Soft, chewy, and loaded with chocolatey goodness, these peanut butter oatmeal chocolate chip cookies are perfect for peanut butter lovers! They are so easy to make and are quickly becoming my new favorite cookie.
It’s no secret I’m a fan of anything made with chocolate and peanut butter. I’ve always got these ingredients on hand for any craving – Snickers cupcakes, chocolate peanut butter lava cake, chocolate peanut butter cookies, you name it! But it’s these peanut butter oatmeal chocolate chip cookies I keep coming back to when I need a fix, and need it fast. Loaded with chocolate chunks, creamy peanut butter and chewy oats, these easy peanut butter cookies come together in minutes and bake up thick without any chilling.
How to make peanut butter oatmeal chocolate chip cookies
- Cream butter, peanut butter, and sugars together. Cream together in an electric mixer until the mixture looks light and fluffy.
- Add the eggs and vanilla. Use a rubber spatula to scrape down the sides of the bowls to make sure that the egg and butter mixture completely emulsify.
- Incorporate dry ingredients. Whisk the flour, salt, cinnamon, baking powder, and baking soda in a bowl. Then, and add to the mixer. Mix just until the dough comes together.
- Add oats and chocolate chips. Gently mix the oatmeal and chocolate chips with the cookie dough.
- Bake. Form 2 tablespoon rounded balls of cookie dough and place them on a parchment-lined sheet pan. Bake in a 350°F/185°C oven for 12-14 minutes. Allow to cool.
Tip: For extra thick and chewy cookies, chill the cookie dough for at least an hour before baking. However, it isn’t required and the cookies will still bake up amazing without chilling first!
What type of oats should I use?
When it comes to baking, I recommend staying away from quick oats and instant oats. They’ll turn to mush and don’t provide the chewiness you crave for oatmeal cookies. I always use old-fashioned rolled oats when making cookies.
What kind of peanut butter should I use?
For thick, chewy cookies, use a non-natural creamy peanut butter, such as Skippy or Jif. Natural peanut butter is runnier and doesn’t have any added sugar, salt, or stabilizers, and therefore, won’t held the cookies together as well or provide the same texture.
Tips for making peanut butter oatmeal chocolate chips cookies
- Don’t overmix your cookie dough.
- Use non-natural peanut butter, like Jif or Skippy. Natural peanut butter is not as thick and creamy and will produce fragile, crumbly cookies.
- Slightly underbake the cookies so they are still soft in the center.
- If you have the time, try chilling the dough. While these cookies turn out great without chilling, baking them cold helps them bake up even thicker than normal.
More yummy cookie recipes
- Brownie Cookies: Chewy, fudgy, and super right.
- Tahini Chocolate Chip Cookies: Super moist with a slightly nutty flavor.
- Peanut Butter Cup Cookies: Made with an entire peanut butter cup in each cookies!
- Funfetti Cookies: Perfect for any occasion.
- Coconut Cookies: Extra soft and so much flavor.
Peanut Butter Oatmeal Chocolate Chip Cookies
These cookies are thick, chewy, loaded with peanut butter flavor and TONS of chocolate chips!
Ingredients
- 1 ¼ cups (180g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoons ground cinnamon, optional
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, at room temperature
- 1 cup (250g) creamy peanut butter
- ¾ cup (150g) light or dark brown sugar
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups (240g) old-fashioned rolled oats
- 2 cups (340g) bittersweet or semi-sweet chocolate chips or chunks
Instructions
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In a large bowl mix together flour, baking soda, baking powder, cinnamon if using, and salt. Set aside.
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In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment beat together butter, peanut butter, brown sugar, and granulated sugar for 3-4 minutes until creamy. Add eggs and vanilla extract and beat until combined. Add flour mixture and beat on low speed just until combined. Don’t over mix. Add oats and chocolate chips, and keep beating on low just until combined. The less you mix, the softer the cookies will be.
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Preheat oven to 350°F/180°C. Line two pans with parchment paper and set aside.
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Drop rounded balls of dough, the size of 2 tablespoons of dough per cookie, onto prepared baking sheets (each cookie weighs about 45 grams), spacing them 3 inches apart. Bake for 12-14 minutes, until cookies are lightly browned at the edges and center is still soft. Allow to cool for 10 minutes in pan, then transfer cookies to a wire rack to cool completely.
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Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for one week (but serve them at room temperature). Cookies can also be frozen for up to 3 months. To thaw, leave on the counter, still covered, or overnight in the fridge.
