, are new again.

After almost six years of blogging and two cookbooks, some cookies on the go are truly memorable and stand out. This cookie base is one of them.

What I love about the recipe is that it combines three cookie jar favorites into one so you don't have to choose: peanut butter, oatmeal, and chocolate chips. The Peanut Butter Oat Chocolate Chip Cookie Recipe is adapted from my 2011 Peanut Butter Oatmeal White Chocolate Chewy Cookies I loved those cookies so much that I included them in my first cookbook.

The softness of peanut butter cookies, the chewyness of oatmeal cookies, and chocolate chips all come together. I recently had three readers the same day commenting on what they did and loved my old recipe. It made me think of those cookies and how good they are.

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So I traded the white chocolate chips for semi-sweet, slightly reduced the brown sugar and made cookies twice as big as the original ones. Bigger is better when it comes to cookies.

The Chocolate Peanut Butter Oatmeal Cookie Recipe calls for melted butter instead of butter so you can mix the dough in a bowl. I love it when I don't have to dirty my mixer.

These peanut butter and oatmeal chocolate chip cookies are soft, chewy, perfectly thick, with plenty of melted chocolate, and three cookies in one close the deal.

What's in the Chocolate Chip Oatmeal Peanut Butter Cookies?

To make these peanut butter oatmeal chocolate chip cookies, you will need:

  • Unsalted butter
  • Creamy peanut butter
  • Eggs
  • Light brown sugar
  • Granulated sugar
  • Vanilla extract
  • Old fashioned oatmeal
  • All-purpose flour
  • Sodium bicarbonate
  • Salt
  • Semi-sweet chocolate chips
  • Peanut Butter Chips

How to Make Chocolate Chip Peanut Butter Oatmeal Cookies

These peanut butter and oatmeal chocolate chip cookies are so easy to make! You will first have to melt the peanut butter and butter in the microwave, then mix the eggs, sugars and vanilla. Mix the remaining ingredients, followed by the chocolate chips and peanut butter chips.

Use a large cookie spoon to scoop out the cookie dough. Place on a plate, cover with plastic wrap, and chill for at least 2 hours before baking.

These cookies should be baked until the edges have set and the tops have set, even if they are slightly raw, pale, and shiny in the center.

Do I have to cool the cookie dough?

Yes, you MUST cool cookie dough. Do not bake with dough not refrigerated because cookies will bake thinner, flatter, and more likely to spread. This cookie dough is a little oily before it cools and it becomes less oily as it cools.

Can I use instant oatmeal?

No, you should use old-fashioned rolled oats in these peanut butter and oatmeal chocolate chip cookies. Instant oatmeal is too powdered and will make the cookie dough too dry.

Tips for Making Chocolate Chip Oatmeal Peanut Butter Cookies

I loaded this peanut butter oatmeal cookie recipe with chocolate chips and peanut butter chips, but you can add different mixes if you want. Chunks of chocolate, white chocolate chips, and caramel chips would make good exchanges.

These peanut butter oatmeal chocolate chip cookies will stay airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Alternatively, the unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as you like and save the remaining dough for baking in the future when you want.

Ingredients

  • 1/2 cup unsalted butter, melted (1 stick)
  • 1/3 cup creamy peanut butter
  • 1 large egg + 1 yolk (discard the extra white or save for another use)
  • 3/4 cup light brown sugar, packaged
  • 1/2 cup granulated sugar
  • 2 teaspoons of vanilla extract
  • 1 cup old-fashioned whole oats (not instant or quick cook)
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt, or to taste
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter chips (white chocolate or caramel chips can be substituted)

Instructions

    1. In large microwave-safe bowl, add butter, peanut butter, and heat on high to melt, about 1 minute. Stop to check and stir. Heat in 15 second increments until mixture can be gently stirred.
    2. Wait a moment before adding the egg and yolk to avoid mixing. Add the egg, sugars, vanilla, and beat until combined. It is fine if the mixture is slightly granular.
    3. Add the oats and stir to combine.
    4. Add flour, baking soda, salt and stir to combine; do not mix too much The dough is quite thick.
    5. Add chocolate chips, peanut butter chips, and stir to incorporate.
    6. Using a large cookie spoon, a 1/4 cup measure, or your hands, form approximately 13 mounds of dough of the same size, roll into balls, and flatten them slightly. Tip: Strategically place a few chocolate chips on top of each mound of dough by taking the shavings from the bottom and adding them on top.
    7. Place the mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with dough not refrigerated because cookies will bake thinner, flatter, and more likely to spread. The dough is a little oily before it cools and it becomes less oily as it cools.
    8. Preheat oven to 350F, line baking sheet with Silpat, or spray with cooking spray. Place dough mounds on a baking sheet at least 2 inches apart (bake 8 cookies per sheet).
    9. Bake for about 11 to 12 minutes (for very soft cookies, longer for more well-done cookies), or until the edges have hardened and the tops are done, even if they are slightly raw, pale, and shiny in the center; do not over bake. The cookies harden as they cool.
    10. Let the cookies cool on the baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a wire rack.

Notes

  • Cookies will stay airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
  • Alternatively, the unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as you like and save the remaining dough for baking in the future when you want.

Nutritional information:

Performance:

13

Portion size:

one Amount per proportion: Calories: 361 Total fat: 16 g Saturated fat: 8 g Trans fat: 0 g Unsaturated fat: 7 g Cholesterol: 47 mg Sodium: 189 mg Carbohydrates: 42 g Fiber: 2 g Sugar: 28 g Protein: 5 g

More oatmeal cookie recipes:

ALL MY OAT COOKIE RECIPES!

Best Oatmeal Chocolate Chip Cookies – Smooth, Chewy, Chocolate-Laden, and Perfect All the Time! Totally irresistible!

Chocolate Chip Oatmeal Loaded Cookies – Smooth, chewy, and chocolate laden! Sink your teeth into a thick, hearty cookie is best!

Soft, Chewy Oatmeal Coconut Chocolate Chip Cookies – No butter or mixer is used in these easy chocolate dripping cookies!

Peanut Butter Chocolate Chip Cookie Oatmeal Skillet Cookie – 3 favorite cookies combined into 1 giant cookie! So easy and ready in 25 minutes. Prepare it before dinner and enjoy!

Salty Oatmeal Chocolate Chip Cookies: Smooth, chewy, chocolate-laden and flaky sea salt adds the PERFECT touch.

Single Bowl Oversized Oatmeal Chocolate Chip Cookie – A QUICK and EASY recipe for ONE soft, chewy, thick and chocolate-laden XL XL cookie! No mixer needed and DELICIOUS!

Cowboy Cookies: These cowboy cookies are filled with oatmeal, chocolate chips, cornflakes, and grated coconut. This is a flexible recipe that you can make with different mixes to suit whatever is in your pantry!

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