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    Home » Recipes » Desserts » Cookies » Peanut Butter Oatmeal Cookies

    Peanut Butter Oatmeal Cookies

    Published: Jun 6, 2020 · Modified: Dec 28, 2020 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    4 from 3 votes

    Disclaimer: This post may contain affiliate links.

    Peanut Butter Oatmeal Cookies on a plate in the top photo. The bottom is a close up picture of two cookies.

    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.

    A plate of peanut butter oatmeal cookies with a glass of milk
    Peanut Butter Oatmeal Cookies

    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.

    A stack of chocolate chip cookies with peanut butter
    Peanut Butter Oatmeal Cookies

    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.

    Two oatmeal cookies with a glass of milk
    Peanut Butter Oatmeal Cookies

    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.

    Peanut butter chocolate chip cookies on a cooling rack
    Peanut Butter Oatmeal Cookies

    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.

    A stack of peanut butter oatmeal cookies with a glass of milk
    Peanut Butter Oatmeal Cookies

    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

    • Carmelitas
    • Oatmeal bread
    • Scones with oatmeal
    • Oatmeal cookies
    • White chocolate oatmeal cookies

    For the Peanut butter lover

    • Slices of peanut butter pie on white plates.
      Creamy No Bake Peanut Butter Pie with Ganache
    • A stack of peanut butter brownies on parchment paper
      Peanut Butter Brownie Recipe
    • Peanut Butter Sandwich Cookies with a glass of milk
      Peanut Butter Sandwich Cookies
    • Peanut butter cookies on a plate
      Peppery Peanut Butter Cookies

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    A stack of chocolate chip cookies with peanut butter

    Oatmeal Peanut Butter Chocolate Cookies

    Author: Barbara Curry
    Chewy oatmeal peanut butter chocolate cookies are overflowing with chocolate chips. I love biting into one of these filling treats because they are a perfect combination of three of my favorite cookies. Just what you need to get you through until dinner.
    4 from 3 votes
    Print Pin
    PREP: 40 minutes
    COOK: 12 minutes
    Servings: 36

    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
    Prevent your screen from going dark

    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.
    Barbara’s Tips + Notes
    • You can freeze cookies before or after baking. If before baking, you don’t need to thaw just add a minute or two to the cooking time.

    Nutrition

    Serving: 1serving | Calories: 233kcal | Carbohydrates: 24g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 179mg | Potassium: 159mg | Fiber: 2g | Sugar: 14g | Vitamin A: 177IU | Calcium: 24mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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