Chewy peanut butter oatmeal cookies overflowing with chocolate chips. A perfect combination of three of my favorite cookies. Just what you need to get you through until dinner.
About 3 0’clock every day, I need a snack, something to get me through until dinner, this month it has been a peanut butter oatmeal cookie. Whether you’re hungry or just need a pick-me-up, these chewy chocolate chip cookies will be your new favorite snack. Since they have oatmeal and peanut butter, I think that makes them healthy, or at least healthier than some snacks.
The fiber from the oatmeal and the protein from the peanut butter are enough to fill you up especially if you have a late dinner planned.
While you get a taste of peanut butter, it’s not the overwhelming flavor in these cookies, they really are more like a chocolate chip cookie with peanut butter and oatmeal added in but that name is just too long!
You’ll love the chewy texture and the golden brown edges. It’s hard to get both of those qualities in the same cookie but this recipe nailed it. I didn’t change a thing in these chocolate chip cookies from Sally’s Baking Addiction.
What type of oatmeal should you use for peanut butter chocolate chip oatmeal cookies
To get the nice chewy texture, you need to use old-fashioned rolled oats, not instant. Rolled oats are first steamed and then flattened into an oval shape which allows them to absorb liquid but also keep their shape when cooked. Instant oats are more processed and are thinner so they’ll cook quicker and not maintain their shape resulting in a mushy texture. If using instant oats the cooking time will be less.
How do you make peanut butter oatmeal cookies
Step 1: You’ll need to let the butter come to room temperature before you start.
Step 2: Cream the butter and sugars and add eggs, peanut butter and vanilla. Add the flour, baking powder, soda and salt just until combined then add in oatmeal and 2 ½ cups of chocolate chips.
Step 3: Refrigerate for at least 20 minutes. Using an ice cream scoop place round scoops of dough on a cookie sheet and bake.
These are super easy to make and a great choice if you don’t have a lot of flour on hand, it only takes 1 ½ cups and it makes about 3 dozen fairly large cookies. Enough to share or freeze for later.
You can freeze the cookies after they’ve baked or freeze them in balls before you bake and just put in the oven frozen. You’ll have to extend the baking time by about a minute or so if they’re frozen.
Do you have extra oatmeal, try these
For the Peanut butter lover
- Peanut butter chocolate brownies
- Peanut butter sandwich cookies
- Spicy peanut butter cookies
- Reese’s peanut butter bars
- Chocolate peanut butter no-bake bars
- Rice Krispie bars with peanut butter
- Double peanut butter cookies
- Crunchy peanut butter cookies
Favorite chocolate chip cookie recipes
- Chocolate chip cookies with browned butter
- Grated chocolate chip cookies
- Chocolate chip shortbread cookies
If you make this recipe be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Peanut Butter Oatmeal Cookies
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter 2 sticks, room temp
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 cup creamy peanut butter
- 2 teaspoons vanilla
- 2 cups old fashioned oats
- 2 ½ cups semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer or a large bowl if using a hand mixer, beat the butter until smooth then add the sugars and beat until creamed, about 2 minutes.
- Add eggs, peanut butter and vanilla and beat on high until combined. Add the dry ingredients and beat until combined, add oats and beat until combined. Beat in chocolate chips.
- Refrigerate for at least 20 minutes. If longer, let it warm up at room temperature for 30 minutes.
- Preheat oven to 350º. Line baking sheets with parchment paper.
- With an ice cream scoop, scoop out large balls, about 2 tablespoons or more and place on prepared pan about 2 inches apart. Bake for 12-14 minutes, until lightly brown. Allow to cool on baking sheet for a few minutes before transferring to a wire rack.
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