Oatmeal peanut butter chocolate chip cookies. Fat, chewy and incredibly irresistible! I dare you to eat just one.
If you’ve followed me for any length of time on Instagram, you know I am a huge fan of oatmeal. Chewy plump oatmeal peanut butter chocolate chip cookies are a cookie that you absolutely want in your cookie rotation! They are unashamedly thick and fat and bursting with oats and peanut butter.
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My friend, Betty, gave these cookies the ultimate compliment. She baked up a test batch for me. The next time I saw her she told me they were so good 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! ❤️
MAKING YOUR OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
This recipe comes together quickly and only takes a short 45 minutes to an hour of chill time. These oatmeal peanut butter chocolate chip cookies bake up so thick and chewy and are sure to satisfy all the cookie monsters in your life.
I use a #30 cookie scoop to get about 2 tablespoons of cookie dough per cookie. These cookies are definitely large so you’ll want to give plenty of room between them on the baking sheet.
They will likely be a little puffy when you pull them out of the oven. I lightly press on the tops (with the palm of my hand) once removed from the oven to give them a less domed appearance.
These chewy and plump oatmeal peanut butter chocolate chip cookies are so irresistible. I dare you to eat just one!
MORE OATMEAL RECIPES YOU MAY ENJOY
- Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies
- Chewy Peanut Buttery PB Cookies
- Banana Oat Bran Muffins
- Whole Wheat Blueberry Oat Muffins
Recipe shared with Meal Plan Monday and Weekend Potluck
Chewy and Plump Oatmeal Peanut Butter Chocolate Chip Cookies
Ingredients
- 3/4 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup unsalted butter room temperature
- ½ cup brown sugar firmly packed (I prefer dark brown, but light brown works too)
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- ½ teaspoon pure vanilla extract
- 1 large egg
- 2 cups old-fashioned rolled oats
- 1 cup chocolate chips
Instructions
- In a medium size bowl, whisk flour, baking powder, baking soda and salt. Set aside.
- Cream butter and both sugars on medium high with a stand mixer fitted with the paddle attachment, or a hand mixer, until combined. Add peanut butter and continue until light and fluffy. Approximately 3-5 minutes.
- Scrape down your bowl and add vanilla and the egg. Mix until well combined.
- With the mixer on low, add the flour mixture and blend until just combined.
- Fold in oats and chocolate chips.
- Chill 45 minutes to one hour.
- Preheat oven to 350°F.
- Prepare baking sheets with a silicone baking mat or parchment paper.
- Using a cookie scoop (approximately 2 tablespoons of dough), place cookie dough on prepared baking sheet, spacing about 2 inches apart.
- Bake 12-15 minutes, until edges are lightly browned. They will be a little puffy, I lightly press down on the tops once removed from the oven to give them a less domed appearance.
- Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.
Notes
DID YOU MAKE THIS RECIPE?
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Mmmm these look amazing, Tasia! As usual. 🙂
Thank you Rebecca! They are so addictive!
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! 🙂
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.
Hi! I want to make these, but do not have peanut butter. Do you think (runny) tahini will work?
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!
Thanks for replying. ONE more question. I can’t use eggs…I need to preserve them.
What can I use in their stead?!
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!