Chewy Oatmeal Peanut Butter Chocolate Chip Cookies Recipe

Oatmeal Peanut Butter Chocolate Chip Cookies. Fat, chewy and utterly irresistible — I dare you to eat just one.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

If you’ve followed me on Instagram, you know I’m a big oatmeal fan. These chewy, plump oatmeal peanut butter chocolate chip cookies deserve a permanent spot in your baking rotation. They bake up thick and tender, packed with oats, peanut butter and plenty of chocolate chips.

A friend tested these and declared them so good she “hid them in the back of her freezer so she wouldn’t have to share.” That kind of reaction tells you everything you need to know.

🍪 MAKING YOUR OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES

This recipe comes together quickly and requires a short chill time — about 45 minutes to 1 hour. The dough yields large, chunky cookies that are thick, chewy and full of flavor. For uniform cookies I shape the dough using a cookie scoop (roughly 2 tablespoons per cookie) and space the mounds generously on the baking sheet so they have room to spread slightly without crowding.

When the cookies come out of the oven they will still look a bit puffy. I gently press the tops with the palm of my hand as soon as they come off the sheet to flatten them slightly and create that classic, slightly crinkled cookie top.

These cookies are comfort in cookie form — chewy, slightly gooey in the center and studded with chocolate and oats. They keep well and are great to freeze for later.

Recipe: Chewy and Plump Oatmeal Peanut Butter Chocolate Chip Cookies

Recipe by: Tasia Harper

Yield: 24 cookies

Prep time: 15 mins | Bake time: 12 mins | Chill time: 45–60 mins

Course: Dessert | Calories: ~180 kcal per cookie

Ingredients

• ¾ cup all-purpose flour (94 g)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup unsalted butter, room temperature (113 g)
• ½ cup firmly packed brown sugar (100 g) — dark or light both work
• ½ cup granulated sugar (100 g)
• ½ cup creamy peanut butter (120 g)
• ½ teaspoon pure vanilla extract
• 1 large egg
• 2 cups old-fashioned rolled oats (160 g)
• 1 cup chocolate chips (180 g)

Instructions

1. In a medium bowl whisk together the flour, baking powder, baking soda and kosher salt. Set aside.
2. In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter with the granulated and brown sugars on medium-high until combined. Add the peanut butter and beat until the mixture is light and fluffy, about 3–5 minutes.
3. Scrape down the bowl, then add the vanilla and the egg. Mix until well combined.
4. With the mixer on low speed, add the dry flour mixture and mix until just combined. Do not overmix.
5. Fold in the oats and chocolate chips until evenly distributed.
6. Cover and chill the dough for 45 minutes to 1 hour. Chilling helps the cookies stay thick while baking.
7. Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or a silicone baking mat.
8. Using a cookie scoop or spoon, portion dough into mounds of about 2 tablespoons each and place them about 2 inches apart on the prepared sheets.
9. Bake 12–15 minutes, until the edges are lightly browned and the centers are set but still soft. The cookies will be slightly puffy when they come out of the oven; press gently on the tops to slightly flatten if desired.
10. Allow cookies to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Notes & Tips

• Cookies keep fresh in an airtight container at room temperature for up to one week. Baked cookies freeze well for up to three months.
• For best texture, avoid natural or oil-separated peanut butter. Brands labeled as creamy peanut butter (traditional commercial-style) work best for these cookies.
• If you prefer smaller cookies, reduce dough portion size and shorten bake time slightly. Watch the edges to determine doneness.
• Chilling the dough is important for thickness; if you’re short on time, chill at least 30 minutes, but 45–60 minutes gives the best results.

Nutrition (approx. per cookie)

• Calories: 180 kcal
• Carbohydrates: 22 g
• Protein: 3 g
• Fat: 9 g (Saturated fat: 4 g)
• Sodium: 108 mg
• Sugar: 14 g

The nutrition information is an estimate and will vary based on brands and portion sizes.

MORE OATMEAL RECIPES YOU MAY ENJOY

• Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies
• Chewy Peanut Buttery PB Cookies
• Banana Oat Bran Muffins
• Whole Wheat Blueberry Oat Muffins

DID YOU MAKE THIS RECIPE?

Be sure to tag @twosugarbugs on Instagram and hashtag it #twosugarbugs — I love seeing your photos and hearing how the cookies turned out!