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chewy peanut butter oatmeal chocolate chip cookie

Peanut Butter Oatmeal Chocolate Chip Cookies

  • Author: Angelina
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 15 minutes plus 1 hour chilling time
  • Yield: 12 cookies 1x
  • Category: Cookies
  • Method: Baked
  • Cuisine: American


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 chocolate chip cookies will satisfy your cookie craving.



  • 1/2 cup (113 g) butter, melted
  • 1/2 cup (128 g) creamy natural peanut butter, unsalted
  • 1/2 cup (110 g) dark brown sugar
  • 1/2 cup (110 g) granulated sugar
  • 1 egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup (96 g) old fashioned oats
  • 1/2 cup (60 g) oat flour
  • 1/4 cup (30 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces (113 g) bittersweet chocolate chips
  • 4 ounces (113 g) dark chocolate, chopped
  • flaked sea salt, for topping


  1. Place the melted butter and peanut butter into a large mixing bowl. Add the two sugars and whisk to combine.
  2. Next, add the egg, egg yolk, and vanilla extract to the butter/sugar mixture. Whisk well to combine.
  3. Add the oats, oat flour, flour, baking soda, and salt to the rest of the ingredients and mix until a dough forms.
  4. Finally, stir in the chocolate chips and chopped chocolate until it is evenly distributed throughout the cookie dough.
  5. Cover the cookie dough tightly with plastic wrap and chill for 30 minutes to 1 hour.
  6. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  7. 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).
  8. Bake the cookies in a preheated for 12-14 minutes, or until edges are set and centers are slightly underbaked.
  9. 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!


  • 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.


  • Serving Size: 1 cookie
  • Calories: 360
  • Sugar: 25 g
  • Sodium: 125 mg
  • Fat: 22 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 52 mg

Keywords: peanut butter oatmeal chocolate chip cookies, chocolate chip cookie recipe, peanut butter cookies, oatmeal cookies, cookie

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