Peanut Butter Oatmeal Cookies with Chocolate Chips

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Peanut Butter Oatmeal Cookies with Chocolate Chips

The Ultimate Soft and Chewy Cookie Combination

If you love peanut butter, oats, and chocolate chips, this recipe brings them all together in one irresistible cookie. These Peanut Butter Oatmeal Cookies with Chocolate Chips are soft, thick, and bursting with flavor in every bite. Perfectly balanced between chewy and tender, they’re a go-to treat that everyone will love — from kids to cookie connoisseurs!

Why You’ll Love This Recipe

  • Perfect texture: Soft in the center and slightly crisp around the edges.
  • Flavor-packed: The nutty peanut butter blends beautifully with hearty oats and rich chocolate.
  • Easy to make: Simple ingredients and no chilling time required.
  • Customizable: Swap in your favorite chocolate, add nuts, or try white chocolate chips for variety.

Ingredients

  • 1 cup creamy or crunchy peanut butter
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 cups old-fashioned oats (or quick oats for a finer texture)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups semi-sweet chocolate chips

Instructions

Step 1: Cream the Butter and Sugars

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl or stand mixer, beat together the peanut butter, butter, granulated sugar, and brown sugar until smooth, light, and creamy.

Step 2: Add the Eggs and Vanilla

Mix in the eggs one at a time, blending well after each addition. Stir in the vanilla extract until fully incorporated.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, oats, baking soda, and salt.

Step 4: Mix the Dough

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cookies soft. Gently fold in the chocolate chips until evenly distributed.

Step 5: Scoop and Shape

Using a cookie scoop (about 2 tablespoons of dough per cookie), drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Use the bottom of a measuring cup or the palm of your hand to slightly flatten each dough ball.

Step 6: Bake to Perfection

Bake for 10–12 minutes, or until the edges are just beginning to turn golden. The centers should look soft — they’ll finish setting as they cool.

Step 7: Cool and Serve

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm for gooey chocolate goodness or at room temperature for a classic chewy texture.

Tips for Perfect Cookies

  • Use room temperature ingredients so everything blends smoothly.
  • Do not overbake — they’ll continue to cook slightly as they cool.
  • Flatten the dough slightly if you prefer a wider cookie; skip this step for thicker, puffier cookies.
  • Storage: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.

Recipe Variations

  • White Chocolate & Macadamia: Replace chocolate chips with white chocolate and add chopped macadamia nuts.
  • M&M Cookies: Swap chocolate chips for colorful M&Ms for a fun twist.
  • Chunky Peanut Lover’s Version: Stir in chopped peanuts for extra crunch.

Nutrition (per cookie)

Calories: 181 | Carbs: 22g | Protein: 3g | Fat: 9g | Sugar: 13g | Fiber: 1g | Sodium: 118mg

A Cookie Everyone Will Ask For

These Peanut Butter Oatmeal Cookies with Chocolate Chips are everything you want in a homemade cookie — hearty, chewy, and loaded with flavor. Bake a batch for your family, gift them to friends, or keep them all for yourself (we won’t tell!).

 

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