Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

These chewy peanut butter oatmeal chocolate chip cookies are soft and chewy. Loaded with creamy peanut butter, oats, and chocolate chips. These cookies are great if you need a last minute dessert, the dough only needs to chill for 30 minutes and they come together so quickly! Top with a sprinkle of sea salt for the perfect sweet and salty combo.

You will also like these Salted Toffee Chocolate Chip Cookies or my Loaded Monster Cookies. Find all of my easy cookie recipes and more dessert ideas here for endless baking inspiration!

Recipe Highlights

• Gooey center and crispy edges: these soft and chewy cookies have crisp edges and stay nice and gooey in the center. A sprinkle of flaky salt on top adds the perfect touch.
• Studded with chocolate: this is one mighty cookie, loaded with melty chocolate, peanut butter, and oats. I like to top my cookie with a few more chunks of chocolate before baking for the look of melty chocolate puddles.
• 60 minute chill time: luckily this cookie only takes an hour to chill, so you can pop it in the oven in no time! You can scoop and chill the cookie dough or chill and scoop, either way works!
• Perfect for crowds: this recipe makes a great dessert options for crowds or parties, the cookies can easily be transported and everyone is sure to love them! Add in different mix-in’s (like chopped nuts) as desired.
• Simple ingredients: this cookie is made with mostly pantry ingredients you already have on hand like all-purpose flour, brown sugar, granulated sugar, salt, baking soda, and peanut butter. Softened butter, eggs, and vanilla are also common ingredients. Grab oats and chocolate chips to keep on hand for a cookie craving!

Keep this simple cookie recipe on rotation, it’s simple and fail-proof! Using melted butter means no electric hand or stand mixer needed, easily whip these cookies up by hand. They are freezer safe so make a double batch and keep the cookie dough balls in the freezer for later time. You never know when a cookie craving will hit!

Baked cookies can also be kept in the freezer, simply allow them to cool completely and store in an airtight glass container or zip top bag for up to 3 months. Simply remove a cookie or two from the freezer when desired and let thaw or pop in the microwave!

Key Ingredients

These cookies are made with simple pantry ingredients, several you probably already have on hand. If there is a substitution, you’ll find it below.

• Unsalted Butter: if using salted butter, omit adding more salt later in the recipe. Do not substitute margarine.
• Peanut butter: classic, creamy peanut butter is best here. Jiff or Skippy brand peanut butter is my recommendation. If using a natural peanut butter or fresh ground peanut butter made with only peanuts, it will altar the texture of these cookies as natural peanut butter does not ‘melt’ in quite the same.
• Granulated white sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars can impact the dough differently and change how the cookie bakes and rises.
• Brown sugar: make sure to pack your brown sugar. Light or dark brown sugar works.
• Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this cookie. Let your eggs come to room temperature for this recipe, this helps the eggs incorporate better.
• Pure vanilla extract: use homemade or store-bought vanilla extract, almond extract can be added for additional flavor is desired.
• All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently.
• Baking soda/powder: make sure your baking soda and baking powder is fresh and not expired, after a couple months it will start to lose it’s potency.
• Chocolate chips: any kind of chocolate chips will work, semi-sweet, milk chocolate chips, dark chocolate chips, or white chocolate. Chopped chocolate bars work great as well.
• Oats: quick oats or old fashioned oats will both work for this recipe.

How To Make The Chocolate Oatmeal Cookies

Let’s talk a little about how to make these Chewy Peanut Butter Oatmeal Chocolate Chip Cookies(The printable instructions are in the recipe card below.)

Quick overview:

• In a mixing bowl combine melted butter and sugars.
• Mix in peanut butter, eggs, and vanilla. Slowly mix in dry ingredients.
• Fold in oats and chocolate. Chill dough.
• Scoop and bake. Enjoy!

1. In a small mixing bowl combine the flour, baking powder, baking soda, and salt. Stir to combine, set aside.
2. In a large mixing bowl melt the butter, Add in the sugars and mix to combine. Add in the peanut butter and mix again. Mix in the vanilla and eggs, one at a time.

3. Slowly add the dry ingredients to the wet ingredients and gently mix until combined. Fold in the oats and chocolate chips. Cover and chill for 60 minutes.

4. Preheat oven to 350 degrees F, line baking sheets with parchment paper and set aside.

5. Using a portion scoop or measuring spoon, scoop even sized balls of cookie dough – roughly 1 oz. Arrange evenly on the prepared baking sheets, leaving about 2-3 inches between each cookie.

6. Bake for 9-11 minutes until golden brown, cookies will still be soft in the middle. Allow to set for a few minutes on the cookie sheet before transferring to a cooling rack. Sprinkle with sea salt if desired and enjoy!

More Delicious Cookie Recipes

If you like these chewy chocolate chip cookies, you’ll be sure to love these other homemade cookies. From snickerdoodle, to Nutella, to classic oatmeal – the choices are endless! View all my Cookie Recipes for more inspiration.

• Nutella (Chocolate Hazelnut) Oatmeal Cookies Recipe – full of gooey, rich chocolate flavor!
• Classic Snickerdoodle Cookies – a soft and chewy cookies rolled in cinnamon sugar!
• Oatmeal Chocolate Chunk Cookies – chewy and decadent studded with oats and chocolate.
• Easy Soft & Chewy Oatmeal Raisin Cookies – with hints of cinnamon these are loaded with chewy raisins!

Tools I Recommend

• USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
• Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
• Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
• Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!

Tips for Perfect Cookies

• Allow dough to chill this lets the fat set up so cookies do not spread too thin.
• If chilling dough overnight allow to come to room temperature before scooping for easier scooping.
• Do not overcrowd baking sheets allow ample space for these cookies to spread and not stick together. If the pan is overcrowded cookies with not turn out as intended.
• Start with less time and add baking time as needed so cookies stay chewy, I always recommend taking cookies out before you think they are done, they will continue to cook on the baking sheet.
• Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles.
• Sprinkle with flaky sea salt while warm if desired, this adds the perfect sweet and salty combo.

Recipe FAQs

Do I need to chill my cookie dough?

Yes, chilling cookie dough allows the fat to set up so the cookie doesn’t spread too thin. This dough only needs to chill for an hour, if you do not chill this dough – the cookies could spread into each other.

What type of chocolate is best in a cookie?

I like rich, dark chocolate chips or a roughly chopped up chocolate bar. But any type of chocolate would work from white chocolate chips, to mini chocolate chips and semi-sweet chocolate.

What is the best way to store leftover oatmeal cookies?

Leftover cookies can be cooled completely, transferred to a airtight zip top bag or glass container and kept at room temperature for 4-5 days. See below instructions for freezing cookie dough.