Soft, chewy, and packed with irresistible flavors, these Oatmeal Chocolate Chip Peanut Butter Cookies are a dream come true for cookie lovers. The combination of creamy peanut butter, rich chocolate chips, and hearty oats creates a perfect balance of textures—crispy edges with a tender, melt-in-your-mouth center. Ready in just under 30 minutes of active time, they’re a quick treat that feels indulgent yet comforting.
With a hint of sweetness and a satisfying crunch, these cookies are a crowd-pleaser for any occasion. The dough chills for an hour, ensuring they bake up thick and golden, while the aroma of warm peanut butter and chocolate fills your kitchen. Each bite delivers a cozy, nostalgic vibe that’s hard to resist—perfect for sharing or savoring all to yourself!
Ingredients for Oatmeal Chocolate Chip Peanut Butter Cookies
- 1 cup butter, room temperature (softened but not melted)
- ¾ cup granulated sugar
- 1 ¼ cup brown sugar (packed)
- 1 cup peanut butter (creamy or crunchy, your choice)
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional, for a warm flavor)
- 2 cups old fashioned oats (not instant oats)
- 2 cups chocolate chips (semi-sweet or milk chocolate)
Step-by-Step Instructions
- Prepare the dough: In the bowl of a stand mixer, combine the butter, granulated sugar, brown sugar, and peanut butter. Beat on medium-high speed for 2-3 minutes until the mixture is fluffy and lightened in color.
- Add eggs and vanilla: Add the eggs and egg yolk one at a time, mixing well after each addition. Scrape down the sides of the bowl, then add the vanilla extract and mix until fully incorporated.
- Incorporate dry ingredients: Sprinkle the flour, baking powder, baking soda, salt, and cinnamon (if using) directly over the wet ingredients. Mix on low speed just until combined. Scrape down the bowl again to ensure everything is evenly mixed.
- Fold in oats and chocolate chips: Add the oats and mix on low speed until just incorporated. Then, add the chocolate chips and mix until evenly distributed.
- Chill the dough: Transfer the dough to a large resealable bag or cover the bowl with plastic wrap. Chill in the refrigerator for at least 1 hour or up to 3 days.
- Preheat and prepare: Preheat the oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper.
- Shape the cookies: Remove the dough from the fridge. Use your hands or a cookie scoop to form 2.5-inch dough balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 14 minutes, or until the edges are golden brown and the centers are slightly soft. The cookies will continue to set as they cool.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy: Store in an airtight container for up to 5 days or freeze for longer storage.
Storage and Reheating Tips for Perfect Cookies
Store your Oatmeal Chocolate Chip Peanut Butter Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls before baking—place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to the baking time. To reheat baked cookies, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes for that fresh-from-the-oven taste.
Recipe Variations to Mix It Up
Feel free to customize these cookies to suit your taste! Swap the chocolate chips for white chocolate, butterscotch, or peanut butter chips. For a nut-free version, replace the peanut butter with sunflower seed butter. Add a handful of chopped nuts, dried fruit, or shredded coconut for extra texture. If you love a chewier cookie, reduce the oats to 1 ½ cups, or for a crispier version, bake for an extra 2-3 minutes.
Time-Saving Tips for Busy Bakers
Short on time? Skip the chilling step if you’re in a hurry—the cookies will spread a bit more but still taste delicious. Use a cookie scoop to portion the dough quickly and evenly. If you’re doubling the batch, freeze half the dough for future baking. Pre-measure your dry ingredients the night before to streamline the process. And don’t forget to preheat your oven while preparing the dough to save a few extra minutes!
Equipment Guidance for Cookie Success
A stand mixer makes creaming the butter and sugars a breeze, but a hand mixer works just as well. Use parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup. A 2.5-inch cookie scoop ensures uniform dough balls for even baking. If you don’t have one, a ¼-cup measuring cup works too. Wire racks are essential for cooling the cookies properly, but a clean kitchen towel can be a makeshift alternative.
Common Questions Answered
Can I use quick oats instead of old-fashioned oats? Yes, but the texture will be slightly softer. What if my dough is too sticky? Chill it for an extra 15-20 minutes to make it easier to handle. Can I use natural peanut butter? Yes, but make sure it’s well-stirred and not too oily. Why chill the dough? Chilling prevents excessive spreading and enhances the flavor. Can I make these gluten-free? Absolutely! Substitute the flour with a 1:1 gluten-free blend and ensure your oats are certified gluten-free.
Oatmeal Chocolate Chip Peanut Butter Cookies
Ingredients
- 1 cup butter, room temperature
- 3/4 cup granulated sugar
- 1 1/4 cup brown sugar
- 1 cup peanut butter
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon, optional
- 2 cups old fashioned oats
- 2 cups chocolate chips
Instructions
- To the bowl of a standup mixer, add the butter, sugars, and peanut butter. Beat on medium-high speed until fluffy and significantly lightened in color.
- Add the eggs and the egg yolk one at a time, mixing until incorporated after each addition. Scrape down the sides of the mixing bowl and add the vanilla. Mix to incorporate.
- Right on top of the wet ingredients, add the flour, baking powder, baking soda, salt, and cinnamon. Mix on low speed just until incorporated. Scrape down the sides of the bowl.
- Add the oats and mix until just incorporated. Add the chocolate chips and mix until just incorporated.
- Transfer the cookie dough to a large Ziplock bag and chill in the refrigerator for at least 1 hour or up to 3 days. Preheat the oven to 350 ℉ and line 2 cookie sheets (you might need more depending on the size of the cookie sheets) with parchment paper.
- Remove the cookie dough from the refrigerator. Use your hands or a cookie scoop to form the dough into 2.5-inch balls. Arrange the dough balls on the prepared cookie sheets 2 inches apart. Bake for 14 minutes.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.