Peanut Butter Oatmeal Chocolate Chip Cookies

August 19, 2020

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.

Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies—–literally spell DELICIOUS in so little words.

I remember eating oatmeal raisin cookies growing up and loving the sweetness. I mean I LOVED how sweet these cookies were! Almost addicted to them. Haha.

But these cookies are just as chewy, soft, flavorful, and melt-in-your-mouth GOOD.

My Top Favorite Cookies of ALL TIME.

Soft Oversized Crinkled Sprinkle Sugar Cookies

Soft + Crisp Crinkled Butterscotch Cookies

Soft + Chewy Butter Pecan Cookies

Oversized Crinkled Chocolate Chip Butterscotch Cookies

Chewy Apple Oatmeal Raisin Cookies

Vegan Chocolate Chip Cookies

Dairy-Free Chocolate Chip Pecan Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

If I’m honest, I can admit that making cookies weren’t my favorite or best made thing in the past.

In fact, I often failed at making the perfect cookies. I know. Crazy!

However, my husband taught me how to bake the perfect cookies and I must say that it’s all about being gentle and having patience.

Plus, most cookies look pretty unbaked even when they’re completely done, so there’s that.

OK, so there’s nothing like a warm, soft cookie right out the oven and enjoyed with a a glass of milk, right?

Speaking of milk, I made my own Oat Milk which was so creamy and delish! Definitely an easy, quick way to make your homemade version of a dairy-free milk.

And then there’s my Cashew Milk recipe which is the perfect way to make a great plant-based milk option. 

Peanut Butter Oatmeal Chocolate Chip Cookies

BENEFITS OF OATS!?

If you aren’t familiar, oats are super nutritious! They include a great source of carbs, fiber (the soluble kind!), protein, and fat. In addition, they are loaded with important vitamins, minerals, and antioxidant.

Other great benefits:

  • They can help to lower cholesterol.
  • Improves Blood Sugar levels.
  • May help with losing weight.
  • Great alternative for skincare.
  • Helps to relieve constipation.

Need Great Recipes w/ Oats? These Are a Must!

Vanilla Overnight Oats + Maple Spiced Pears! Vegan, Gluten-free, and only takes 5 minutes to whip together while you allow let the refrigerator do the rest overnight.

These Flourless Vegan Sweet Potato Oats Waffles are the best easiest gluten-free waffles for the entire family. Made right in a blender, these waffles are naturally sweetened, fluffy, thick, airy, and full of sweet potato + oat flavors. 

This Easy Peanut Butter Banana Oats Smoothie recipe is a delicious and simple way to enjoy a quick, easy breakfast while gaining awesome health benefits from the simple ingredients that marry so well together, creating a powerful kick of flavor. 

This Banana Peanut Butter Overnight Oats recipe is a healthy way to kick start your day and is beautifully textured. 

These Flourless Vegan Banana Oats Waffles are everything that one’s heart desires. Made right in a blender, these Gluten-Free waffles are naturally sweetened, fluffy, thick, airy, and full of flavor. 

Peanut Butter Oatmeal Chocolate Chip Cookies

WHAT YOU’LL LOVE MOST ABOUT THESE COOKIES?

Super soft + chewy inside. Gently crisp on the outside.

Minimal ingredients.

Easy to make.

Melts in your mouth.

Loaded with chocolate chips.

Oozing with delicious peanut butter + oat flavors.

Can be enjoyed for breakfast, as a snack, or dessert.

Delicious with EVERY. SINGLE. BITE.

How Do You Store Leftover Cookies? Frozen Vs. Chilled.

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).

There cookies can also 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!

Peanut Butter Oatmeal Chocolate Chip Cookies

Let’s dig right into this recipe, shall we?

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!

MADE OUR RECIPE(S)?

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!

Peanut Butter Oatmeal Chocolate Chip Cookies
Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

Prep Time: 15 mins
Cook Time: 14 mins
Chill Time: 1 hr
Total Time: 1 hr 29 mins
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Ingredients

  • 1 1/2 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 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • pinch of ground cinnamon
  • 1 cup pure cane sugar (I use Wholesome Sweets)
  • 1/2 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)
  • 3/4 cup organic peanut butter, softened
  • 2 tsps vanilla extract
  • 2 cups semi-sweet chocolate chips (I use Ghirardelli)

Instructions

  • 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!

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Peanut Butter Oatmeal Chocolate Chip Cookies.

ORCHIDS + SWEET TEA

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  1. 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 🙂