These Peanut Butter Oatmeal Chocolate Chip Cookies are so thick and chewy! Loaded with creamy peanut butter flavor, old-fashioned oats, and chocolate chips, these are a must try for peanut butter lovers! You don’t have to chill the cookie dough, which makes this recipe quick and easy to bake.
Peanut Butter Oatmeal Cookies
I’m not the biggest peanut butter fan, but once in a while I get a CRAZY peanut butter craving and literally put it on and IN everything. So I hope you’re ready for some new peanut butter recipes! Because last week we went through 10 jars of it! And created 4 brand new peanut butter recipes for the blog. I’ll be sharing them ALL this month, starting with today’s new recipe for peanut butter oatmeal chocolate chip cookies.
I know you guys love cookies as much as we do! And these cookies are pure perfection. They’re a lot like my chewy oatmeal chocolate chip cookies… but even better (if you’re a peanut butter lover)!!! The cookie dough is actually packed with an entire cup of creamy peanut, which provides the cookies with an insane texture and SO much peanut butter flavor. Even my soon-to-be-hubby (who hates peanut butter) loved these cookies! I think that’s because the peanut butter flavor is really balanced and not overwhelming. Does that make sense?
Peanut Butter Oatmeal Chocolate Chip Cookies
- butter: unsalted or salted will work! but if you’re using salted, reduce the salt called for in the dry ingredients by 1/4 teaspoon.
- peanut butter: you’ll need a cup of creamy peanut butter! I suggest using a brand you know and love. I haven’t tested this recipe using crunchy peanut butter, but it might work!
- sugar: you’ll use a combination of brown sugar and granulated sugar. light brown sugar or dark brown sugar may be used.
- eggs: two large ones, at room temperature!
- vanilla extract: just a dash will enhance all the other flavors in this recipe.
- flour: all-purpose!
- salt: to balance out the flavors.
- baking soda: helps leaven the cookie dough, which in turn gives us soft and chewy cookies.
- Oats: for this recipe you’ll need rolled oats, not instant oats! Rolled oats are also called old-fashioned or whole oats. Visually rolled oats are flat and round.
- and finally, chocolate chips! because you know everything’s better with chocolate/
Although the ingredient list is a bit long, all of the ingredients are pantry staples, and you might even have everything you need to bake these cookies in your kitchen right now!!! Fingers crossed…
Peanut butter fans will go nuts for these easy oatmeal cookies!!! Hope you love them as much as we do!
More Peanut Butter Cookie Recipes:
- Soft Batch Chocolate Chunk Peanut Butter Cookies
- Perfect Peanut Butter Cookies
- White Chocolate Reese’s Pieces Peanut Butter Chip Cookies
More Peanut Butter Recipes:
- Creamy Milk Chocolate Peanut Butter Pie
- Bakery Style Peanut Butter and Jelly Doughnuts
- 5-Ingredient Peanut Butter Cups
Peanut Butter Oatmeal Chocolate Chip Cookies
- 1 cup (8 ounces) unsalted butter, at room temperature
- 1 cup creamy peanut butter, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 Tablespoons milk
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt (kosher or table salt)
- 2 and 1/2 cups old fashioned oats
- 12 ounces chocolate chips
- Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until smooth. Add in the peanut butter and vanilla and beat until smooth; about 2 minutes. Add in both sugars and beat until light and fluffy, about 3 minutes.
- Beat in the eggs, one at a time, scraping down the sides as needed. Beat in the milk until it's combined.
- In a medium bowl, stir together the flour, baking soda, and salt.
- On low speed, gradually beat the flour mixture into the wet ingredient mixture, beating until just incorporated. Turn mixer off. Beat in the oats and chocolate chips, mixing just until combined.
- Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread.
- Bake, one sheet at a time, in preheated oven for 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Repeat with all cookie dough.
- Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.