Big, chewy and packed with flavor – these peanut butter oatmeal chocolate chip cookies deliver everything you want in a cookie. They have a rich peanut butter taste without the dryness that plagues many peanut butter cookies. Old-fashioned oats add texture and chewiness, and plenty of chocolate chips make every bite irresistible. 
Thick & Chewy Peanut Butter Cookies
Combining peanut butter cookies, oatmeal cookies and chocolate chip cookies makes for a truly exceptional treat. These peanut butter oatmeal chocolate chip cookies balance sweet and salty peanut butter flavor with brown sugar and vanilla. The oats add texture without making the cookies dry or overly crunchy. The dough produces thick cookies that can hold a generous amount of chocolate chips, so use your favorite variety.
If you prefer the classic peanut butter-oat flavor with crisper edges, there’s another peanut butter oatmeal recipe you might know. For this version, the dough has been adjusted so the cookies are softer and thicker, perfect for packing in chocolate chips without becoming dense.
Ingredients You’ll Need
- Unsalted butter: Softened to room temperature, not melted. Cut into cubes and let sit about 30 minutes before mixing.
- Brown sugar: Light or dark both work; it adds depth to the flavor.
- Granulated sugar: Used with brown sugar to keep the cookies from becoming too dense.
- Peanut butter: Use smooth, commercially prepared peanut butter (not natural), to ensure consistent texture.
- Egg: Room temperature for easier mixing and better incorporation.
- Vanilla extract: Adds warmth and depth.
- All-purpose flour: This recipe uses 3/4 cup plus 2 tablespoons. That middle amount yields thick but tender cookies.
- Baking powder & baking soda: A combination that produces chewy cookies without being cakey.
- Salt: Balances sweetness. Using unsalted butter lets you control the salt amount.
- Old-fashioned oats: Large rolled oats give the best texture; quick oats will work but won’t produce identical results. Do not use instant or steel-cut oats.
- Chocolate chips: 1 cup divided — stir in 3/4 cup and reserve 1/4 cup to dot on top after baking, or use the full cup in the batter if preferred.
Making the Cookies
Step-by-step photos and tips are included. If you already know the method, scroll to the recipe section.
- Preheat the oven to 350°F (180°C; 170°C convection). Line cookie sheets with parchment paper or silicone mats to prevent over-browning.
- In a large bowl, beat the softened butter with the brown and granulated sugars and the peanut butter until combined.
- Mix in the egg and vanilla extract. Using room-temperature eggs improves mixing.
- Turn off the mixer and add the flour, baking powder, baking soda and salt. Stir a few times by hand, then mix briefly on low speed to incorporate.
- Stir in the oats by hand so the oats keep their texture and to avoid overmixing.
- Fold in 3/4 cup of the chocolate chips, reserving the remaining 1/4 cup for topping, or fold in the full cup if you prefer.
- Form the dough into balls. Use a large cookie scoop (about 3 tablespoons) or two medium scoops (1.5 tablespoons each). Leave 2–3 inches (5–7 cm) between dough balls on the lined sheets. The dough will be sticky—see notes below.
- Bake one sheet at a time in the center of the oven for 10–12 minutes, or until the tops look just set. Baking one sheet at a time ensures even results.
- Let the cookies cool on the baking sheet for at least 10 minutes. They will continue to set from the residual heat. While still warm, press a few extra chocolate chips on top for a bakery-style finish.
A Note About Sticky Cookie Dough
The dough will be quite sticky because of the peanut butter—that’s expected. A cookie scoop helps form uniform balls. If you don’t have a scoop, chill the dough for about 30 minutes to make it easier to handle.
Freezing the Dough
The dough freezes well. Form the dough into balls, place them on a plate, cover and chill for about 30 minutes so they firm up and won’t stick together. Transfer the slightly firm balls to a freezer bag and freeze for up to 3 months. Bake from frozen as directed, adding 1–2 extra minutes to the baking time.
Big, chewy, flavorful and addictive—these peanut butter oatmeal chocolate chip cookies have everything you want in a cookie.
Equipment
- Cookie sheets
Ingredients
- 1/2 cup unsalted butter (112 g), softened (not melted)
- 1/2 cup brown sugar (105 g), packed
- 1/3 cup granulated sugar (66 g)
- 1/2 cup smooth peanut butter (130 g), commercially prepared
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 3/4 cup plus 2 tablespoons all-purpose flour (109 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup old-fashioned oats (90 g)
- 1 cup chocolate chips (180 g), divided
Instructions
- Preheat oven to 350°F (180°C or 170°C convection). Line cookie sheets with parchment or silicone mats.
- Beat together the softened butter, brown sugar, granulated sugar and peanut butter until well combined.
- Beat in the egg and vanilla extract.
- Add the flour, baking powder, baking soda and salt. Stir a few times by hand, then mix briefly on low to combine.
- Stir in the oats by hand.
- Fold in 3/4 cup chocolate chips, reserving 1/4 cup for topping, or add the full cup if desired.
- Form dough into balls of about 3 tablespoons each. If the dough is too sticky, chill 30 minutes before forming.
- Place dough balls 2–3 inches apart on lined sheets. Bake one sheet at a time in the center of the oven for 10–12 minutes, until the tops look just set.
- Cool on the baking sheet for at least 10 minutes. Optionally press a few extra chocolate chips on top while still warm.
Notes
- Peanut butter: Use smooth, commercially prepared peanut butter for consistent results; natural varieties can separate and change dough texture.
- Oats: Old-fashioned (large rolled) oats give the best texture. Quick oats will work but yield a different result; do not use instant or steel-cut oats.
- Smaller cookies: For smaller cookies, use 1.5-tablespoon portions and bake 8–10 minutes.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
Nutrition (per cookie, estimate)
Calories: 279 kcal; Carbohydrates: 32 g; Protein: 5 g; Fat: 15 g; Saturated fat: 7 g; Sugar: 22 g; Sodium: 138 mg.