With nutty peanut butter, chewy oats, lots of chocolate, and a sprinkle of sea salt, these Peanut Butter Oatmeal Chocolate Chip Cookies will be your new favorite cookies! Chewy with slightly crisp edges, these oatmeal cookies will satisfy your cookie craving.
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 varieties. The taste is out-of-this-world delicious thanks to the combination of brown sugar, hearty oats, peanut butter, and dark chocolate. Topped with a sprinkle of flaked sea salt, I’m sure you will be just as crazy over this cookie recipe as I am!
Recipe Ingredients
Let’s go over the ingredients you will need for this peanut butter chocolate chip cookie recipe. Using high-quality ingredients is key to producing the best chewy cookies!
- Butter. I always bake with salted butter (unless stated otherwise). Salted butter doesn’t contain any natural flavorings that unsalted butter has. Just two ingredients; cream and butter. These peanut butter oatmeal cookies can be made with salted or unsalted butter. If you are using unsalted butter, increase the salt by ½ teaspoon.
- Peanut butter. Make sure that the only ingredient in your peanut butter is peanuts. Use your favorite brand of natural creamy unsalted peanut butter.
- Brown sugar. Brown sugar adds a delicious molasses flavor to these chocolate chip cookies, as well as contributing to their chewiness. I like to use dark brown sugar, for a deeper flavor! Use your favorite brand of brown sugar. This is the one that I use in all of my baking.
- Granulated sugar. Use your favorite granulated or organic cane sugar!
- Egg and egg yolk. Always use large eggs when you are baking. Make sure that the eggs you use are at room temperature for the best results.
- Vanilla extract. Always use pure vanilla extract (not imitation) for the best tasting baked treats!
- Old fashioned oats. Rolled oats (aka old-fashioned oats) work best in these oatmeal cookies. They give the cookies the perfect chewy texture.
- 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.
- All-purpose flour. Use unbleached 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.
- Dark chocolate. I always choose a high-quality dark chocolate like Ghirardelli or Valrhona for my baking! You can also use chocolate chips. Please note that if you use chocolate chips, your cookies will not have those luscious melty puddles of chocolate.
- Flaked sea salt. Topping your cookies with flaked sea salt is totally optional, but in my opinion, it really elevates the cookies. The sweet/salty/nutty/hearty combination is amazing! My favorite is Maldon Sea Salt.
How To Make This Recipe
This Peanut Butter Oatmeal Cookie recipe is so easy to make. It requires only one bowl and minimal ingredients! Let’s go through the steps to make sure you end up with the perfectly chewy and delicious peanut butter oatmeal cookies.
- Prepare ingredients. 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.
- Combine the butter, peanut butter, and sugars. Place the melted butter and peanut butter into a large mixing bowl. Add the two sugars and whisk to combine.
- 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.
- Combine dry ingredients and add to wet. Add the oats, oat flour, flour, baking soda, and salt to the rest of the ingredients and mix until a dough forms.
- Stir in dark chocolate. Finally, stir in the dark chocolate until it is evenly distributed throughout the cookie dough.
- Chill the cookie dough. Cover the cookie dough tightly with plastic wrap and chill for 30 minutes to 1 hour. Chilling the dough will help the dry ingredients absorb the wet ingredients and prevent the cookies from spreading too much during baking.
- Preheat the oven and bake. 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 6 cookies per tray). Bake the cookies in a preheated oven at 375 degrees F for 12-14 minutes.
- 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 flaked sea salt and enjoy!
Peanut Butter Oatmeal Chocolate Chip Cookie FAQs
I tested this cookie recipe with a few different varieties of peanut butter, and found that natural creamy peanut butter produces the best results. When choosing a peanut butter to bake with, make sure that the only ingredient listed on the back is peanuts. Avoid peanut butters with added ingredients like sugars, stabilizers, and oil. Unsalted peanut butter is ideal for baking, so that you can control how much salt goes into your recipe. You don’t want to end up with salty cookies!!
Store your chocolate chip cookies covered in an airtight container at room temperature for up to 1 week.
You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.
To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 375ºF. Add 2-3 minutes to your baking time.
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If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Peanut Butter Cookies Recipe
Ingredients
- ½ cup butter melted
- ½ cup creamy natural peanut butter unsalted
- ½ cup dark brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 1 cup old fashioned oats
- ½ cup oat flour
- ¼ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 ounces bittersweet chocolate chips
- 4 ounces dark chocolate chopped
- flaked 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 30 minutes to 1 hour.
- Preheat oven to 375 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 6 cookies per tray).
- Bake the cookies in a preheated for 12-14 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
- What type of peanut butter should you use in peanut butter oatmeal cookies? I tested this cookie recipe with a few different varieties of peanut butter, and found that natural creamy peanut butter produces the best results. When choosing a peanut butter to bake with, make sure that the only ingredient listed on the back is peanuts. Avoid peanut butters with added ingredients like sugars, stabilizers, and oil. Unsalted peanut butter is ideal for baking, so that you can control how much salt goes into your recipe. You don’t want to end up with salty cookies!!
- Store cookies: Store your chocolate chip cookies covered in an airtight container at room temperature for up to 1 week.
- Freeze cookies: You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.
- Make ahead: To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 375ºF. Add 2-3 minutes to your baking time.
Katie says
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!
Alene g says
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!
Angelina says
Hi Alene! Yes, you can use a 1:1 gf flour in this recipe!
Alene says
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!
Brandee says
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!
Angelina says
I'm so happy you enjoyed these cookies, Brandee!! 🙂