Peanut Butter Oatmeal Chocolate Chip Cookies

August 19, 2020
Shanika | Orchids + Sweet Tea
Indulge in this thick, chewy, and irresistibly decadent Peanut Butter Oatmeal Chocolate Chip Cookies recipe – filled with pockets of gooey chocolate and peanut butter that redefine the cookie game!

Peanut Butter Oatmeal Chocolate Chip Cookies

Get ready to be amazed by this Peanut Butter Oatmeal Chocolate Chip Cookies recipe – they're the epitome of soft and chewy perfection! Crafted from everyday kitchen staples, these cookies are a breeze to make and boast a delectable medley of peanut butter, oats, and chocolate chips--It's a flavor combo that's hard to resist! Whether you're a kid at heart or a grown-up craving a delightful treat, this cookie recipe has got you covered! Vegan + Gluten-free option.

Pile of Peanut Butter Oatmeal Chocolate Chip Cookies.

What Makes Peanut Butter Oatmeal Chocolate Chip Cookies So Good?

Peanut Butter Oatmeal Chocolate Chip Cookies-----literally spell DELICIOUS in so little words. – I'm totally a cookie addict! There's just something magical about holding a perfectly baked cookie in one hand and your favorite glass of milk (I'm all about homemade coconut milk or oat milk) It's a match made in cookie heaven!

Now, you might have guessed it, but I have a soft spot for cookie recipes--especially chocolate cookie recipes. Because let's be honest, who can resist the classic charm of soft melted chocolate right? Whelp, if you're a major ooey, gooey cookie fan, then you need to try these Oversized Crinkled Chocolate Chip Butterscotch CookiesChewy Brown Butter Pecan Cookies, and Big Bakery-Style Oatmeal Chocolate Chip Cookies next! They're my beloved family favorites.

Let's talk about these Peanut Butter Oatmeal Chocolate Chip Cookies. They're your go-to for any occasion – striking that perfect balance of sweetness, chunkiness, and softness, all while delivering that delicious oat and chocolate combo you can't resist. Best part? They're a breeze to whip up with simple ingredients, making them a foolproof baking secret for beginners and a mouthwatering delight for cookie lovers like me.

Jump to:
Peanut Butter Oatmeal Chocolate Chip Cookie dough in a glass bowl.

How to Make Peanut Butter Oatmeal Chocolate Chip Cookies

These cookies take just less than 20 minutes (in total) to whip up. I've already been through the learning curve for you, so fear not! Before we dive into this Peanut Butter Oatmeal Chocolate Chip Cookies recipe, let me share the list of ingredients you'll need to achieve the thick, chewy texture perfectly:

  • Unsalted butter. Always ensure that your butter is at room temperature, so your cookies stay nice and firm after baking. For an extra hint of flavor, you can also use salted butter.
  • Brown sugar. Choose organic sugar to ensure it’s vegan and healthier.
  • Cane sugar. I like to use organic cane sugar as well. Using this hand in hand with brown sugar allows the cookies to have a nice color, spread nicely, while keeping firm as well.
  • Peanut Butter. Hello nutty, buttery goodness-- the real star of the show/
  • Vanilla. To balance the rich chocolate flavor.
  • Egg. This is the binder for your cookies.
  • Flour. I use Bob's Red Mill or King Arthur Flour all-purpose (organic). For GF, just substitute with GF all-purpose flour or 1-to-1 GF Baking flour.
  • Rolled oats. This adds a nice texture to these cookies without compromising the softness and chewiness. For GF, just ensure that oats are certified GF.
  • Baking soda + baking powder. To help your cookies rise in the oven.
  • Cinnamon. Helps to enhance the chocolate flavor in these cookies. Just a pinch if needed.
  • Chocolate. I use 4 oz. or so chocolate bars from Ghirardelli or Hu Kitchen and chopped them roughly into medium-sized pieces. You can also use chocolate chips as well.
Balls of Peanut Butter Oatmeal Chocolate Chip Cookie dough on a baking sheet.

What is the Banging Process?

The trick with how beautiful these bakery-style cookies look is in the banging. While this process is optional (and you prefer chunky, dome-like cookies), I definitely like doing it a bit to flatten them and have them spread out a bit more.

The banging process.

During the baking process, you have to bang the baking sheet with your cookies a few times before they are fully baked.

Therefore, the “crinkling” comes as a result of the center of the cookies falling inward, pushing the rest of it outward. I know, it sounds pretty crazy, but it’s so cool!

