Peanut Butter Oatmeal Chocolate Chip Cookies combine three classic favorites into one irresistible treat. The nutty richness of peanut butter, the chewy texture of oats, and the sweet bursts of chocolate chips come together to make a cookie that’s soft, thick, and full of flavor. They’re the perfect pick when you can’t decide between peanut butter, oatmeal, or chocolate chip cookies—because why not have all three?
Recipe Highlights
- Three flavors in one cookie: Every bite is packed with peanut butter, oats, and chocolate chips, so you never have to choose just one.
- Soft, thick, and chewy: The perfect balance of tender and hearty that stays fresh for days.
- Crowd-pleasing: Even picky eaters tend to fall in love with this flavor combination.
- Freezer-friendly: Make ahead for busy days when you want fresh-baked cookies with minimal effort.
- Easy ingredients: Everything you need is likely already in your pantry, making this a last-minute dessert hero.
INGREDIENTS IN PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
- Oats: I usually use quick oats or a combination of quick oats and old-fashioned oats. You can use old-fashioned oats alone, but the cookies will be chewier that way. It’s totally up to you!
- Flour: All-purpose flour works best in these cookies. Cake flour also works well.
- Baking soda and baking powder: Baking soda and baking powder are the leavening agents in the cookies. For best results, make sure they aren’t old or expired.
- Salt: Just a little bit of salt will help all of the other flavors to pop.
- Butter: I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened to room temperature before adding it to the recipe.
- Peanut butter: I like using creamy peanut butter, but chunky works ok too. Every time I have made these cookies, I have used regular creamy peanut butter (like Jif or a store-brand alternative). Many readers have commented that peanut butter cookies do not turn out as well when using a more natural peanut butter.
- Sugars: You will need granulated sugar and brown sugar. For optimal results, ensure the brown sugar is soft and fresh.
- Eggs: Two large eggs will help to bind all of the other ingredients together.
- Vanilla extract: The higher the quality of the vanilla, the better!
- Chocolate chips: Use a 12-oz bag of semi-sweet chocolate chips. You can use milk chocolate or dark chocolate chips if you prefer.
Helpful Tips
Full instructions for making these cookies can be found on the recipe card below, but here are a few helpful tips.
- Make ahead: Freeze dough balls on a baking sheet, then transfer to a zip-top bag. Bake directly from frozen, adding 1–2 minutes to the bake time.
- Don’t overbake: The centers may look slightly underdone when removed from the oven, but they’ll set as they cool, keeping the cookies soft.
- Measure flour correctly: Fluff the flour with a spoon, scoop it into your measuring cup, and level it off to avoid dense, dry cookies.
- Peanut butter choice: Stick to regular creamy peanut butter for the best consistency. Natural peanut butter can cause the dough to spread differently.
- For uniform cookies: Use a cookie scoop so each cookie is the same size and bakes evenly.
Storage Instructions
- Room temperature – Store cooled cookies in an airtight container for up to 5 days. Adding a slice of bread to the container can help keep them soft.
- Freezing baked cookies – Once cooled, place cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
- Freezing dough – Shape the dough into balls, freeze until solid, then store in a freezer bag. Bake as needed for fresh, warm cookies anytime.
FAQs
Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be noticeably chewier. If you prefer a softer bite while still using old-fashioned oats, pulse them in a food processor a few times before adding them to the recipe. This gives you a texture closer to quick oats without sacrificing flavor.
Can I substitute dark chocolate chips?
Absolutely—dark chocolate brings a richer, slightly bitter note that balances perfectly with the sweetness of the cookie. You can also experiment with milk chocolate chips, white chocolate chips, or even a mix for variety.
Do I need to chill the dough?
No chilling is necessary, and the cookies will bake up thick and chewy without it. However, if you prefer slightly puffier cookies with less spread, chilling for 30 minutes before baking can help.
Can I make these gluten-free?
Yes, swap the all-purpose flour for a gluten-free 1:1 baking blend and make sure your oats are certified gluten-free. The texture will be very similar, though they may be slightly more delicate.
Can I reduce the sugar in this recipe?
You can cut each sugar by about ¼ cup without drastically affecting texture. Keep in mind that sugar contributes to both sweetness and chewiness, so the cookies may turn out a little less tender.
What’s the best way to keep them soft for days?
Store them in an airtight container with a slice of bread. The bread releases moisture that keeps the cookies soft, while the cookies absorb just enough to stay fresh longer.
Can I freeze the dough for later?
Yes—portion the dough into balls, freeze them on a baking sheet until firm, and then transfer to a zip-top bag. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
Can I double this recipe?
Absolutely! This recipe doubles easily and is perfect for baking in large batches for parties, bake sales, or holiday cookie swaps.
How can I make them extra thick?
Slightly increase the flour by 2–3 tablespoons and chill the dough for 1 hour before baking. Using a higher scoop (like a 3-tablespoon size) also helps create bakery-style thickness.
Can I add nuts or other mix-ins?
Definitely! Chopped peanuts, pecans, walnuts, or even shredded coconut can add extra flavor and texture. Just keep the total add-ins to about 2 cups to avoid overwhelming the dough.
More delicious peanut butter cookie recipes to try:
- Fast and no-bake: Short on time? Try No-Bake Peanut Butter Blossoms or Peanut Butter No-Bake Cookies for easy, delicious results in just minutes.
- Classic favorites: Our Peanut Butter Chocolate Chip Cookies and Grandma’s Peanut Butter Cookies are all tried-and-true favorites packed with peanut butter goodness.
- Extra indulgent options: If you love your cookies rich and gooey, check out Peanut Butter Surprise Cookies, Peanut Butter Fudge Cookie Cups, and Reese’s Peanut Butter Pudding Cookies.
Peanut Butter Oatmeal Chocolate Chip Cookies are the ultimate mash-up of flavors and textures—soft, chewy, and packed with sweet chocolate and nutty peanut butter.
Rina says
Made these cookies tonight, there very good.
Nellie says
Rina, I’m so glad you enjoyed them! We love them too!
Sandy Gaffron says
I like how this recipe has ingredients that are already on hand. My kids and I are making a batch today!!
Nellie says
Sandy – I hope you enjoy them as much as we do!
Georgia Baldridge says
Just today, I received on facebook one of your recipes from my grand daughter. It sounds so good I’m anxious to make it. I’ve also printed many of your recipes today. My heavens, I got a feeling you will be the cause of putting on some extra weight!!!! I LOVE COOKIES!!!!
I also wanted to tell you I really love your posts. I love seeing your family pictures – such treasures – thanks for sharing them with us!!!
Kaylie says
Thank you Georgia!
April says
These are my faaaaaaavorite cookies! So good, I’m going to make them again this weekend!
Kaylie says
Thank you, April!
Jane Saunders says
These cookies look impressive. I’m going to hand over the recipe for my daughter to make them – she loves baking as much as me and these are right up her street.
Kaylie says
Thank you, Jane!