Peanut Butter Oatmeal Chocolate Chip Cookies
Peanut butter and chocolate is a classic combination that never gets old. These Peanut Butter Oatmeal Chocolate Chip Cookies are the perfect blend of sweet and salty, chewy and crunchy, and are sure to be a hit with anyone who tries them.
Say hello to the BEST peanut butter oatmeal chocolate chip cookies. With soft and melty centers, and chewy edges, these cookies are one of my top favorite cookie recipes. The taste is out-of-this-world delicious thanks to the combination of brown sugar, hearty oats, peanut butter, and chocolate. Topped with a sprinkle of flakey sea salt, I’m sure you will be just as crazy over this cookie recipe as I am!
For more delicious chocolate chip cookie recipes, check try, Tahini Chocolate Chip Cookies, Chocolate Chip Walnut Cookies, and Classic Toll House Chocolate Chip Cookies.
Ingredient Notes
For a complete list of ingredients with amounts and instructions, scroll down to the recipe card.
- Butter: The butter helps the cookies spread and creates a soft texture. It is essential to use unsalted butter in this recipe because the salt level in salted butter can vary and it can affect the final taste of the cookies.
- Peanut butter: The peanut butter adds a delicious nutty flavor and also acts as a binder. It’s important to use creamy NATURAL peanut butter, not chunky or peanut butter spread. (Double check to make sure that the ONLY ingredient in your peanut butter is peanuts).
- Brown sugar: Brown sugar is used to provide moisture and a rich, caramel-like flavor.
- Granulated sugar: This sweetener provides a crunchy texture and helps the cookies brown and spread.
- Egg and egg yolk: The egg acts as a binding agent, helping to hold the cookies together. The egg yolk makes the cookies super chewy.
- Vanilla extract: This ingredient adds a subtle vanilla flavor and enhances the overall taste of the cookies.
- Old fashioned oats: The oats give the cookies a chewy texture. Be sure to use old fashioned rolled oats and not instant oats, as instant oats can make the cookies too mushy.
- Oat Flour: If you don’t keep oat flour on hand, you can make your own by grinding oats in a blender or food processor until a flour-like consistency.
- All-purpose flour: Make sure that you measure out your flour correctly. I recommend using a kitchen scale to weigh the flour for the most accurate measurement.
- Chocolate. Chocolate chips add a rich, chocolatey flavor and a nice contrast to the nutty flavor of the peanut butter. You can also use chocolate chunks, or any type of chocolate that you like. I like to use a combination of semisweet and bittersweet chocolate.
- Flakey sea salt. Topping your cookies with flakey sea salt is totally optional, but in my opinion, it really elevates the cookies. The sweet, salty, and nutty combination is amazing!
Step by Step Instructions
This Peanut Butter Oatmeal Cookie recipe is so easy to make. It requires only one bowl with minimal ingredients! Let’s go through the steps to make sure you end up with the perfectly chewy and delicious peanut butter oatmeal cookies.
- Step 1: Combine the butter, peanut butter, and sugars. Whisk the melted butter and peanut butter in a large mixing bowl. Add the two sugars and whisk to combine.
- Step 2: Add the egg, egg yolk, and vanilla extract. Next, add the egg, egg yolk, and vanilla extract to the butter/sugar mixture. Whisk well to combine.
- Step 3: Add dry ingredients. Add the oats, oat flour, flour, baking soda, and salt to the rest of the ingredients and mix until a dough forms.
- Step 4: Stir in chocolate. Finally, stir in the chocolate until it is evenly distributed throughout the cookie dough.
- Step 5: Chill the cookie dough. Cover the cookie dough tightly with plastic wrap and chill for at least 15 minutes.
- Step 6: Preheat the oven and bake. While the cookie dough is chilling, preheat your oven. Use a large cookie scoop to drop 3 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 4 cookies per tray). Bake the cookies in a preheated oven at 350 degrees F for 13-15 minutes.
- Step 7: Cool and enjoy! Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Sprinkle with flakey sea salt and enjoy!
Expert Tips
- Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients. Make sure the melted butter is slightly cool and the egg and egg yolk are at room temperature before beginning.
- Chilling the dough will help the dry ingredients absorb the wet ingredients and prevent the cookies from spreading too much during baking.
Frequently Asked Questions
Yes, you can whole wheat flour or a gluten-free flour blend if you prefer.
Yes, you can use coconut oil or vegetable oil if you prefer.
Yes, you can freeze these muffins for up to three months. Make sure to let them cool completely before putting them in a freezer safe container. To serve, allow to thaw at room temperature, or heat them up in the microwave in 30 second intervals.
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Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 cup butter melted
- 1/2 cup creamy natural peanut butter unsalted
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 cup old fashioned oats
- 1/2 cup oat flour
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces semisweet chocolate chips
- 4 ounces bittersweet chocolate chips
- flakey sea salt for topping
Instructions
- Place the melted butter and peanut butter into a large mixing bowl. Add the two sugars and whisk to combine.
- Next, add the egg, egg yolk, and vanilla extract to the butter/sugar mixture. Whisk well to combine.
- Add the oats, oat flour, flour, baking soda, and salt to the rest of the ingredients and mix until a dough forms.
- Finally, stir in the chocolate chips and chopped chocolate until it is evenly distributed throughout the cookie dough.
- Cover the cookie dough tightly with plastic wrap and chill for at least 15 minutes to half an hour.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Use a large cookie scoop to drop 3 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 4 cookies per tray).
- Bake the cookies in a preheated for 13-15 minutes, or until edges are set and centers are slightly underbaked.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Sprinkle with flaked sea salt and enjoy!
Notes
- Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients. Make sure the melted butter is slightly cool and the egg and egg yolk are at room temperature before beginning.
- Don’t skip out on chilling the dough! Chilling the dough will help the dry ingredients absorb the wet ingredients and prevent the cookies from spreading too much during baking.
I saw these on Instagram, and it looked so yummy that I wanted to make them! I like how easy the recipe is, and the cookies are so tasty. I used my 1.5 T cookie scooper and baked them for 12 minutes. It came out perfect!
I want to make the double chocolate cookies next for Valentine’s Day!
I assume I can use a 1 to 1 gf flour in place of the a.p. flour. There’s so little of it that it shouldn’t be a problem, I hope. I can’t have a drop of wheat flour. Thank you!
Hi Alene! Yes, you can use a 1:1 gf flour in this recipe!
Thanks! I will let you know how they come out. Not baking them yet though. I’ve got to eat what I’ve already made. Too bad I love to bake!
Saw these on instagram and immediately made them – these are the cookies of my dreams. Made oat flour for the first time and it was so easy and really lent to the flavor of these cookies. Perfect crisp with a light chewiness. Followed the recipe to a T and they were fabulous!
I’m so happy you enjoyed these cookies, Brandee!! 🙂