These chewy, chocolate chip oatmeal peanut butter cookies are quick and easy to make, and disappear almost as quickly! Two favourite cookies rolled into one!
I think peanut butter cookies are one of the best cookies ever invented. Besides regular old chocolate chip cookies of course.
Can’t really beat those.
Or chocolate chip oatmeal cookies…..maybe I just like cookies? I’ll admit to that.
I think most people can agree that peanut butter cookies and chocolate chip oatmeal cookies are both favourites though, so mashing the two together into a chocolate chip oatmeal peanut butter cookie is a rather obvious thing to do.
My family definitely prefers plain old peanut butter cookies without the oatmeal in them, but I kind of like the change.
You can’t make the same kind of cookie all the time right?
Besides, judging by how fast these chocolate chip oatmeal peanut butter cookies disappeared, they didn’t really mind them.
How do you know when peanut butter cookies are done?
Peanut butter cookies are done when the edges are just starting to brown. The centres will not look done yet when you pull them out of the oven, but that’s okay, they set up as they cool.
If you leave them in the oven until they look fully baked, you will end up with overdone, crispy cookies.
Pull them out when the edges are lightly browned and the centres look really soft, and you will have perfectly chewy, oatmeal peanut butter cookies when they cool.
Can you freeze fresh baked cookies?
I freeze fresh baked cookies all the time. Let the cookies cool on the baking sheet for about 5 minutes to set up, then move them to a wire rack to cool completely.
Once the cookies are completely cool, you can freeze them in a large ziplock bag or an airtight container for up to 3 months.
If the cookies are on the softer side, you will want to put wax paper in between the layers of cookies in the container so they don’t stick together.
What is the best way to store cookies?
Store your oatmeal peanut butter cookies in an airtight container after they cool completely.
Although if your family is anything like mine, you won’t need to store too many of these cookies. I made a batch last night and 80% of them were gone by the time I went to move them from the wire rack to a storage container.
Which is slightly insane…but these are really good cookies!
How to make Chocolate Chip Oatmeal Peanut Butter Cookies:
- These peanut butter cookies call for quick cooking oats in them. If you only have old fashioned rolled oats, you can use them, but I would recommend giving them a spin in a food processor or blender to break them down a bit first. Otherwise your cookies may be a bit crumbly.
- I use smooth peanut butter in these cookies, but you can definitely use crunchy instead if you prefer. I haven’t tried these with natural peanut butter though.
- We like semi-sweet chocolate chips in these cookies, but any other kind would be great, so use your preference.
Here are some more great peanut butter cookie recipes for you:
- Mini Chocolate Chip Peanut Butter Cookie Cups
- Peanut Butter Banana Oatmeal Bars
- Pumpkin Peanut Butter Cookies
- Peanut Butter Brookie Cups
- Oatmeal Peanut Butter Bars
Chocolate Chip Oatmeal Peanut Butter Cookies
These chewy, chocolate chip oatmeal peanut butter cookies are quick and easy to make, and disappear almost as quickly! Two favourite cookies rolled into one!
Ingredients
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Brown Sugar, lightly packed
- 1/2 cup Granulated Sugar
- 1 large Egg
- 1 cup Creamy Peanut Butter
- 1/2 teaspoon Pure Vanilla Extract
- 1 cup All-Purpose Flour
- 1/2 cup Quick Cooking Oatmeal
- 1/4 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 cup Semisweet Chocolate Chips
Instructions
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, or in a large bowl with an electric mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, peanut butter, and vanilla and mix well.
- Add the flour, oats, salt, and baking soda and mix until well combined.
- Stir in the chocolate chips.
- Drop tablespoonfuls of dough, two inches apart on the prepared baking sheets.
- Bake the cookies for 11-13 minutes, then let them cool on the cookie sheet for 5 minutes before removing them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
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Nutrition Information:
Yield:
24 cookiesServing Size:
1 cookieAmount Per Serving: Calories: 193Total Fat: 12gSaturated Fat: 5gSodium: 94mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 4g
I’ve also shared this Chocolate Chip Oatmeal Peanut Butter Cookies recipe over on Food Fanatic.
Pam Knox
Thursday 6th of May 2021
Not sure what I did wrong. One, they did not spread out, just sat there like lumps. Two, I let cool for 5 minutes but the first one totally fell apart; I did use quick oats. I am letting the rest cool a little longer.
Stacey
Friday 7th of May 2021
I'm not sure what went wrong, but I did make these just the other day and they spread nicely and weren't crumbly so there isn't a typo in the recipe - which I do like to make sure of when someone has a problem! Did you chill the dough before baking? I never chill this dough even though it is a sticky cookie dough and kind of looks like it needs chilling before baking. My other thought is if you over measured the flour they wouldn't spread as much. I measure my flour with the scoop and sweep method, scooping it up with a measuring cup and then sweeping the excess off with a knife, without shaking it down into the cup at all. I also use regular creamy peanut butter, and haven't tried this recipe with natural peanut butter, which doesn't always bake the same way, so if you're using natural peanut butter that could make a difference. Hope that helps!