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Oatmeal Peanut Butter Chocolate Chip Cookies

Oatmeal Peanut Butter Chocolate Chip Cookies

Oatmeal Peanut Butter Chocolate Chip Cookies are like having three cookies in one! These soft, chewy, all-out delicious cookies are completely irresistible!

I have been thoroughly immersed in baking with fruit this summer. I’ve had so much available to me that it’s been tough to do anything but use it. Not that I’m complaining. All that fresh fruit is one of the very few things I enjoy about summer. But, I haven’t had much time for baking with anything else.

As I was trying to come up with an idea for using the latest round of CSA peaches, I suddenly had an overwhelming urge to bake up one of my great baking loves – cookies! Granted, I did just make those Peach Drop Cookies. But, I’m talking something a bit more in the traditional cookie sense.

I was having quite the internal debate over what kind of cookies to make. Chocolate chip? Oatmeal? Peanut butter? How about all three? Yes, let’s definitely do that.

Oatmeal Peanut Butter Chocolate Chip Cookies combine three favorite classic cookies into one really, really good cookie. This big batch cookies recipe is most definitely a keeper! - Bake or Break

These cookies are soft yet still manage to be chewy. They are so very good anytime, but a warm one with melty, gooey chocolate chips is particularly amazing.

Despite being three kinds of cookie at once, these cookies don’t suffer from an identity crisis. Whether you call them Peanut Butter Chocolate Chip Oatmeal Cookies, Oatmeal Peanut Butter Chocolate Chip Cookies, Peanut Butter Oatmeal Chocolate Chip Cookies, or The Best Cookies EVER, all three components work well together to make a ridiculously good cookie. Plus, they make a big batch, so you’ll have plenty to share while keeping a little stash for yourself.

Find more cookie recipes in the Recipe Index.

More Big Batch Cookies

Oatmeal Peanut Butter Chocolate Chip Cookies

Yield about 6 dozen cookies*
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Oatmeal Peanut Butter Chocolate Chip Cookies combine three favorite classic cookies into one really, really good cookie.

Oatmeal Peanut Butter Chocolate Chip Cookies

Ingredients

  • 2 & 1/2 cups (300g) all-purpose flour
  • 2 cups (160g) quick-cooking rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) firmly packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 cup (255g) peanut butter, creamy or crunchy**
  • 2 large eggs
  • 2 tablespoons vanilla extract
  • 2 cups (340g) semisweet chocolate chips

Instructions

  1. Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.
  2. Whisk together the flour, oats, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and creamy. Add the peanut butter, and mix until combined. Add the eggs and vanilla, and mix until combined.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
  5. Drop the dough by tablespoonfuls onto the prepared pans. Bake 10 to 12 minutes, or until the cookies are lightly browned but the centers are still soft. (Place the cookie dough in refrigerator between baking batches.)
  6. Cool the cookies on pan for 5 minutes. Then, transfer the cookies to wire racks to cool completely.

Notes

*I used a tablespoon-size cookie scoop and got a full dozen more cookies than the original recipe's yield.

**Either kind of peanut butter will work, so just go with your preference. I used a combination of creamy and crunchy because, well, I didn't have a full cup of either in my pantry.

Recipe slightly adapted from MyRecipes.

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    65 Comments on “Oatmeal Peanut Butter Chocolate Chip Cookies”

  1. cookies how do I love thee? Let me count the wayyyyys

    ALL OF THE WAYS

  2. I’s been far too long since I have baked cookies! Been all about ice cream lately.

  3. Mmmm, yum. I love peanut butter with oatmeal, and too often they find themselves in different cookies! 🙂 (And of course, you can NEVER go wrong with chocolate chips!)

  4. These cookies look fabulous! I just need a big glass of milk!

  5. 3 of my favorite ingredients all wrapped-up in one cookie! It will be best if I make half a batch and the recipe will be easily to do so.

  6. As always, Jennifer, your photos are positively exquisite! I must try these cookies ASAP! Do you think I could make them in bar form? Thank you!

  7. I am in AWE of how thick these are! The perfect cookie.

  8. These cookies look just incredible — so thick and packed with so many things I love!

  9. Oh my, these look so chewy and delicious! I love this combination, and cant wait to bake these cookies!!!

  10. A classic but it looks SOOO good! I’m the same as you, craving chocolate now after a summer of fruits

  11. You can’t go wrong with a classic like these. What I wouldn’t give for a couple to go with my afternoon tea!
    PS. I’m loving the new look!

  12. Too much vanilla extract, is it really 2 TABLEspoons?

  13. These look so good! Seriously made me want to make some cookies now!

  14. It would be great if people would make the recipe first before commenting. I am sorry to report that we thought they didn’t have much flavor. I made them without altering the recipe at all. I had to add peanut butter frosting to give them some taste. They were nice and moist though. I’d suggest if anyone wants to try them to make half the recipe first. The recipe makes a lot of cookies.
    Some of your other recipes that I’ve tried have been very good and I’ll continue to try them. So thanks for sending out the newsletter.

  15. I just made these. They are fabulous. So addictive. They really are oatmeal cookies AND choco chip cookies AND peanut butter cookies — best of all three worlds. Thanks for this recipe. I’m going bake another batch tomorrow for a friend.

  16. I NEVER have had a cookie turn out exactly like the pictures but this one sure did! All that butter and no spreading. Excellent recipe!

  17. I used 2 teaspoons of vanilla. 2 tablespoons seemd like way too much, just couldn’t bring myself to do it. Let me know if that measurement is accurate and I will try it. I also ommitted the choc. Chips and added peanut butter m&ms. They were s big hit.

