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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. A must for peanut butter lovers!

fresh baked gooey chocolate chip peanut butter oatmeal cookie
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
cookies layered on a cooling rack

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!
fresh cookie with a glass of milk

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)
bowl of 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

Chewy Oatmeal Cookies

Easy Monster Cookies

fresh baked cookies on cooling rack with sea salt on top

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!

cookie dough balls

Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

5 from 3 votes
Course: Dessert
Keyword: chocolate chip cookies, Cookies, Oatmeal Cookies, Peanut Butter
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Servings: 24 Cookies
Calories: 382kcal
Author: The Hearty Life
Cost: $
Print Recipe Pin Recipe

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:

*Use a round cookie cutter to scoot cookies into perfect circles after baking!

Nutrition:

Serving: 1 cookie | Calories: 382 kcal | Carbohydrates: 36 g | Protein: 7 g | Fat: 24 g | Saturated Fat: 11 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 35 mg | Sodium: 244 mg | Potassium: 258 mg | Fiber: 3 g | Sugar: 21 g | Vitamin A: 266 IU | Calcium: 41 mg | Iron: 2 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

cookie broken in half with gooey chocolate

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