Oatmeal peanut butter chocolate chip cookies deserve a permanent spot in your cookie baking rotation! They are thick, chewy, loaded with chocolate and combine three of the best baking ingredients in one cookie. With the sweet-salty peanut butter addition, it makes it almost impossible to stop at one. One bowl, simple ingredients, and about 30 minutes is all that stands between you and the best cookie you’ll make this week.
This post was originally published in March of 2019 and has been updated with new photos and helpful information. The recipe has also been adapted to be a no chill recipe.
Reader Julie says: “These were awesome and all that you built them up to be. I followed your advice and flattened them out of the oven and I also think it made them look better. Definitely a keeper and these will be my go to oatmeal cookies from now on. Thank you!”
My friend Betty was one of the first people to test this recipe for me and her review is one of my favorites of all time. She baked a batch and told me that she “hid them all in the back of her freezer so she wouldn’t have to share them with anyone”. A girl after my own heart! This is exactly the kind of cookie this is, the kind you want to keep all to yourself.
As someone who has been baking cookies for more decades than I care to admit, I know what makes a great oatmeal cookie. It comes down to a thick, chewy texture and this recipe delivers! This easy cookie recipe has been on the blog for quite some time, but I realized that we can eliminate the chill time and still have an absolutely fantastic cookie!
If you love cookie recipes that don’t need a big chill time, check out my brown butter chocolate chipless cookies. They take a quick chill in the freezer while the oven preheats and bake up just as fast. Or take a look at my collection of no chill cookies.
💗 why you’ll love these oatmeal peanut butter cookies.
No chill time ~ you can go from mixing bowl to warm cookies in about 30 minutes.
Thick and chewy ~ the old fashioned oats give these cookies a satisfying chew
Big peanut butter flavor!
Simple ingredients ~ likely things that you already have in your kitchen.
Makes 24 cookies ~ enough to share or to hide in your freezer (like Betty)!
🛒 ingredient notes
I come back to this cookie time and time again because it just works. Between the chewy oats, salty sweet peanut butter, chocolate chips and chunky texture, it’s sure to become a favorite.
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Peanut butter ~ I don’t recommend natural peanut butter for these cookies. The oil separation in natural peanut butter can affect the texture of the dough. Stick with a brand like Skippy or Jif for the best results.
Old fashioned rolled oats ~ they give that chewy, hearty texture. If you are measuring with cups versus a kitchen scale, use the spoon and level method.
Chocolate chips ~ use milk, semi sweet or dark chocolate, they all work beautifully here! My coconut oatmeal cookies use milk chocolate chips and I love that combo for oatmeal cookies.
Brown sugar ~ I always use dark brown sugar. It adds more moisture and a richer flavor. Light brown sugar will work if that's what you have. I use dark brown sugar in my chewy butterscotch pretzel cookies for the same reason; it makes a real difference in flavor and texture.
🥣 how to make these chunky oatmeal cookies
Preheat the oven to 350°F and prepare baking pans with parchment paper or a silicone baking mat.
Cream butter, kosher salt, and both sugars until combined.
Then add the peanut butter and continue on medium-high until light and fluffy.
Scrape up and down your bowl and add vanilla and the egg. Mix until well combined
Add the baking powder and baking soda and mix on low until combined. Now add the flour and mix on stir until some large streaks of flour remain.
Fold in oats and chocolate chips with a spatula. Using a cookie scoop (approximately 2 tablespoons of dough), place cookie dough on the prepared baking sheet, spacing about 2 inches apart.
Bake until edges are lightly browned. They might be a little puffy, if so, I lightly press down on the tops once removed from the oven to give them a less domed appearance or drop the pan on the stove top 1-2x to deflate them.
Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.
👩🏻🍳 expert tips for the best chewy oatmeal cookies
Do not skip the creaming step. Creaming the butter, sugars and peanut butter builds the foundation for this cookie. It adds air and structure. If you cut it short, you’ll end up with a denser cookie.
Use a kitchen scale. Weighing your ingredients gives you the best results. Oats and flour are both easy to over measure with cups. Too much of either will give you dry and crumbly cookies. This is the kitchen scale I use and love.
Fold in the oats and chocolate chips by hand. Over mixing the cookie dough can lead to a tough cookie.
Do not over bake. The edges will be set and the center may look slightly soft. They will continue to firm up as they cool. Over baked oatmeal cookies lose that soft and chewy center. It’s the same rule I follow for my peanut butter monster cookie bars, pull them early and let them finish setting up with the carryover heat.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these soft and chewy Oatmeal Peanut Butter Chocolate Chip Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
🍪 more cookie recipes you’ll love
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Soft and Chewy Oatmeal Peanut Butter Chocolate Chip Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
- ½ cup unsalted butter room temperature 113g
- ½ teaspoon kosher salt
- ½ cup brown sugar packed 100g
- ½ cup granulated sugar 100g
- ½ cup creamy peanut butter 120g
- ½ teaspoon pure vanilla extract
- 1 large egg
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup all-purpose flour 94g
- 2 cups old-fashioned rolled oats 160g
- 1 cup chocolate chips 180g
Instructions
- Preheat the oven to 350°F and prepare baking pans with parchment paper or silicone baking mats.
