These are the BEST Peanut Butter Oatmeal Chocolate Chip Cookies! They are soft, chewy, and absolutely delicious, loaded with layers of tasty, wholesome ingredients. Creamy peanut butter, quick oats, and chocolate chips come together for a sweet, rich, soft cookie with a unique texture using simple ingredients.
Kids and adults will love these family-friendly oatmeal cookies with peanut butter and chocolate that you’ll want to double the batch and freeze some for a delicious snack whenever you’d like!
Oatmeal Peanut Butter Chocolate Chip Cookies – The EASY Way!
This pantry cookie recipe uses common baking ingredients and other components you likely already have on hand. It is my personal go-to when I need a cookie recipe everyone will love. The taste and texture are out of this world!
- Delectable texture – The soft and chewy oatmeal peanut butter chocolate chip cookies have an incredible texture from the old-fashioned oats, brown sugar, and peanut butter—a chewy cookie with creamy chocolate chips for a fantastic mouthfeel.
- One bowl preparation – From creaming the butter to mixing the remaining ingredients, there is no need to mess up the whole kitchen! Mix this cookie batter in just one bowl and drop it by the tablespoon.
- Pantry staple ingredients – When craving something sweet, you won’t have to look far for this cookie recipe! It uses some of the most common pantry and baking ingredients.
- Decadent flavors – Buttery chocolate chip cookies are elevated with the addition of peanut butter and chocolate for a decadent, crave-able treat.
- Scaleable recipe – This recipe makes about 36 cookies. You can easily scale the recipe in half for a smaller batch or double it for either more cookies or more giant cookies.
Cookie Recipe Notes
These easy peanut butter oatmeal chocolate chip cookies are is as simple as promised! Just 15 minutes of prepping and 10 minutes of baking for a family friendly dessert.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Butter – Unsalted butter works best since we are adding in salt separately.
- Eggs – A binder, rising agent, and flavor-enhancing ingredient.
- Sugars – I like to use a combination of pure cane sugar and brown sugar. This adds to the chewy texture and decadent flavor. You could easily substitute one sugar for the other if needed.
- Peanut butter – I prefer using a traditional peanut butter over a natural style for the best results. Add a bit of crunch to the cookies by substituting creamy peanut butter for the crunchy kind.
- Oats – Old fashioned or quick oats work best and cook evenly throughout the cookie. If using old fashioned oats, add them to a food processor or blender to break down the pieces into small flakes similar to the quick oats. You can keep them whole if you like an extra chewy oatmeal cookie!
- Flour – I like to use all-purpose flour, but you can substitute wheat flour if you’d like.
- Vanilla – A common baking ingredient, vanilla adds a subtle aromatic sweetness to the cookie.
- Baking soda – A leavening agent for the perfect rise.
- Salt – Balances and enhances the combined flavors.
- Chocolate Chips – Semi-sweet chocolate chips have the perfect sweetness ratio without being overpowering. You can substitute for dark chocolate chips or milk chocolate chips if you want though. This cookie makes a great base for many flavors.
- Use the right oats – Choose old-fashioned or quick oats for this easy cookie recipe. This style of oats is prepared to cook quickly giving this peanut butter oatmeal cookie recipe its signature chewy texture. Whereas steel-cut oats and whole oats take much more time and do not cook properly in these cookies.
- Freeze part of the cookie batch – Whether you decide to bake them all simultaneously or freeze some of the cookie dough drops for later, you’ll love how easy it is to freeze and enjoy whenever you’re craving a sweet, chewy cookie. Check out the instructions below for freezing cookie dough and baked cookies.
- Do not overmix cookie batter – Once you add flour and oats, mix until just combined. You should still see streaks of oats and dry flour in the mix. Then, gently fold or stir in the chocolate chips before dropping them onto the baking sheet. Why should you not over-mix cookie dough batter? Gluten begins to develop when overmixing, resulting in a tough cookie.
- Chill the dough – While this is unnecessary, the results are even more delicious! When the dough is cold, it allows the butter to melt slowly and prevents cookies from spreading while baking. Chill the cookie dough for about an hour or overnight before baking.
