Peanut Butter Oatmeal Chocolate Chip Cookies Recipe
These Peanut Butter Oatmeal Chocolate Chip Cookies are soft, chewy, and packed with creamy peanut butter, hearty rolled oats, and melty chocolate chips. Made with simple pantry ingredients, they're easy to prepare and perfect for everything from everyday snacking to holiday baking. Whether you enjoy them fresh from the oven or freeze a batch for later, this foolproof recipe delivers delicious homemade cookies every time.
Ingredients
- ½ cup 112g unsalted butter, softened
- ½ cup 105g packed brown sugar
- ⅓ cup 66g granulated sugar
- ½ cup 130g smooth peanut butter
- 1 large egg
- 1½ teaspoons vanilla extract
- ¾ cup + 2 tablespoons 109g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup 90g old-fashioned rolled oats
- 1 cup 180g chocolate chips, divided
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Beat the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the peanut butter, then add the egg and vanilla extract.
- Stir in the flour, baking powder, baking soda, and salt until just combined.
- Fold in the rolled oats and ¾ cup of the chocolate chips.
- Scoop about 2 tablespoons of dough onto the prepared baking sheets, spacing the cookies 2 inches apart. Press the remaining chocolate chips on top.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
- Spoon and level the flour for the best texture.
- Use old-fashioned rolled oats for chewy cookies.
- Don't overbake—the cookies will continue to set as they cool.
- Chill the dough for 20–30 minutes if you prefer thicker cookies.
- Store in an airtight container for up to 5 days or freeze for up to 3 months.