- Cream butter (½ cup/113g), kosher salt (½ teaspoon), and both sugars (½ cup granulated/100g) and ½ cup packed brown sugar (100g) on medium-high (speed 6 on KitchenAid) with a stand mixer fitted with the paddle attachment, or a hand mixer, until combined. Then add the peanut butter (½ cup/120g) and continue on medium-high until light and fluffy. Approximately 3-5 minutes.
- Scrape up and down your bowl and add vanilla (½ teaspoon) and the egg (1 large). Mix on medium (speed 4 on KitchenAid) until well combined, 30-60 seconds.
- Add the baking powder (½ teaspoon) and baking soda (½ teaspoon) and mix on low until combined, about 30 seconds.
- Now add the flour and mix on stir until some large streaks of flour remain.
- Fold in oats (2 cups/160g) and chocolate chips (1 cup/180g) with a spatula.
- Using a cookie scoop (approximately 2 tablespoons of dough), place cookie dough on the prepared baking sheet, spacing about 2 inches apart. Add a few extra chocolate chips on top, if desired.
- Bake for 10-12 minutes, until edges are lightly browned. They might be a little puffy, if so, I lightly press down on the tops once removed from the oven to give them a less domed appearance or drop the pan on the stove top 1-2x to deflate them.
- Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Recipe shared with Meal Plan Monday and Weekend Potluck
Rebecca says
Mmmm these look amazing, Tasia! As usual. 🙂
Tasia says
Thank you Rebecca! They are so addictive!
Jenna says
These sound fantastic - I haven’t made cookies in awhile (since I made your funfetti recipe) - I think I’m going to have to make these in the near future! 🙂
Tasia says
Thank you Jenna! You get the trifecta of oatmeal, peanut butter and chocolate chips in these cookies, they are seriously addicting! You'll have to let me know if you make them.
Monika says
Hi! I want to make these, but do not have peanut butter. Do you think (runny) tahini will work?
Tasia says
Thank you for your interest in this recipe Monika! I have not tested this recipe with tahini so I am unsure of how they will turn out. I know that tahini can quite often be successfully used in place of peanut butter. If you are feeling adventurous, give it a try! Since your tahini is on the runny side I would probably chill the cookies a little longer to help them from spreading while baking. Please let me know how it goes!
monika says
Thanks for replying. ONE more question. I can't use eggs...I need to preserve them.
What can I use in their stead?!
Tasia says
I've never used egg replacements in baking, but know there are different suggestions out there. I would search the internet for something like, "common egg substitutes in baking" and see if you have the ingredients they recommend. Please let me know if this experiment works out!
Patty says
Love the combination of oats chocolate and peanut butter. However mine seemed a little dry/heavy on the oats. I used old fashioned oats. Should I have processed them a bit?
Tasia says
Hi Patty, I use old fashioned oats in this recipe as well. I'm wondering how you measured them? To measure oats, use the same spoon and level method that you use with flour. If you scooped the measuring cup into the oats, you may have ended up with more oats, which could yield a drier cookie.
BethAnne says
These look so delicious! Am I able to double this recipe of yours? I make cookies every week for my husband’s work so I need to bake up a lot! Thank you 😊 for this wonderful recipe!
Tasia says
Hi BethAnne, this recipe should double just fine. I love that you bake for your husband's work; my sister did that for many years!
Julie says
These were awesome and all that you built them up to be. I followed your advice and flattened them out of the oven and I also think it made them look better. Definitely a keeper and these will be my go to oatmeal cookies from now on. Thank you!
Tasia says
Hi Julie, you made my morning with your comment and I'm so glad to hear that you love this cookie recipe!
Deb says
Hi Tasia
Excellent Cookie!
I doubled the recipe & a used a 1/4 cup for each cookie. Placing 6 on a cookies sheet.I also put a few chocolate chips on top of each cookie. Baked @ 335* for 14 to 15 minutes.
Will definitely be in my rotation of making cookies.
Thank You for this Wonderful recipe!
Tasia says
Hi Deb, thank you for coming back to leave a review. I'm so happy to hear you love this recipe!
Amelia says
I doubled the recipe except the sugar, oats, and chocolate. Seems to be a good ratio. So far, the batter is so delicious that I haven’t baked any yet.
Tasia says
Hi Amelia, I always have to sneak some cookie dough too! I know you will love them baked as well.
Jody says
where are the metric weights for the flour? I didnt find it.
Tasia says
Hi Jody, this is an original recipe that hasn't had the metric measurements updated yet! 3/4 cup all-purpose flour would be 94g.
Michelle says
My boys had a craving for pb choco chip cookies and these delivered! Chewy and so full of flavor!
Tasia Harper says
Love that! Thank you for making them Michelle.