A cookie that has it all is a cookie that has our hearts, and these peanut butter oatmeal chocolate chip cookies definitely have it all! The name speaks for itself. These cookies feature a peanut butter-oatmeal base that’s stuffed with not one, not two, but three different types of baking chips.
As you can tell, we’re working with the makings of one serious cookie. You may think this recipe makes a lot of cookies, but we know just how quickly they’ll disappear.
Ingredients for Peanut Butter Oatmeal Chocolate Chip Cookies
- Peanut butter: Use one of our favorite peanut butter brands to make these cookies. We recommend going with a creamy variety!
- Sugars: We get the best of both sugars by using a 50/50 mix of granulated sugar and brown sugar. Granulated sugar makes cookies crispy, while brown sugar imparts a deeper flavor and more moisture.
- Semisweet chocolate chips: Pick up one of the best chocolate chip brands you can find!
- Peanut butter and milk chocolate chips: You can usually find these delicious baking chips at grocery stores right next to the semisweet chocolate chips.
- Quick-cooking oats: Quick-cooking oats are the best type of oat to use here. They don’t need as much liquid or time to cook as other oats. Plus, they will break down more, so the cookie won’t have a hearty texture.
Directions
Step 1: Beat the butter mixture
Preheat the oven to 375°F. With a hand mixer or stand mixer, cream together the butter, peanut butter and sugars until they’re light and fluffy, five to seven minutes.
Beat in the eggs and vanilla until combined.
Editor’s Tip: The most important first step when making cookies is learning how to cream the butter and sugar properly. Five to seven minutes of creaming seems excessive, but it really does have an affect on the texture of the cookies!
Step 2: Add the flour mixture
In a separate bowl, whisk together the flour, salt, baking soda and baking powder. Gradually beat the flour mixture into the butter mixture until everything is just combined.
Using a rubber spatula, fold in the chips and oats until everything is evenly dispersed in the dough.
Step 3: Portion and bake
Drop the cookie dough by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.
Bake the cookies until they’re golden brown, 9 to 12 minutes. Cool the cookies at room temperature for two minutes. Remove the cookies from the pans and onto wire racks to cool completely to room temperature. Store the cookies in an airtight container.
Recipe Variations
- Use a different nut butter: Swap in another nut butter if you’re not a fan of peanut butter. Almond and cashew work well here, and you could even use sesame seed butter.
- Add more peanut butter flavor: If you’re a big peanut butter lover, replace half (or all!) of the semisweet chocolate chips with Reese’s Pieces candies.
- Swap out the chocolate chips: We love the semisweet chocolate chips in this recipe, but you can totally swap them out for another type. Dark, white or more milk chocolate chips are great, and even chocolate chunks would work here, too.
- Halve the recipe: This recipe makes a lot of cookies, but thankfully it’s easy to cut in half! Use our guide on how to cut down recipes if you want to downsize.
- Skip the PB: Not a fan of peanut butter? Try our oatmeal chocolate chip cookies instead.
How to Store Peanut Butter Oatmeal Chocolate Chip Cookies
Allow these cookies to cool completely to room temperature, then place them in an airtight container or cookie storage container. They will last at room temperature for up to five days.
Keep the cookies from drying out by sticking a piece of bread in the container. The bread maintains the moisture. It’s a baking tip we learned from the Amish!
How to Freeze Peanut Butter Oatmeal Chocolate Chip Cookies
To freeze, allow the cookies to cool completely to room temperature. Place the cookies in an airtight container, stacking them between sheets of parchment or waxed paper if needed. These cookies can last in the freezer for up to three months.
Peanut Butter Oatmeal Chocolate Chip Cookies Tips
What type of peanut butter should I use?
The best peanut butter to use for this recipe is a no-stir, creamy peanut butter like Jif or Skippy. This style has the perfect amount of fat that makes the dough just right. Avoid all-natural peanut butter and reduced-fat peanut butter as the dough will be too dry.
Can I use a different oat for peanut butter oatmeal chocolate chip cookies?
Yes, you can use old-fashioned oats in place of the quick-cooking oats, but do not substitute any other type of oat. Quick-cooking oats and old-fashioned oats are typically interchangeable in baking recipes. Keep in mind, though, that old-fashioned oats will make your cookies a bit chewier and heartier. However, both oats will still impart a lovely earthy and nutty taste!
