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. A must for peanut butter lovers!
Quick Steps:
- Cream butter and sugars
- Mix in peanut butter
- Add in eggs and vanilla
- Gently mix in dry ingredients
- Fold in chocolate chips and oats
- Scoop
- Chill
- Bake and enjoy
You can freeze this cookie dough!
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!
Highlights:
- Chewy cookies
- Studded with chocolate chips
- Loaded with creamy peanut butter
- Classic favorite cookies
- Thick cookie
- Slightly crisp edges
This peanut butter oatmeal chocolate chip recipe is way better than regular chocolate chip cookies!
Tools I used for this easy recipe:
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Cookie Scoop – my go to for getting even sized cookies that bake perfectly each time!
Quick steps:
- Cream butter and sugars
- Mix in peanut butter
- Add in eggs, one at a time
- Mix in vanilla extract
- Add in flour mixture, mix until combined
- Fold in chocolate chips and oats
- Scoop and chill
- Bake
- Cool on a wire rack
- Top with sea salt and enjoy!
Grocery List:
- Flour
- Baking Soda
- Baking Powder
- Salt
- Butter
- Granulated Sugar
- Brown Sugar
- Large eggs
- Natural Peanut Butter
- Vanilla Extract
- Old-Fashioned Oats
- Chocolate Chips (could substitute white chocolate chips, butterscotch chips, or dark chocolate chips)
If you like these chewy peanut butter oatmeal chocolate chip cookies, you’ll love these other favorite recipes…
Thin & Chewy Chocolate Chip Cookies
Thick & Chewy Peanut Butter Cookies
Oatmeal Chocolate Chunk Cookies
Instructions for the chewy peanut butter oatmeal cookies:
- Preheat oven to 350 degrees F, line baking sheets with parchment paper and set aside.
- In a small mixing bowl combine the flour, baking powder, baking soda, and salt. Stir to combine, set aside.
- In the bowl of stand mixer fitted with a paddle attachment or using an electric mixer and a large mixing bowl, beat butter and sugars on medium-high speed until light and fluffy, 3-4 minutes. Add in the peanut butter and mix again until incorporated. Mix in the vanilla and eggs, one at a time. Scrape down the sides of the bowl.
- Slowly add in the dry ingredients to the wet ingredients and mix on low speed until combined. Fold in the oats and chocolate chips. Cover and chill for 30 minutes.
- 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 inches between each cookie.
- Bake for 10-12 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Sprinkle with sea salt if desired and enjoy!
Notes:
*Use a round cookie cutter to scoot cookies into perfect circles after baking!
Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
Equipment:
- 1 oz. cookies scoop – optional
Ingredients:
- 1 1/2 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1/2 cup Light brown sugar, packed
- 1 1/2 cups Creamy peanut butter
- 2 Eggs, room temperature
- 1 tbsp Vanilla extract
- 2 cups Old-fashioned whole rolled oats, not quick oats
- 2 1/2 cups Semi-sweet chocolate chips
Instructions:
- Preheat oven to 350 degrees F, line baking sheets with parchment paper and set aside.
- In a small mixing bowl combine the flour, baking powder, baking soda, and salt. Stir to combine, set aside.
- In the bowl of a hand or stand mixer fitted with a paddle attachment beat butter and sugars on medium-high speed until light and fluffy, 3-4 minutes. Add in the peanut butter and mix again until incorporated. Mix in the vanilla and eggs, one at a time. Scrape down the sides of the bowl.
- Slowly add in the dry ingredients to the wet ingredients and mix on low until combined. Fold in the oats and chocolate chips. Cover and chill for 30 minutes.
- 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 inches between each cookie.
- Bake for 10-12 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Sprinkle with sea salt if desired and enjoy!
Notes:
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.
1 Comment
$200/MONTH MENU PLAN FOR OUR FAMILY OF 5 (#22) - Thrifty Frugal Mom
March 22, 2023 at 11:38 AM[…] Cheese Potato Soup with Ham; Lettuce Salad with Mexican Dressing; Homemade Applesauce; Chewy Peanut Butter Oatmeal Chocolate Chip Cookies (this is similar to the cookie recipe that I […]