  18. Hi Jennifer! I wanted to share with you that these cookies are my pastry-chef-husband’s new favorite for me to make him. Thanks for making me look good! 😉 And btw, yumm!!

  19. My son requested cookies with his birthday dinner, instead of cake. I found this recipe and tried it. Wow they are amazing!!! I might have to make another batch because they were a big hit with everyone. Thanks for this faboulous recipe.PS.. I followed the recipe completely and they came out perfect.

  20. These cookies came out great! I used half chocolate chips and half raisins and everyone loved them.

  21. Can I use oil instead of butter in the recipe?

  22. Would it matter if I used Old Fashoned Rolled Oats instead of Quick Cooking?? Just asking, that’s what I have!

  23. Why my dough so dried and I have to press hard to form the shape. This is quite big portion. If 1st time bake, half of the portion will be better.

  24. I reduced the chocolate chips by 1/2 cup and added some coconut! Thanks for the GREAT recipe!

  25. My New Years resolution is to make a different kind of cookie every week! These cookies are wonderful!

  26. My new favorite… I love the combo of oatmeal, choc chips and peanut butter. Full of flavor and perfect thickness and texture. I used whole wheat flour and put the dough in the fridge for a few hours before baking. Delish!!!

  27. These are in the oven right now! I can’t stop eating the raw dough, though, it is so fabulous. I added a large handful of dried cherries because I had them in the cabinet…

  28. Lovely. Delicious.

    I made this recipe as written (though I chickened out and only used 1.5 tablespoons vanilla). It makes a huge batch of dough. But it is DEVINE dough. I only made one dozen and refrigerated the rest for when we have guests coming for Easter next weekend but I’ve caught my husband stealing dough (something he never does with other cookies I make!)

    They bake up perfect and don’t spread. These would probably be good with Hershey kisses snuggled on them after they bake too!

    Wonderful cookie. Bravo!

  29. Can you substitute wow butter for the peanut butter. I want to make these cookies for school but it’s a peanut free school .
    Thanks
    Joanne

  30. I made these cookies for dinner tonight and my husband, toddler, and two dinner guest fully voted that they were delicious! Thanks for the delicious and easy recipe!

    Paige
    http://thehappyflammily.com

  31. Did anyone need to adjust the sugar after using natural or sugar free peanut butter? I added a 1/4 cup more white sugar (would be equiv. to 1/2 cup when making full recipe), but it didn’t seem to do the trick. The chips I used were on the bitter side of bittersweet, so that may have affected it too. 🙂

  32. Just made these and they are DELICIOUS!!! I found the recipe on Pinterest and was not disappointed. This is the perfect cookie – a little crisp on the outside from the PB (I used crunchy, yum!) and soft but still chewy on the thick inside. THANK YOU!!! This is going to become one of my go-to recipes!

  33. The recipe turned out awesome. Had to add about 1/4 cup sugar. Loved every bite….Making the second batch today…Wohooo

  34. Just made a half batch of these and used an ice cream scooper to portion the cookies. It made about 12 giant, delicious cookies. I also used dark chocolate chips. Love that these aren’t overwhelmingly sweet and come out so round and fluffy! This recipe is a keeper!

  35. Perfect cookies! I made these yesterday and followed to the recipe to the “T,” including all the vanilla. Half semisweet, half milk chocolate chips. Refrigerated a bit prior to baking and in between batches (it’s really hot here). I used a #60 scoop (a slightly rounded tbsp) and made exactly 6 dozen. Delicious, soft and perfectly sized. Dough was tough to resist…Great recipe and a keeper! Thanks, Jennifer!!

  36. I made 66 of these today. They are absolutely scrumptious!

  37. I never seem to have unsalted butter on hand, but have all the other ingredients. Is there anything I need to adjust in the recipe if I use salted butter?

    • You’ll just need to decrease the salt in the recipe. Unfortunately, there’s no standard for how much salt is in different brands of salted butter, so I can’t give you an exact amount. Just adjust according to your taste.

  38. I made these today using King Arthur Gluten Free All Purpose Flour and a reduced amount of vanilla (personal preference – 2 tsps) and they turned out great! I was worried at first because the dough seemed kind of dry and crumbly after being refrigerated overnight but it held together when I formed and baked the cookies this morning. Delicious! 

  39. Good Lord Jennifer…..these cookies are amazing! Haven’t had a new cookie recipe turn out this well in a long time. We all love the combo of chocolate and peanut butter in this house, but have never had a cookie with the addition of oatmeal. Absolute winner! Everybody loves these cookies and now I have to make another batch. My son-in-law insists. Such a nice change from the usual peanut butter cookie; the oatmeal adds such a nice texture and flavor. This one is a keeper for sure. Thanks for sharing.
    Vicki

  40. Hi!
    How many grams of butter? 

  41. Hi Jennifer. These sound delicious and I”m going to try them tonight. Do you refrigerate the dough before baking? I really dislike flat cookies, I prefer for them to be puffy and chewy just like the picture so I want to be sure I do everything right to get that type of cookie! Thanks!

  42. Can you please put the recipe in grams

  43. These look great. Have you ever used old fashioned oatmeal! 

    • Hi, Susan. I’ve not tried old-fashioned rolled oats in this recipe, but that should be fine. You can briefly chop them in a food processor if you want to simulate the quick oats. Or you can use them as they are if you don’t mind the texture being a bit different. Also, if you measure by weight, keep in mind that old-fashioned oats are 99g per cup.

  44. Hi! I dont have quick cooking rolled lats but the thick type. Would it matter? I hope to make these amazing looking babies as well!

  45. I made these this afternoon and they are delicious!!!  I love the texture, sweetness and taste.  My husband ate 3 in a row so definitely a winner in our house.

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