Recipe Short Cuts
If you need to make this oatmeal cookies with peanut butter and chocolate chips recipe but are extra short on time, here are a few ideas that can help make this recipe even faster!
- One dough, different cookie additions – Use this cookie dough batter to make a few different flavors of cookies. Before adding in the chocolate chips, divide the batter in half, thirds, and so on. Then, add your favorite chip or other additions such as white chocolate chips, butterscotch, or peanut butter chips to each individually split batter. You’ll have the same number of cookies with different flavors. This option works particularly well if you want to freeze cookies to munch on later.
- Plan ahead – Make the cookie dough and store it in the fridge for up to 2 days before baking or freezing.
- Use quick oats – Skip processing old fashion oats and use quick oats in these peanut butter oat cookies. If you like to use old fashioned oats, I do recommend chilling the dough first as the batter may spread more than when using quick oats. This is because quick oats are flaky and absorb liquid faster than old fashioned oats.
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Oatmeal Peanut Butter Coconut Chocolate Chip Cookies – Mix 1 cup of shredded coconut into the cookie batter when mixing in the chocolate chips.
- Crunchy Peanut Butter Oatmeal Cookies with Chocolate Chips – Switch out the creamy peanut butter for crunchy peanut butter. And for even more crunch, stir in ½ cup of chopped peanuts, too.
- Peanut Butter Chip Oatmeal Cookies – Prepare these cookies as written and swap out the chocolate chips for peanut butter chips, or add in both!
How to Freeze Cookies
Cookies can be frozen before or after baking. If freezing the cookie dough you are able to just pop out a few or as many as you need to bake to have hot, fresh cookies on demand.
If you prefer, you can bake all of the cookies and freeze after baking. Freezing the baked cookies will preserve them and once, thawed they come out just as soft, chewy, fresh, and perfect as they are when freshly baked.
Both are great options for keeping cookies fresh and delicious!
- Drop the dough on a parchment-lined baking sheet. You can drop the cookies close together as they won’t spread while freezing.
- Place the baking sheet in the freezer for about 2 hours or until the cookie dough has firmed up.
- Place the frozen cookie dough balls into a freezer-safe container and freeze until ready to use.
When ready to bake: Place the frozen cookie dough drops on a parchment-lined baking sheet 2 inches apart and bake in a preheated oven for around 12 minutes until the edges begin to brown and the center is just set.
- After baking, allow cookies to cool completely and then place them in an air-tight container to store in the freezer.
When ready to eat: Pull out a few cookies and either microwave for 30-45 seconds or allow them to sit on the counter for 15 minutes until they have reached room temperature.
If you have extras after making old-fashioned oatmeal peanut butter chocolate chip cookies, then they can be saved to munch on at a later time.
To save leftovers, place the cookies in an airtight container and store:
- On the counter for 3-4 days
- in the refrigerator for 4-7 days
- in the freezer up to 3 months.
More EASY Cookie Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my ||||| recipes here, or see a few of our readers favorite recipes below.
- Ultimate Classic Chocolate Chip Cookies
- White Chocolate Cookies with Macadamias
- Soft Sugar Cookies
- Snickerdoodle Cookies
- 1 c butter, softened
- 1 c white sugar
- 2/3 c brown sugar , packed
- ¾ c peanut butter
- 1 tsp vanilla
- 2 eggs
- 2 c flour
- 1 c old fashioned oats, or quick cooking oats
- 2 tsp baking soda
- ½ tsp salt
- 2 cups semi sweet chocolate chips
- Preheat oven to 375˚F.
- Beat butter, sugars, peanut butter, vanilla, and eggs until creamy.
- In separate bowl mix flour, oats, baking soda, and salt.
- Mix the dry ingredients gradually with butter mixture. Stir until completely incorporated, then stir in chocolate chips.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8-12 minutes or until slightly browned around the edges and the center is just set.
- Let set 2 minutes then transfer to a cooling rack.