Combining this “crinkling” process with the flavor combo of butterscotch is like Heaven on Earth with each bite.


I originally saw the “crinkled” cookie recipe about 2-3 years ago in the New York Times, which was originally by Sarah Keiffer, a baker and blogger of The Vanilla Bean Blog.

Why You Will LOVE These Cookies

  • Super soft + chewy inside.
  • Minimal ingredients
  • The ABSOLUTE most delicious cookies!
  • Melts in your mouth.
  • Loaded with melty peanut butter + chocolatey flavor.
  • Delicious with EVERY. SINGLE. BITE.
Peanut Butter Oatmeal Chocolate Chip Cookies on a baking sheet.

The Secret to Making the Best Cookies EVERY TIME

Baking the best chocolate chip cookies as I stated before is kind of like a science, however, I've gathered a few tips that have helped me to master them over the years:

Tip 1: Soften Your Butter.

This is a must! In the past, I never understood how important this step was, but I've now realized that it is. I like to let my butter sit out for at least 1-2 hours so that it's the softest it can get without melting. If you forget to leave your butter out, I sometimes add hot water to a glass, pour it out, and then add the butter to that heated glass for a few minutes and it works!

Tip 2: Cream the Butter.

Yet another step that I often overlooked, however, creaming your butter with a mixer until pale and fluffy, helps to make the most softest cookies ever!

Tip 3: Always, Always Use Parchment Paper!

I can't stress this enough. Lining your baking sheet with parchment makes things seamless and prevents your cookies from browning too quickly and sticking to the pan.

Tip 4: Add in the Flour in batches.

We might think that dumping in all the dry ingredients to the wet ingredients at once might seem right, but it's not the best thing to do. I definitely recommend adding in the flour/dry ingredients in increments, mixing as you add to create a nicely combined batter without having to over-mix.

Tip 5: Fold in Chocolate or Chocolate Chips.

Never use a mixer when adding in chopped chocolate or chocolate chips. For one----you risk breaking the chocolate up into small pieces while mixing and two----again, you end up making the chocolate melt or get a little moist, which affects the batter. Simply fold in chocolate by hand a few times and you're done!

Bowls of Peanut Butter Oatmeal Chocolate Chip Cookies.

OK, so I know this peanut butter chocolate chip cookie recipe doesn't call for chilling... But if you have extra time when it comes to making the best cookies, chilling your dough or not chilling it makes a difference in the results of the actual cookie once it's baked! Here are the benefits -

Better texture

  • The #1 reason why you should chill your dough is to prevent your cookies from spreading too much---which results in a thinner, more crispy cookie. If you want a chewy on the outside soft on the inside cookie then chilling is key!

More Flavor

  • Chilled cookie dough creates more flavor (and a more beautiful color) based on it becoming more hydrated----- This happens from the dry ingredients gaining moisture from the wet ingredients.

So, if you're thinking of chilling your dough, you can do so in as little as 30 minutes and as much as 2 hours (the best results).

How to Serve Chocolate Chip Cookies

I personally think fresh + warm is always the absolute best-- not to mention the delicious smell wafting through the house. They are also AMAZING with ice cream, either in a bowl or as an ice cream sandwich. Try with No-Churn Cookies + Cream Ice Cream or No-Churn Chocolate Oreo Ice Cream for my cookie lovers! These cookies are also perfect for dipping with a warm cozy drink like Creamy Homemade Caramel Hot Chocolate for the ultimate indulgence!

Ingredient Substitutions and Swaps

You can easily mix up the flavor in these cookies. For an additional crunch-----I like to add things like -

Pile of cookies with text: \"Chewy Peanut Butter Oatmeal Chocolate Chip Cookies.\"

Peanut Butter Chocolate Chip Cookies Q + A's

How To Store?

You can store these peanut butter cookies in an airtight container on the counter for up to four days.

Can I freeze chocolate chip cookies?

You can freeze chocolate chip cookies for up to six months (if they last that long!).
You can also freeze the uncooked dough. When you want to bake a batch, let the dough defrost in the fridge overnight before scooping out your cookies and baking as directed in the recipe.

Can I Make This Oatmeal Cookies recipe Gluten-Free?

Absolutely! You can substitute the all-purpose flour with GF all-purpose flour or 1:1 gluten-free flour if you’re avoiding gluten. I love using Bob's Red Mill 1-1

Can I make a bigger batch?

Yes! To make more cookies, simply double or triple the amount of ingredients!

Can I Make This Chocolate Chip Cookies Recipe Vegan?

