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Stack of peanut butter cookies made with oats and chocolate chips
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Peanut Butter Oatmeal Chocolate Chip Cookies

Big, chewy and packed with flavor - these peanut butter oatmeal chocolate chip cookies give you everything you could want in a cookie. They have a delicious peanut butter flavor without being the dry like so many peanut butter cookies can turn out. The oats add texture and increase the chewiness of these cookies. Then you really can't go wrong with tons of chocolate chips in every bite.
Course Dessert
Cuisine American
Keyword Peanut Butter Oatmeal Chocolate Chip Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 14 large cookies
Calories 279kcal
Author Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • ½ cup unsalted butter (112 grams) softened to room temperature, NOT melted
  • ½ cup brown sugar (105 grams) packed
  • ⅓ cup granulated sugar (66 grams)
  • ½ cup smooth peanut butter (130 grams) smooth, commercially prepared
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • ¾ cup plus 2 tablespoons all-purpose flour (109 grams)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup old-fashioned oats (90 grams) AKA large rolled oats
  • 1 cup chocolate chips (180 grams) divided

Instructions

  • Preheat the oven to 350F (180C or 170C on a convection oven). Line cookie sheets with baking paper or silicone baking mats.
  • In a large bowl beat together the butter, sugars and peanut butter.
  • Beat in the egg and vanilla extract.
  • Add in the flour, baking powder, baking soda and salt. Mix into the batter, starting with a few stirs then turning on the mixer to a low speed.
  • Add in the oats and stir in by hand.
  • Stir in ¾ cup chocolate chips. Save the remaining ¼ cup for dotting on top of each cookie. Or simply stir in the entire 1 cup.
  • Form the dough into balls with about 3 tablespoons of dough each. I recommend using a large cookie scoop or 2 spoonfulls from a medium cookie scoop that holds 1.5 tablespoons of dough. It will be sticky. If you don't have a cookie scoop you may want to chill the dough for 30 minutes in the fridge so that it's easier to work with.
  • Place the dough balls 2-3 inches apart on the lined cookie sheets. Bake in the preheated oven for 10-12 minutes or until the tops look just set.
  • Remove from the oven. Cool the cookies on the cookie sheets for at least 10 minutes. Optionally, place a few extra chocolate chips on the top of each cookie.

Notes

  1. Peanut Butter: I always recommend baking with smooth, commercially prepared peanut butter. Anything homemade, natural, or where the oil sits on top can lead to inconsistent results. 
  2. Oats: This recipe is developed using old-fashioned oats (AKA large rolled oats). Quick oats will work, but won't produce the same results. Do not use instant oats or steel-cut oats.
  3. Smaller Cookies: To make smaller cookies, form the dough into balls with about 1.5 tablespoons of dough each. They'll need about 8-10 minutes baking. 
  4. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 14 equal-sized cookies. 
  5. Storage: Store in an airtight container at room temperature for up to 4 days. 

Nutrition

Calories: 279kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 138mg | Potassium: 113mg | Fiber: 2g | Sugar: 22g | Vitamin A: 251IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg