Introduction

These Peanut Butter Oatmeal Chocolate Chip Cookies combine the rich, creamy flavor of peanut butter with chewy oats and melty chocolate chips. They’re easy to make and perfect for satisfying your cookie cravings with a homemade touch.

A close-up of a thick oatmeal chocolate chip cookie broken in half, showing a golden-brown, slightly textured surface with visible oats and large, glossy dark chocolate chips partially melted, sitting on a white parchment paper on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (112 grams), softened to room temperature, NOT melted
1/2 cup brown sugar (105 grams), packed
1/3 cup granulated sugar (66 grams)
1/2 cup smooth peanut butter (130 grams), commercially prepared
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour (109 grams)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned oats (90 grams), AKA large rolled oats
1 cup chocolate chips (180 grams), divided

Instructions

Step 1: Preheat the oven to 350°F (180°C, or 170°C for convection). Line cookie sheets with baking paper or silicone mats.
Step 2: In a large bowl, beat together the softened butter, brown sugar, granulated sugar, and peanut butter until creamy.
Step 3: Add the egg and vanilla extract, beating until combined.
Step 4: Add the flour, baking powder, baking soda, and salt. Mix gently at first, then beat at low speed until incorporated.
Step 5: Stir in the oats by hand until evenly distributed.
Step 6: Stir in 3/4 cup of the chocolate chips. Reserve the remaining 1/4 cup for topping the cookies later, or mix in all at once if preferred.
Step 7: Form dough into balls using about 3 tablespoons each. If the dough is too sticky to handle, chill for 30 minutes to firm up.
Step 8: Place dough balls 2 to 3 inches apart on the prepared cookie sheets.
Step 9: Bake for 10 to 12 minutes, or until the tops are just set.
Step 10: Remove from oven and let cookies cool on the sheets for at least 10 minutes. Optionally, press a few extra chocolate chips onto the tops while warm.

Tips & Variations

Use chunky peanut butter instead of smooth for added texture.
Try dark or semi-sweet chocolate chips for a richer chocolate flavor.
Chilling the dough before baking helps with handling and can prevent excessive spreading.
For nut-free version, substitute the peanut butter with sunflower seed butter and use allergy-safe chocolate chips.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat briefly in the microwave or oven to enjoy them warm and soft.

How to Serve

A stack of four thick chocolate chip cookies is shown on a white marbled surface, with three whole cookies forming the bottom layers in light golden brown with scattered dark chocolate chips, and the top layer is a half cookie broken in half revealing gooey melted chocolate inside. The cookies have a soft texture with a slightly crispy edge and uneven surface. In the blurred background, there is a tall clear glass of milk. The whole scene is warm and cozy, focused closely on the cookie stack. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of smooth, commercially prepared peanut butter?

Natural peanut butter may have a higher oil content and a different texture, which can affect the dough consistency. If using natural peanut butter, stir well before measuring and consider chilling the dough before shaping to make it easier to handle.

Why do the cookies need to cool on the baking sheet?

Cooling on the baking sheet allows the cookies to set and firm up, helping them hold their shape without breaking apart when transferred to a cooling rack.