Peanut Butter Chocolate Chip Oatmeal Cookies
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If you want the perfect sweet and salty dessert, make a batch of Peanut Butter Oatmeal Chocolate Chip Cookies. They are crisp on the outside, chewy on the inside and so decadent.
Why You’ll Love This Recipe
- Ideal texture – these cookies are crisp on the outside, chewy on the inside and loaded with rich chocolate chips. The rolled oats add a lovely texture and chew to the cookie.
- Perfect blend of salty and sweet – I love a sweet and salty dessert. Chocolate and peanut butter are the perfect combination of salty and sweet. I like to make sure I use a salted peanut butter and top it with extra flakey salt!
- Change it up – make this delicious cookie with all different types of nut butters. Nut butter adds wonderful flavor, texture, and a little extra protein to this recipe. You can use any kind of nut butter that you like.
Serving Suggestions
These cookies are the perfect afternoon snack. I love to have them with a cup of coffee or tea. I make a homemade latte with this caramel brulee syrup and take a break from work.
It is a wonderful addition to a cookie platter for the holidays. I like to make a batch and put them on a platter with mini brownies and Christmas chex mix.
Ingredients
- Unsalted butter – start with room temperature butter for these flavorful peanut butter cookies
- Creamy peanut butter – You can use a natural peanut butter or one that is sweetened like Skippy or Jif. Natural peanut butter will result in a crispier cookie while the others will result in one that is more cakey.
- Granulated sugar – you can use brown sugar in place of this but the cookies will be chewier
- Large egg – be sure to use a room temperature egg so that the texture of the dough is correct.
- Vanilla extract – a teaspoon or two of pure vanilla extract adds a wonderful depth of flavor to these cookies.
- Rolled oats – rolled oats add lots of texture to the cookies. For a smoother, chewier texture use quick oats
- All purpose flour – using flour with the oats helps the cookies form and bake properly
- Baking soda – gives the cookies just the right amount of lift and rise
- Kosher salt – if you use fine sea salt you can cut the amount of salt in half.
- Semi sweet chocolate chips – use chopped chocolate to give it more of a chocolate chunk cookie flavor
- Flakey sea salt – it is optional, but if you love salty sweet flavor combination
ingredient Substitutions
Make these cookies gluten free by using gluten free all purpose flour blend and gluten free rolled oats. Make them dairy free by using a dairy free butter.
Change up the flavor of the cookie slightly by changing the type of nut butter. They would be delicious with cashew butter or almond butter. If you use almond butter, you can add a pinch of cinnamon and switch the chips to white chocolate chips to balance the flavors.
To add a little more texture and crunch to the cookies you can stir some chopped roasted peanuts, walnuts or pecans into the batter.
Change up the flavor of this peanut butter oatmeal cookie recipe slightly by swapping out the semi-sweet chocolate chips for dark chocolate chips, milk chocolate chips or even butterscotch chips.
How To Make
step 1: Mix wet ingredients
To begin, preheat oven to 350F and line 2 baking sheets with parchment paper.
Then, place softened butter in a large mixing bowl with the peanut butter and sugar. Use an electric mixer or paddle attachment on stand mixer to mix until smooth and creamy (Image 1). Mix in the egg and vanilla extract (Image 2).
step 2: Fold in Dry Ingredients and Chocolate Chips
In a separate bowl combine the all purpose flour, rolled oats, baking soda and salt (Image 3). Fold dry ingredients into wet with a flat spatula until evenly combined. It might take a minute to mix in the flour mixture. Fold in the chocolate chips until evenly distributed (Image 4).
step 3: Scoop Out Cookies and Bake
Scoop out 1.5 tbsp of batter per cookie, roll into a ball and place on the prepared baking sheet. Leave a bit of space between each dough ball. You should have about 21 dough balls to use on 2 baking sheets.
If desired, top with a little flaky sea salt and bake at 350F for 13-15 minutes. Cool on a wire rack and enjoy.
storage, reheating and freezing
Allow the cookies to cool completely and then transfer to an airtight container. Store at room temperature for up to 4 days or in the fridge for up to 7 days. To enjoy warm, reheat at 250F in an oven or toaster oven until just warmed through, about 5 minutes.
Freeze fully baked cookies for up to 3 months in a freezer safe container. Thaw one at a time or all at once.
You can also freeze the dough balls. Bake cookie dough from frozen at 325F for 18 minutes.
- Healthy Almond Joy Cookies
- Grain Free Chewy Chocolate Chip Cookies
- Pumpkin Spice Chocolate Chip Cookies
- White Chocolate Cranberry Oatmeal Cookies
Keep reading to find the full recipe for these healthy, simple and delicious cookies! If you make them, please let me know in the comments or on Instagram.
