I love a chewy oatmeal cookie, and these Peanut Butter Oatmeal Chocolate Chip Cookies are nice and thick with so much texture. These soft and chewy cookies are special because they are packed with oats and a mix of regular and mini dark chocolate chips so you get a pop of chocolate in every bite! I love the combination of peanut butter and oatmeal, and then I love the combination of peanut butter and chocolate so this cookie is just meant to be! If you love peanut butter, check out my Bakery Style Peanut Butter Chocolate Chip Cookies and for oatmeal enthusiasts, my Chewy Oatmeal Chocolate Chip Cookies are a must.
WHY THIS RECIPE WORKS
- Easy to make - these cookies are simple with basic pantry ingredients and you don't need an electric mixer.
- Thick and chewy oatmeal cookies - the best part about these cookies is how big, thick and chewy they are! The larger size is what makes them extra chewy so they don't dry out even with all of those oats packed in.
- Peanut butter oatmeal cookies - peanut butter pairs so well with oats and this combination is hearty, comforting and delicious. It's like an oatmeal breakfast bowl in takeaway form!
- Chocolate chip cookies - I love to use mini dark chocolate chips in this oatmeal cookie recipe so you get lots of pockets of chocolate in every bite!
INGREDIENTS FOR PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
- Unsalted butter - soft butter adds incredible flavor and helps build some structure during the creaming step. Pull it out at least 2 hours before baking so it is softened to room temperature. You'll need 100g which is just under ½ cup.
- Brown sugar - the molasses in brown sugar gives these cookies a toffee-like flavor. Molasses is a liquid sugar which helps to keep these cookies extra chewy.
- Peanut butter - I use natural unsweetened peanut butter for this recipe (the drippy kind) for intense peanut butter flavor, but you can also use regular emulsified peanut butter like Jif, Planters or Skippy. I do not recommend Kraft because I think Kraft peanut butter has the worst taste.
- Rolled oats - this recipe is designed to use regular large flake old fashioned rolled oats. If you use quick oats or minute oats, then they will absorb more moisture and the cookies will be too thick and dry.
- Dark chocolate chips - I use mini dark chocolate chips for a rich chocolate taste. You can use any kind you like.
STEP BY STEP INSTRUCTIONS
- STEP 1). Cream together wet ingredients. Combine soft butter, brown sugar, egg, peanut butter and honey in a large bowl and mix it together with a wide rubber spatula until smooth and a bit fluffy. You can also use a handheld mixer on medium speed for 1-2 minutes.
- STEP 2). Add dry ingredients. Sprinkle in the flour, baking powder, baking soda and salt and mix it in. Add the oats and mix to combine.
- STEP 3). Mix in chocolate. Add chocolate chips and fold them in until evenly incorporated.
- STEP 4). Chill the dough. Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 1 hour.
- STEP 5). Bake. Scoop large mounds of dough onto the baking trays and bake for 10-12 minutes until golden and still soft in the middle!
EXPERT BAKING TIPS
- Measure the flour accurately to ensure you get the right texture. Too much flour will makes them dry and crumbly.
- Feel free to make this recipe by hand with a spatula and bowl. You don't need to use a mixer to make these great cookies.
- Make big cookies. These cookies are meant to be big and chewy. Use a trigger-release ice cream scoop to portion out the dough and then roll into smooth balls for even baking. The large size will ensure they are chewy.
- Let the baked cookies sit on the baking sheet for 2-3 minutes before transferring them. They are delicate while still warm so they need a few minutes to set up.
RECIPE FAQ
I use regular large flake old fashioned rolled oats to make these cookies. You can also make them with quick oats, but they will not spread as much and so they will be thicker and will not spread much at all.
If you make this recipe using all quick oats, the cookies will not spread as much and so they will be thicker and much hardier and a touch more crumbly.
Both types of oats are the same ingredient just processed differently. Both are made from de-husked, steamed oat groats. Rolled oats are pressed and flattened between two stainless steel rollers and then dried. Quick oats are rolled oats that have been steamed a little longer, rolled thinner and then cut up to break them down finer. Quick oats cook faster than rolled oats since they have a smaller size, which means they absorb water and hydrate more quickly.
Yes you can. If you use natural drippy peanut butter, the cookies will be a bit more crumbly but they will taste great.
I highly recommend chilling this cookie dough since the oats needs some time to hydrate. It will help with the chewy texture.
These cookies are best stored at room temperature in an airtight container for up to 5 days. They stay nice and soft and chewy!
