These Oatmeal Peanut Butter Chocolate Chip Cookies are like having three cookies in one! They’re soft, chewy, chocolaty, and completely irresistible!
Soft Peanut Butter Cookies With Oats and Chocolate Chips
These cookies were born when I couldn’t decide what kind of cookie I wanted to make. Chocolate chip cookies? Oatmeal? Peanut butter cookies? How about all three? Yes, let’s definitely do that.
These cookies are soft like a good peanut butter cookie, yet they still manage to be chewy, like you want in an oatmeal or chocolate chip cookie. They are so very good any way you eat them, but a warm cookie 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 Oatmeal Peanut Butter 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 stash for yourself!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour – Learn more: How to Measure Flour
- Quick-cooking rolled oats
- Baking soda
- Unsalted butter – Let this soften at room temperature so it’s easy to cream with the sugars. Softened butter should still be cold and firm but hold a thumbprint when pressed.
- Light brown sugar – Make sure to pack the brown sugar firmly or measure by weight.
- Granulated sugar
- Peanut butter – You can use creamy or crunchy here. As a general rule, I don’t recommend baking with natural peanut butter.
- Eggs – Bring these to room temperature.
- Vanilla extract
- Semisweet chocolate chips
Are Quick Oats the Same as Regular Oats?
Quick-cooking oats are rolled thin and steamed to reduce their cooking time. They’re good for baking with because they add texture without being distractingly chewy, like old-fashioned oats sometimes are. If you’d like to learn more, read Rolled Oats vs Quick Oats.
You can swap the semisweet chocolate chips for dark chocolate or milk chocolate chips or chunks. Add chopped dry roasted peanuts for crunch, or swap some of the chocolate chips for Reese’s Pieces or roughly chopped peanut butter cups.
How to Make Oatmeal Peanut Butter Chocolate Chip Cookies
This is your standard kind of cookie recipe—no muss, no fuss! Here’s what you’ll need to do.
Prepare. Preheat your oven to 350°F and line your baking sheets with silicone liners or parchment paper.
Mix the dry ingredients. Whisk the flour, oats, baking soda, and salt in a mixing bowl.
Mix the wet ingredients. Use an electric mixer on medium speed to cream the butter, brown sugar, and sugar until light, fluffy, and smooth. Beat in the peanut butter, followed by the eggs and vanilla.
Combine the wet and dry mixtures. Reduce the mixer speed to low and slowly add the flour mixture, beating until just combined. Fold in the chocolate chips.
Form the cookies. Use a cookie scoop or spoon to drop the dough in 2-tablespoon portions onto the prepared pans.
Bake. Place the baking sheets in the oven and bake for 10 to 12 minutes, or until the cookies are lightly browned on the edges, but still soft in the middle.
Cool. Let the cookies cool on the pans for 5 minutes, then transfer them to wire racks to cool completely. (Learn more: Why Every Baker Needs Wire Cooling Racks)
Tips for Success
Here are some hints and tips for perfect Oatmeal Peanut Butter Chocolate Chip Cookies!
- Using salted butter. I usually recommend unsalted butter for baking (learn more: Unsalted or Salted Butter: Which is Better for Baking?), but if you have salted on hand and don’t want to add unsalted butter to your shopping list, be sure to add less salt to the recipe.
- Keeping the cookies from spreading. Place the cookie dough in refrigerator between baking batches, and don’t put the dough on hot baking sheets.
- Don’t over-bake. The cookies will continue firming up from the residual heat on the baking sheets even after you remove them from the oven, so don’t fret about centers that seem unbaked.
How to Store
You can keep these cookies in an airtight container at room temperature for 4 to 5 days.
Can This Recipe Be Frozen?
Yes, you can freeze baked cookies for up to 3 months. Place them in an airtight container or freezer bag with parchment paper between the layers. They can be thawed at room temperature or warmed up in the microwave for a few seconds at a time until they reach your desired temperature.
