Peanut Butter Oatmeal Chocolate Chip Cookies are all three of my favorite cookie recipes put together! These thick, chewy cookies are the perfect recipe when you just can’t decide what kind of cookie you want to bake!
Peanut Butter Oatmeal Chocolate Chip Cookies – pretty much the greatest invention ever! Sometimes you just can’t decide what type of cookie to make. Or maybe that’s just me. I love peanut butter cookies. And oatmeal cookies. And chocolate chip cookies. For times that you just can’t decide which cookie to make, make these. All three of your favorite cookies combined to make the perfect cookie for all of us indecisive people. I don’t know why I never thought to do this before!
How to make the BEST Peanut Butter Oatmeal Chocolate Chip cookies
- Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
- Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
- Preheat the oven. This will help your cookies turn out right every time!
- Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
- Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
- Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!
Ingredients in Peanut Butter Oatmeal Chocolate Chip Cookies
-2 cups quick oats
-1 3/4 cups flour
-1 tsp baking powder
-1 tsp baking soda
-1/4 tsp salt
-1 cup butter, softened to room temperature
-1 cup creamy peanut butter
-1 cup sugar
-1 cup brown sugar
-1 tsp vanilla extract
-12 oz bag semi-sweet chocolate chips
How to make Peanut Butter Oatmeal Chocolate Chip Cookies
The first step is to combine the dry ingredients. In a small bowl, combine oats, flour, baking powder, baking soda and salt. Set aside.
In a large bowl, blend butter and peanut butter with an electric mixer until well combined. Add sugar and brown sugar and beat for 2-3 minutes.
Add eggs and vanilla and mix until well combined.
Add the flour mixture and mix well. Stir in the chocolate chips.
Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake at 350° for 10-11 minutes.
PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
- 2 cups quick oats
- 1 3/4 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butter softened to room temperature
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 12 oz bag semi-sweet chocolate chips
- In a small bowl, combine oats, flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, blend butter and peanut butter with an electric mixer until well combined. Add sugar and brown sugar and beat for 2-3 minutes.
- Add eggs and vanilla and mix until well combined.
- Add the flour mixture and mix until well combined. Stir in the chocolate chips.
- Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake at 350 for 10-11 minutes.
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Why are my cookies flat?
If your chocolate chip cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies. If you are using a recipe with butter, make sure you aren’t melting the butter. There are a few cookie recipes that actually call for melted butter, but most of them just require the butter to be softened to room temperature. Which leads to the next question…
How do you soften butter to room temperature?
The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.
I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.
Why are my peanut butter oatmeal chocolate chip cookies crispy and hard?
If your cookies are hard, crunchy or crispy, you probably baked them too long. Cookies will continue to bake for a couple of minutes on the hot cookie sheet even after you remove them from the oven, so you don’t want to wait until they are golden brown before taking them out! My husband really likes a few cookies to be a little more well-done so that he can dip them in milk, so I usually make half a tray of cookies for him that get cooked a couple minutes longer.
Most of my cookies are baked until barely done. I don’t even wait for the tops to start turning golden brown, but look at the edges on the bottom of the cookies. If the edges look like they are turning a little bit golden brown, they’re done! You don’t want the centers of the cookies to look doughy, but they shouldn’t be even slightly brown on top either.
Why do my peanut butter oatmeal chocolate chip cookies burn on the bottom but aren’t done in the middle?
If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!
Other favorite cookie recipes:
- The Best Peanut Butter Chocolate Chip Cookies
- Raspberry Meltaway Cookies
- Raspberry Chocolate Chip Cookies
- Mint Chocolate Pudding Cookies
- Banana Cream Pie Cookies
- Best Chocolate Chip Cookies
- Lemon Cake Mix Cookies
- Cookies and Cream Cookies
- Mrs. Fields White Chocolate Chip Cookies
- Snickerdoodle Apple Pie Cookie Cups
- The Best Snickerdoodle Cookies
Peanut Butter Oatmeal Chocolate Chip Cookies are thick, chewy and a perfect combination of my three favorite cookie recipes put together! Make these when you can’t decide which type of cookie to bake!
Alice Macfarlane says
How about oatmeal chocolate chip cookies?
Good idea Alice, we’re on it! 😉
Donna Howard says
Just made these! Total yum!! I usually take a bag of goodies on Sunday to the sister missionaries and they are always so thankful. I sure hope I have enough left of these after my sweetheart keeps sampling them for me to take to them!! Thank you for all the yum’s that you give me to make!!
Donna- so glad you enjoyed them! Those missionaries are sure lucky – I’m sure they love you!
Stephanie Gardner says
Have you tried this recipe with Splenda blend ir stevia blend White and brown sugar?
I haven’t tried it with Splenda, but I would imagine they would still be yummy! Let me know if you try it!
1. recipe calls for Quick Oats – have you used regular oats? That’s what I normally use in my oatmeal cookies.
2. peanut butter – have you used natural (just peanuts, oil and salt) or does the recipe require the more standard peanut butter (the one with sugar, preservatives, etc.) I can do either (or both) just would prefer to lean toward the one without sugar but at room temperature, it’s much softer and often runny.
used regular oats and natural peanut butter. Cookies hit the spot.
Glad you liked them Cynthia!
Same! used rolled oats and crunch peanut butter, and liked the added texture.
How many cookies does this make?
I used a medium cookie scoop and made 36 cookies. I might have gotten a few more out of it if I hadn’t kept sneaking some of the dough! 😉
Joan Pieroni says
Have you ever tried steel cut oats with this recipe?
Joan – I haven’t tried steel cut oats in cookies. I’m guessing the cookies would work, but the texture would be quite a bit different since steel cut oats stay quite a bit firmer. Let me know if you try it!
Joan Pieroni says
I made these with steel cut oats and they are very good.
These are delicious!! A big hit with the family
So glad you enjoyed the cookies Laura!
The dough is to die for and the cookies are scrumptious. My ‘go to’ cookie for every occasion. Delish.
Glad to hear it!