Of course. Making these cookies can be achieved by following my Vegan Chocolate Chip Cookies recipe + vegan peanut butter , however, I wouldn't advise making them too large since they might get a little too thin. I recommend scooping 1 ½  to 2 Tbsps at most for a nice-sized cookie when making them vegan. In addition, just substitute ½ cup of flour with rolled oats

More Delicious Peanut Butter Recipes to Try!


If you choose to make these Peanut Butter Oatmeal Chocolate Chip Cookies or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Pile of Peanut Butter Oatmeal Chocolate Chip Cookies.

Peanut Butter Oatmeal Chocolate Chip Cookies

August 19, 2020
5 from 9 votes
These Peanut Butter Oatmeal Chocolate Chip Cookies are incredibly soft and chewy! Made with simple everyday ingredients, these cookies are easy, thick, and bursting with peanut butter , oats, and chocolate chip flavors, which work so perfectly together! This is the perfect sweet indulge.
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 1 hour 29 minutes
Serves: 30 cookies


  • 1 ½ cups organic all-purpose flour (I use Bob's Red Mill)
  • 2 cups rolled oats, GF if preferred! (I use Bob's Red Mill)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • pinch of ground cinnamon
  • 1 cup pure cane sugar (I use Wholesome Sweets)
  • ½ cup organic brown sugar (I use Sugar in the Raw)
  • 1 cup unsalted butter, softened at room temp. (I use Earth Balance)
  • 2 large eggs, at room temp. (I use Organic Valley)
  • ¾ cup organic peanut butter, softened
  • 2 tsps vanilla extract
  • 2 cups semi-sweet chocolate chips (I use Ghirardelli)


  • Begin by lining a large baking sheet with parchment paper. Set aside.
  • Whisk together the flour, oats, baking powder, baking soda, pinch of cinnamon, and sea salt in a large bowl and set aside.
  • Now, in the bowl of your electric stand-mixer (w/ a paddle attachment), beat together the butter and both sugars until fluffy and creamy, beating on medium-high speed, about 2-3 minutes. Keeping the mixer’s speed on medium-high, add the eggs, peanut butter, and vanilla extract and beat for another 1-2 minutes until well combined. Be sure to scrape the bottom and sides if needed.
  • Reducing to low-speed, add the dry ingredients and continue mixing until well incorporated, about another 1-2 minutes or so. 
  • Next, add the chocolate chips and gently stirring using a rubber spatula, until fully incorporated into the batter, about 10 seconds. **NOTE: The batter should be sticky + thick.**
  • Once done, cover the bowl with plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.
  • In the meantime, preheat oven to 350 degrees Fahrenheit.
  • Once chilled, remove cookie dough from the refrigerator and allow it to sit at room temperature for about 10 minutes. Then, form cookie dough balls (using 2 Tbsps worth of cookie dough), and line them up on each baking sheet, keeping them at 2-3 inches apart for when they spread. 
  • Place cookies in oven and bake for 12-14 minutes or until edges are brown. **NOTE: Cookies will look very soft in the middle, however, it will harden once they cool.**
  • Remove them from oven and let cool until fully set before removing them from baking sheet. Repeat until all cookies are made.
  • Bon Appetit!

Tips & Tricks

STORAGE: Cookies can be stored in a tightly covered container at room temperature for up to 3 days or refrigerated for slightly longer freshness (about 2 weeks). Can be frozen for 4-5 months and reheated to thaw out. Any unused cookie dough batter can be refrigerated for up to 3 days, or frozen for up to 1 month and then thaw overnight in the fridge, if you choose not to use it right away!


Calories: 273kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 165mg | Potassium: 164mg | Fiber: 2g | Sugar: 17g | Vitamin A: 215IU | Calcium: 31mg | Iron: 2mg


Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Peanut Butter Oatmeal Chocolate Chip Cookies.

Xx, Shanika in script writing

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Love this Recipe?

    • Hi Janelle! If you scroll to the bottom right before the comments, you should see the recipe! 🙂

  1. So many incredible flavors all in one cookie! Absolutely love the combination of peanut butter and chocolate.

  2. These cookies are so filled with goodness with both oats and peanut butter. These cookies involve minimum guilt in indulging. Thanks for a delicious and even somewhat healthy cookies 🙂

  3. I love Peanut Butter. These cookies are definitely delicious and the best snack box option too. Cant wait to make some this weekend.

  4. Peanut butter and chocolate in any form is an addictive combination. These are killer cookies and they wouldn't last long in my house.