How Do You Freeze Cookie Dough for Later Use?
This dough is excellent for freezing—then you can have warm, freshly baked cookies any time the craving strikes!
Place the balls of cookie dough on a parchment lined baking sheet, but instead of putting it in the oven, pop it in the freezer. Once the dough is frozen solid, transfer it to an airtight storage container or freezer bag.
When you want to make cookies with your frozen dough, simply follow the baking instructions in the recipe, adding a minute or two to the original baking time to account for the dough being frozen.
65 Comments on “Oatmeal Peanut Butter Chocolate Chip Cookies”
cookies how do I love thee? Let me count the wayyyyys
ALL OF THE WAYS
I’s been far too long since I have baked cookies! Been all about ice cream lately.
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!)
These cookies look fabulous! I just need a big glass of milk!
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.
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!
Thank you, Kendall! I think these would work as bars. There’s a lot of dough, so I’d try a 9″x13″ pan. The cookies are soft, so the only issue would be if the bars would be sturdy enough.
OK, I’ll get on it!
I am in AWE of how thick these are! The perfect cookie.
These cookies look just incredible — so thick and packed with so many things I love!
Oh my, these look so chewy and delicious! I love this combination, and cant wait to bake these cookies!!!
A classic but it looks SOOO good! I’m the same as you, craving chocolate now after a summer of fruits
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!
Too much vanilla extract, is it really 2 TABLEspoons?
Dee, that’s right. This is a big batch recipe!
These look so good! Seriously made me want to make some cookies now!
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.
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.
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!
I did only use 1 tablespoon of vanilla because I use double strength Mexican vanilla – soooo yummmy!
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.
Hi, Gina. 2 tablespoons is correct, but feel free to dial it back if you like. Keep in mind this is a really big batch of cookies, so that much vanilla shouldn’t be overwhelming.
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!!
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.
These cookies came out great! I used half chocolate chips and half raisins and everyone loved them.
Can I use oil instead of butter in the recipe?
You can, although it will very likely change their texture a good bit. I’ve not tried oil in this recipe, but I would use about 75-80% of the amount of butter listed.
Would it matter if I used Old Fashoned Rolled Oats instead of Quick Cooking?? Just asking, that’s what I have!
Hi, Denise. They are generally interchangeable, so it should be fine.
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.
I reduced the chocolate chips by 1/2 cup and added some coconut! Thanks for the GREAT recipe!
My New Years resolution is to make a different kind of cookie every week! These cookies are wonderful!
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!!!
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…
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!
Can you substitute wow butter for the peanut butter. I want to make these cookies for school but it’s a peanut free school .
Hi, Joanne. I’m not familiar with wow butter, so I can’t give you a definitive answer. My suggestion would be to follow the product’s guidelines for substitution.
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!
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. 🙂
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!
Angie, I’m so glad you liked them! They’re one of my favorites!
The recipe turned out awesome. Had to add about 1/4 cup sugar. Loved every bite….Making the second batch today…Wohooo
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!
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!!
I made 66 of these today. They are absolutely scrumptious!
Yay! Glad you liked them!
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.
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!
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.
That’s wonderful, Vicki! They’re really just the best of three cookie worlds!
How many grams of butter?
1 cup of butter is 226g
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!
Hi, Lauri! You don’t have to refrigerate the dough, although I recommend it if your kitchen tends to get warm. If you’d like some more tips, read How to Keep Cookies from Spreading.
Very delicious chocolate chip cookies I just made them and had one soooo good. If I make a few batches and freeze them when I defrost them will they still be chewy and so delicious as now or will they turn hard
Hi, Maria. You shouldn’t see that much difference after freezing.
Can you please put the recipe in grams
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.
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!
Hi, Via. The texture will be different, but the flavor shouldn’t change. Just be sure to substitute the same amount by volume instead of weight.
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.
That’s so great to hear! I’m glad they were a hit for you.