Yes, you can freeze these cookies. First let them cool completely, then place them in a resealable freezer bag. You can keep them frozen for up to 3 months, and if you want them to keep longer, wrap them individually in plastic wrap before placing in the freezer bag.
If you love oats, check out these recipes:
Gooey Almond Oatmeal Chocolate Chip Cookie Bars (gf, df option) Chewy Oatmeal Chocolate Chip Cookies Chewy Reese’s Peanut Butter White Chocolate Chunk Oatmeal Cookies Ultimate Monster Cookies Thick White Chocolate Chunk Peanut Butter Oatmeal Raisin Cookies Dark Chocolate Cherry Coffee Oatmeal CookiesVideo
Soft Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 6 tablespoon (84g) unsalted butter, at room temperature
- 1 large egg, at room temperature
- ⅔ cup (145g) packed light brown sugar
- ⅓ cup (80ml) smooth regular peanut butter
- 1 ½ tablespoon (25ml or 30g) honey
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup (142g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ - 1 cup (75-100g) rolled oats*
- ½ cup (85g) semisweet chocolate chips plus extra for topping
- ¼ cup (42g) mini dark chocolate chips plus extra for topping
*NOTE: if you use 75g oats they will spread slightly more and have a smoother surface appearance and be extra soft, and if you use 100g they will be thicker and a bit sturdier - both are great.
Instructions
- Combine soft butter, brown sugar, egg, vanilla extract, peanut butter and honey in a large bowl and mix it together with a wide rubber spatula until smooth and a bit fluffy. You can also use a handheld mixer on medium speed for 1-2 minutes.
- Sprinkle in the flour, baking powder, baking soda and salt and mix it in. Add the oats and mix to combine. Add chocolate chips and fold them in until evenly incorporated.
- Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 1 hour.
- Preheat your oven to 350°F. Line two large cookie sheets with parchment paper.
- Use a 1.35-oz cookie scoop to portion dough and roll into smooth balls. Place them on prepared baking sheets spacing them 2 inches apart. Bake for 9-11 minutes until golden around the edges and still slightly gooey in the center (they will set as they cool). Let cookies cool for 1 minute on the baking sheet and then transfer to a wire rack to cool completely.
M
Hi Christina, love your recipes! I see your instructions for freezing the cookies but can I freeze the cookie dough for later use?
christina.marsigliese
Thanks M! Yes, you can freeze this cookie dough for later use.
Vanessa
Hello! I'm excited to try this recipe out! I'm in the process of making my first batch and noticed that you listed vanilla in the ingredients section, but don't mention it in the actual recipe instructions.. I'm guessing it will go in the creamed portion with butter and sugar, honey, etc., but more just wanted to notify you that it was missing in the actual instructions. Thanks so much for sharing these wonderful recipes. I love learning about the science behind them too!!
christina.marsigliese
Hi Vanessa! Yes, you add it in after the egg. I will add it to the instructions. Thanks
V
The bags of unbleached AP flour that I buy show 1 cup of flour weighing 120g. Should I go by the product packaging (120g) or 142g like the recipe?
christina.marsigliese
Hi V! Use the amount listed in the recipe card (142g). If you are using sifted flour the cup weight will be around 120g, whereas unsifted flour will be around 142g. I test everything by weight so for best results, weigh your ingredients according to the measurements in the recipe card using a kitchen scale.
Mimi
The cookies look so delicious! I have some questions about the ingredients and instructions. On the top where you talk about the ingredients needed you mention white granulated sugar but in the actual recipe there isn’t any mention of white sugar but it has honey like in the video. Also in the steps to make the cookies, steps 3, 4 and 5 are confusing and don’t match the instructions of the recipe and the video. Can you clarify the ingredients and instructions please. Thank you very much.
christina.marsigliese
Hi Mimi. Thanks for the comment! I have made corrections to the instructions based on your feedback.
Marianne
Great recipe! The result is as good as the pictures! My husband loves them 😊
christina.marsigliese
Thank you Marianne! Glad your husband loved the cookies!
Kaji
As a Canadian (lives in Toronto), I can never find light brown sugar. Can I use golden yellow sugar or dark brown sugar? Thank you!
christina.marsigliese
Hi Kaji! Yes, golden yellow sugar is the best substitute.
KL
Turned out very good! Will definitely make them again! Super easy and delicious! Thank you
christina.marsigliese
Thank you KL!