These Peanut Butter Oatmeal Chocolate Chip Cookies are soft, chewy, and packed with comforting flavors. The combination of creamy peanut butter, hearty oats, and melty chocolate chips creates a cookie that’s rich, satisfying, and hard to resist. The brown sugar adds a caramel-like sweetness that pairs perfectly with the nuttiness of the peanut butter and the slight bite from the oats.
Whether you’re baking for a family treat, holiday cookie swap, or just to satisfy a sweet craving, these cookies come together quickly and bake up beautifully. Each bite delivers a perfect balance of texture—chewy oats, soft centers, and gooey chocolate chips. They also keep well, making them a great make-ahead dessert or lunchbox snack.
Why You’ll Love This Recipe
• Perfect Texture: Soft and chewy with golden edges.
• Loaded with Flavor: Nutty, sweet, and chocolatey all in one bite.
• Easy to Make: Simple ingredients and no chilling required.
Ingredients
• 1 cup all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• ½ cup creamy peanut butter
• 1 tsp vanilla extract
• 1 large egg
• ¾ cup old-fashioned rolled oats
• ¾ cup semi-sweet chocolate chips
Instructions
Step 1: Preheat & Prepare Baking Sheets
1. Preheat your oven to 350°F (175°C).
2. Line baking sheets with parchment paper or silicone baking mats.
Step 2: Mix Dry Ingredients
1. In a medium bowl, whisk together flour, baking soda, and salt.
2. Set aside.
Step 3: Cream Butter & Sugar
1. In a large mixing bowl, use a mixer on medium speed to cream together the softened butter and brown sugar until light and fluffy (about 2-3 minutes).
Step 4: Add Wet Ingredients
1. Lower the mixer speed and add peanut butter and vanilla extract.
2. Mix just until combined.
3. Add the egg and mix again, just until incorporated.
Step 5: Combine & Add Mix-ins
1. Add the dry flour mixture in three parts, mixing just until combined after each addition.
2. Stir in the rolled oats and chocolate chips by hand using a spatula or wooden spoon.
Step 6: Scoop & Bake
1. Using a 1½ tablespoon cookie scoop, drop cookie dough onto the prepared baking sheets, spacing about 2 inches apart.
2. Bake at 350°F for 10–12 minutes, or until the edges are lightly golden brown.
Step 7: Cool & Serve
1. Allow cookies to cool on the baking sheet for 5–7 minutes, then transfer to a cooling rack.
2. Enjoy warm, or allow to cool completely before storing.
Tips for Success
• Use room-temperature butter for easier creaming.
• Don’t overbake—cookies will continue to set as they cool.
• For extra texture, add chopped peanuts or use chunky peanut butter.
Storage Options
• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze dough balls or baked cookies for up to 2 months.
• To reheat: Microwave for 10 seconds to bring back the gooey center.
