Peanut Butter Chocolate Chip Oatmeal Cookies are gloriously delicious and perfect for anytime or the holidays. Make the dough now and freeze it until you need cookies!
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About this Peanut Butter Chocolate Chip Oatmeal Cookies recipe
Holiday baking season is practically here, and I couldn’t be more excited about it. Cookie season is obviously the best time of the year, and there is no time like the present to get ahead on your baking.
My plan for all the cookies I’ll make for holiday parties and gifts is to make as much cookie dough as I can now, while I have the time, and then freeze it to bake later. Then I just pull it out when I need it, make cookie dough balls, and pop into the oven.
These peanut butter chocolate chip oatmeal cookies are amazing. Crunchy, soft, chewy, salty, sweet — a totally perfect cookie! The texture is the absolute best and the flavor is out of this world.
Dunk ’em in a glass of ice cold milk, or make an extra peanut buttery experience with a chocolate peanut butter old-fashioned. You’re going to love these hearty cookies loaded with melty chocolate chips!
More cookie recipes: Hot Chocolate Cookies • Shortbread Matcha Cookies • Double Chocolate Chip Cookies
Why you’ll love this recipe
You’re going to love this super easy recipe. It’s a go-to cookie in our house now:
- This easy peanut butter oatmeal cookie recipe makes 3 dozen cookies! Perfect for parties and cookie swaps and a really easy way to fill your cookie jar.
- Many of the ingredients for this recipe are pantry staples. You may even have everything you need already!
- The texture of these cookies is amazing. A chewy center with a slight crispy, golden brown outside, it’s just so yummy.
Tools & equipment
To make peanut butter oatmeal chocolate chip cookies, you’ll need a few basic kitchen tools. Make sure you’ve got mixing bowls and a stand mixer or electric mixer. You also need measuring cups and spoons, as well as a cookie scoop to divide the dough.
You’ll need a few baking sheets and plenty of parchment paper as well. Other than that, it’s essentially all that you need to make these cookies!
Ingredients
You may already have most of these ingredients on hand! They’re so simple, yet they make the best peanut butter oatmeal cookies ever:
- crunchy peanut butter
- butter
- white sugar
- brown sugar
- eggs
- vanilla extract
- all-purpose flour
- baking soda
- salt
- old fashioned oats
- semi-sweet chocolate chips
Substitutions & variations
This recipe calls for crunchy peanut butter, but you can use creamy peanut butter too! Then feel free to add peanuts to it as well to keep that chunky texture.
Feel free to use a different type of chocolate chips! Milk chocolate chips and dark chocolate are both tasty. Even chocolate chunks would be yummy.
Make this a gluten free recipe by using gluten-free all purpose flour and gluten free oats.
Instructions
Follow these step by step instructions to make the best cookies:
In a microwave-safe bowl, heat the crunchy peanut butter on low heat until just melted. Then set aside to cool slightly.
Cream together the butter, white sugar and brown sugar in the bowl of a stand mixer or in a bowl with a hand mixer. Beat in the eggs one at a time, then add in the vanilla and peanut butter.
Combine flour, baking soda and salt in a separate bowl, then add the dry ingredients to the creamed mixture. Mix in oats and chocolate chips. Cover, and chill the dough for at least one hour, or freeze it to bake later.
Preheat the oven to 350°F (177°C) and then line cookie sheets with parchment paper. Roll 2 tablespoons of dough into balls, and place 2 inches apart on cookie sheets.
Bake for 8 to 10 minutes in a preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & tricks
With a few basic tips, these peanut butter chocolate chip oatmeal cookies will turn out incredible:
- To save even more time later, make the cookie dough balls and then freeze them on a cookie sheet. Transfer to a freezer bag and when you’re ready to bake, just pop the dough balls onto a lined baking sheet and bake!
- Don’t use quick oats. They are not the same as old fashioned oats and will mess with the texture of the cookies.
- Be careful not to over-mix the cookie dough. Once the ingredients are combined, you can form into cookie dough balls!
Food & drink pairings
These warm and gooey cookies are the perfect pairing with a fresh cup of French press coffee. I also love them with Baileys iced coffee for a boozy twist. They’d be great with a cozy autumn spice latte too.
Bump up the peanut butter fun and serve these delicious little cookies with a chocolate peanut butter whiskey milkshake. Or cozy up by the fire with warm cookies and homemade chai. No matter how you decide to serve it, this is such a tasty treat!
FAQ
If you end up with dry cookies, you likely over-baked them! It is important to follow the baking instructions and watch the cookies carefully to ensure that you do not over bake them.
The key to a fluffy cookie is to refrigerate the dough before forming the dough balls. This stabilizes the butter and makes them bake more evenly instead of quickly flattening out in the oven and becoming thin.
More peanut butter recipes
- Peanut Butter Brownie Ice Cream
- Salty Honey Peanut Butter Ice Cream
- Peanut Butter Overnight Oats
- Peanut Butter Butterscotch Birds Nest Cookies
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Peanut Butter Chocolate Chip Oatmeal Cookies
ingredients
- ¾ cup crunchy peanut butter
- 1 cup butter softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups old fashioned oats
- 6 ounces semi-sweet chocolate chips
instructions
- In a microwave-safe bowl, heat the crunchy peanut butter on low heat until just melted. Set aside to cool slightly.
- In a medium bowl or stand mixer, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time, then add in the vanilla and peanut butter.
- Combine flour, baking soda and salt. Stir into the creamed mixture. Mix in oats and chocolate chips. Cover, and chill dough for at least one hour, or freeze it to bake later. (See notes.)
- Preheat oven to 350°F (177°C) {or 325°F (165°C) for convection}. Line cookie sheets with parchment paper. Roll 2 tablespoons of dough into balls, and place 2 inches apart on cookie sheets.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
notes
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Erika says
Yummm! These combine all my favorite kinds of cookies. I definitely need to try this recipe out.
Susannah says
Yesss! Me too, Erika. I am making so many cookies this season — it’s kind of nice to have quite a few rolled into one recipe.