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.
Quick
Beginner-friendly
You’ll Learn: How to batch, store, and reheat for meal prep
Worth It: Satisfies sweet and salty cravings
Bonus: Simple swaps to match what’s in your pantry
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. For another cookie option, add some brown butter sugar cookies.
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.
Check out these other cookie recipes!
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.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Peanut Butter Chocolate Chip Oatmeal Cookies
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.
Recipe Notes
- use gluten free flour in place of all purpose flour and gluten free oats to make these cookies gluten free
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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