I love a chewy oatmeal cookie, and these Giant Peanut Butter Oatmeal Chocolate Chip Cookies are nice and thick with so much texture. They're special because they are packed with oats and lots of 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!
WHY YOU WILL LOVE THIS RECIPE
- 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
This recipe comes together with just simple pantry ingredients.
- Unsalted butter - soft butter adds incredible flavour 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 flavour. Molasses is a liquid sugar which helps to keep these cookies chewy.
- Granulated sugar - simple white sugar has a clean flavour so we really taste the peanut butter. I have made this recipe using all brown sugar and that works too.
- Peanut butter - I use natural unsweetened peanut butter for this recipe (the drippy kind) for intense peanut butter flavour, 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 butter and sugar. Beat together the soft butter with brown sugar and granulated sugar until smooth and a bit fluffy. It will look more like wet sand than a pale and aerated mixture.
- STEP 2). Mix in peanut butter. Add the peanut butter and mix it in until smooth.
- STEP 3). Add dry ingredients. Mix together flour, baking soda, salt and cinnamon in a medium bowl.
- STEP 4). Mix in egg. Add the egg mix until well combined. Mix in vanilla.
- STEP 5). Add dry ingredients. Mix in baking soda and salt, followed by the flour and oats. Finally, fold in the chocolate chips until just combined.
- STEP 6). Chill the dough. Cover the dough in the bowl and refrigerate for 1 hour.
- STEP 7). 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.
What type of oats should I use in peanut butter oatmeal Chocolate Chip Cookies?
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.
Can I use regular peanut butter?
Yes you can. In fact, they will be chewier if you do. I just really like the taste of natural peanut butter because it is more intense.
Do I need to chill the dough?
I highly recommend chilling this cookie dough since the oats needs some time to hydrate. It will help with the chewy texture.
How do I store oatmeal chocolate chip cookies?
These cookies are best stored at room temperature in an airtight container for up to 1 week.
If you love oats, check out these recipes:Gooey Almond Oatmeal Chocolate Chip Cookie Bars (gf, df option)Chewy Oatmeal Chocolate Chip CookiesChewy Reese’s Peanut Butter White Chocolate Chunk Oatmeal CookiesUltimate Monster CookiesThick White Chocolate Chunk Peanut Butter Oatmeal Raisin CookiesDark Chocolate Cherry Coffee Oatmeal Cookies
Giant Peanut Butter Oatmeal Chocolate Chip Cookies
- 7 tablespoon 100g unsalted butter, softened
- ½ cup 110g packed dark brown sugar
- ¼ cup 50g granulated sugar
- ¼ cup 60ml creamy natural unsweetened peanut butter
- 1 large egg at room temperature
- 1 teaspoon 5ml pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 142g all-purpose flour
- 1 cup 100g rolled oats
- 1 cup 170g mini dark chocolate chips
- Combine butter with both sugars in a large bowl and beat with an electric hand mixer or do it by hand using a spatula until smooth and a bit fluffy. The mixture will look like wet sand.
- Mix in peanut butter. Beat in egg until well combined, then mix in vanilla. Mix in baking soda and salt.
- Add the flour and oats and mix it in until it is just combined. Fold in chocolate chips.
- 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 baking sheets with parchment paper and set aside.
- Roll big mounds (about two heaped tablespoons) of dough into balls and place them on prepared baking sheets spacing them 2 inches apart. Bake for 10-12 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.