Peanut Butter Chocolate Chip Oatmeal Cookies
Delicious peanut butter oatmeal chocolate chip cookies that are crisp on the outside and chewy on the inside
Ingredients
- ½ stick unsalted butter (¼ cup) – softened
- ¾ cup creamy peanut butter
- ¾ cup granulated sugar
- 1 egg – room temperature
- 2 tsp vanilla extract
- 1 cup rolled oats
- ½ cup all purpose flour
- 1 tsp baking soda
- ¼ tsp kosher salt
- ¾ cup semi sweet chocolate chips
Instructions
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Place softened butter in a large mixing bowl with the peanut butter and sugar. Use an electric mixer or paddle attachment on stand mixer to mix until smooth and creamy. Mix in the egg and vanilla extract.
- In a separate bowl combine the all purpose flour, rolled oats, baking soda and salt. Fold dry ingredients into wet with a flat spatula until evenly combined. Fold in the chocolate chips until evenly distributed.
- Scoop out 1.5 tbsp of batter per cookie, roll into a ball and place on the prepared baking sheet. Leave a bit of space between each dough ball. You should have about 20 dough balls to use on 2 baking sheets.
- If desired, top with a little flaky sea salt and bake at 350F for 13-15 minutes. Cool on a wire rack and enjoy.
Notes
- use gluten free flour in place of all purpose flour and gluten free oats to make these cookies gluten free
Lennie Gail says
These cookies are really good! I love the texture they maintain, even after they’ve sat around for a day or two. I do feel like they have way too much salt for my liking. When I make them again (and, I will, because they’re really good!) I will reduce the salt to 1/2 tsp. Thanks for the recipe! They definitely satisfy my sweet tooth without making me feel guilty.
Madeline says
Thanks for your review!! Glad you enjoyed!
Leah says
THE best cookies to have in hand for when you want a little somethin’somethin’. Easy to make and freeze well, which gives you an excuse to warm them up in the microwave.
Madeline says
WOW yes thats a great move
Zoe Parsigian says
Weird question, but do you think I could get away with switching out oats for almond flour?
Madeline says
Hi! yes I think that would work!! Im not sure how much to use but start adding flour at 1/2 cup at a time until it gets cookie dough consitency!
Olivia says
Can I sub honey for maple syrup??
Madeline says
Yes! That would definitely work
Olivia says
I added coconut this time and it’s such a great addition!
Meredith says
I have made these numerous times and they are amazing every time! They are quick and easy to make. I’ve given them as gifts as well and everyone loves them. I’m kind of obsessed with these! Perfect combo of salty and sweet.
Madeline says
YAY!! You’re inspiring me to make another batch!!
Megan Kelly says
These cookies are SO easy and delish. They’re great for a healthy option when you’re sweet tooth is crying out for attention. Not much can beat a traditional chocolate chip cookie, but these come close!
Madeline says
I am so with you! Nothing beats the classic chocolate chip, but these get the job done and SO easy!
Ashli says
I have tried so many oatmeal peanut butter cookies and these are hands down the BEST. I love the combo of sweet and salty. My 9 year old can make them for me, they are that easy.
Madeline says
Ah yay!! I am not a great baker so I NEED baking recipes to be easy. so glad you are enjoying this one!
Alexa says
Loooved these cookies. The easiest recipe ever which is important to me because I hate nothing more than complicated baking. I will say I’d personally decrease the amount of salt next time but these were still a HUGE hit with my mom and boyfriend. 2 dozen gone in 2 days 🤭
Madeline says
So glad!! I will adjust the salt in the recipe so that others don’t have this problem
Jessica says
Delicious! Quick and Easy! The salty and sweet combination is perfect. They have a great peanut butter flavor without being over powering. Would be a great recipe to introduce a child to baking!
Madeline says
thank you!!
Frances says
This recipe was great. I’d been really craving some trail mix cookies from a bakery back home and with the addition of cinnamon and raisins I was able to essentially hit the mark. The use of only oats was a new concept to me, but I loved the texture that they provided even after the third day of sitting on the counter uncovered. I also really appreciate that the batch size is so reasonable, the cookies were gone before I was tired of them sitting there and they are so easy to make that whipping up more isn’t a chore.
Madeline says
so amazing to hear!! thank you!
Kara says
These are so so good! The only problem is it’s so hard to just eat one! Will be making these regularly! Thank you for a healthy, easy, delicious cookie recipe!
Madeline says
LOL I am with you!! Thank you!
Rebecca says
These are SO DANG GOOD!! They’re so quick and easy to make. The ingredients are simple pantry staples which is always a plus.
Madeline says
YES! thank you! totally agree
Emily says
First off, I love how you list the tools needed! This is a super easy (and yummy!) recipe that I made with my 9 year old. Love the sweet and salty combo. Will definitely make again!
Madeline says
Aw so special! I’m glad you both liked it and hope you had fun together 🙂
Melly says
These cookies are amazing and so easy to make. Great snack for my sons wrestling team!
Madeline says
awesome! thanks so much Melly!
Margaret Neher says
I just made these- I love how simple the recipe was, and the texture was so much better than others I’ve tried. BUT- they were way too sweet for me. I’m going to try again with half the maple syrup- I hope that doesn’t mess up the texture.
Madeline says
sorry to hear they were too sweet! that may make the texture weird, but if you do try please let me know how they turn out!
Elizabeth says
So, so good. All ingredients i had on hand. Taste incredible. Will make these on a regular basis. Love them.