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Oat-Rageous Chocolate Chip Cookies

My aunt gave me this recipe, and my family thinks these cookies are delicious. We enjoy all different kinds of cookies, and with this recipe, we can combine three of our favorite kinds—oatmeal, peanut butter and chocolate chip—in one! —Jaymie Noble, Kalamazoo, Michigan
  • Total Time
    Prep: 25 min. Bake: 10 min./batch
  • Makes
    about 3 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips

Directions

  • In a bowl, cream butter, peanut butter and sugars; beat in egg and vanilla. Combine flour, oats, baking soda and salt. Add to the creamed mixture and mix well. Stir in chocolate chips. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.
Nutrition Facts
2 each: 207 calories, 12g fat (6g saturated fat), 25mg cholesterol, 194mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 4g protein.
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Reviews

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Average Rating:
  • judibon
    Dec 6, 2020

    These are really easy! I added a little more oatmeal and a few less chocolate chips. The dough was a little stiffer so I flattened them with a fork, just like you would do for peanut butter cookies. These are a keeper!

  • vsmith8403
    Aug 6, 2020

    Very good cookies. I make these often and they never disappoint. Sometimes I make them with Milk chocolate chips if thats what I have on hand and they are just as good.

  • JoJo
    Jun 30, 2020

    These cookies are absolutely delicious. I have made them several time and each time I make them, everyone loves them! A keeper for sure!

  • amsm
    Apr 27, 2020

    These are tasty! These cookies have just enough peanut butter and oatmeal. I love that they still are soft and taste fresh for a few days after baking!

  • livingud
    Apr 3, 2020

    Oh my yum! In these days of shelter-in-place because of the virus, I had to make a couple of small substitutions. I used half chunky peanut butter and half almond butter and the only chips I had were white chocolate. Also, I didn't have regular instant oatmeal so I used 2 packets of maple brown sugar instant oatmeal. I also added chopped walnuts for grins and giggles. Just the comfort treat we needed right now.

  • lvarner
    Apr 1, 2020

    These were great! They have peanut butter, oats, and chocolate chips - what more could you want? I made these as directed and really enjoyed the flavor and texture of these cookies.

  • Bonnie
    Mar 31, 2020

    I developed a recipe exactly like this years ago except I add a mashed banana and toasted walnuts.

  • Dreama
    Mar 29, 2020

    Just made these, an they are really good! I had some whole wheat white flour I had from another recipe to get rid of so I used that. I also made it a little more diabetic friendly for us an used 1/4 C. Stevia for baking an 1/4 C sugar instead of all white sugar. After a test bake on 1 cookie, I decided to just slightly flatten these as the other reviews said, they do not spread at all. Would definitely bake these again! Thanks for the recipe!

  • David.linda.morgan
    Mar 22, 2020

    Love the combination of peanut butter, chocolate and oats and these cookies do not get flat. Recommend you leave them on the cookie sheet until almost completely cool to minimize crumbling. They do not stick so leaving them longer is not an issue. Mine looked exactly like the photo which is unusual for me!

  • Maggie
    Mar 4, 2020

    This is delicious but substituting 1.5 c almond flour makes it out if this world!!!