Peanut Butter Choc Chip Oatmeal Cookies

Cookies, Brownies & Bars, Southern Desserts
These peanut butter chocolate chip oatmeal cookies hit the spot for all types of cookie lovers. They are sweet, fluffy, and tasty.

Peanut butter and chocolate are such classic a pairing that they are like a match made in heaven. Add in oatmeal for a little texture and a healthy component and you end up with the most amazing marriage ever!


These yummy cookies are so tasty that “It Makes Me Wanna Slap My Mama”. Not literally of course, but in the South this is considered a high compliment and said when something is really, really good.

You’ll hear it most often when getting up from the table after enjoying a delicious meal or just having finished munching on a plate of yummy cookies!

ingredients for chocolate chip peanut butter oatmeal raisin all star cookies

Peanut Butter Chocolate Chip Oatmeal Cookies You’ll Love!

In my family, peanut butter is more than a staple, it is a NECESSITY! We buy it in bulk and in a variety of brands. My mom’s favorite is Creamy Jif Whips.

It is lighter and has a little less fat. However, we are an equal opportunity family when it comes to brands!

We just like peanut butter..PERIOD! The point is…we can’t live without it! My mom and most of my family will just eat it right out of the jar for a snack!!

The kids love PNB & J sandwiches and any dessert with it featured as an ingredient. When you match it up with chocolate, oatmeal, and the ease of making cookies, this recipes delivers something magical.

Pssst… like peanut butter and pecans? Try our pecan pralines or our peanut butter overnight oats! And, of course, our carrot cake cookies.

mixing dry ingredients for peanut butter choc chip oatmeal raisin all star cookies

Can you make this cookie dough in advance?

Chunky cookie dough, like chocolate chip and oatmeal (with peanut butter included), can be prepared and frozen. Scoop out the dough just as if you were about to bake it, but then freeze it instead.

Use plastic wrap to cover tightly and then put into freezer bags for further protection. As for cooking them later, there are several schools of thought about how to proceed when taking dough out of the freezer.

You can freeze for up to 3 months, possibly six months.

You can thaw the dough on the counter before baking or simply place the frozen, pre-scooped cookie dough onto a baking sheet. Then bake 2-3 minutes longer than the recipes recommends. The taste and texture shouldn’t be harmed at all.

Most doughs freeze quite well. So, you determine the course of action you prefer.

mixing the batter for the cookies

Can you use natural peanut butter in cookies?

Unfortunately, one of my children is allergic to peanuts and can’t eat peanut butter. So I usually don’t prepare cookies that he can’t eat.

Alternatives to peanut butter would be substituting almond, sunflower, pecan, walnut, or soy butter to create a cookie everyone could savor! The taste would be different and possibly the texture, but these could be good options if you have someone with peanut allergies in your family.

I am not sure how the texture and taste of natural peanut butters would work in this recipe. If you favor natural brands, it would be worth an experimental batch of cookies to find out.

cookie batter in a spoon

What are the substitutions for the peanut butter chocolate chip oatmeal cookies?

As for the chocolate, this recipe calls for semi-sweet chocolate chips. You can easily substitute milk chocolate, white chocolate, or dark chocolate chips for a different taste. My personal favorite is dark chocolate.

I just love the rich, deep flavor of the dark. I believe most chocolates would be great in this recipe but let your particular tastes determine which kind you use.

You can replace the oats with an equal amount of ground flax, quinoa flakes, rice bran, or even chia seeds. Ground flax has very little flavor and will likely make cookies that taste much like the recipe with oats. The texture just may be slightly grittier.

cookies on small cookie tier

Can I use instant oats instead of old fashioned oats for these choc chip peanut butter oatmeal raisin cookies?

Meh, probably. Old fashioned oats give the cookies a nutty chewy texture and they’re thicker than the quick oats so the texture may be different depending on the type of oats you use.

Also note that the instant oats are higher on the glycemic index so calorie wise it’ll be slightly different and the cookies may bake faster if you use the quick cooking oats, so set your timer a few minutes earlier if you substitute.

cookies on a cookie tier

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • ½  cup light brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups old-fashioned oats
  • 2 cups semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. Using a large mixing bowl and mixer, beat together the peanut butter and butter until blended. Add the sugar and beat for 2 to 3 minutes, scraping down the sides as needed.
  4. To the butter mixture, add the eggs and vanilla, mixing until combined. Add the flour.
  5. Stir in the oatmeal and chocolate chips.
  6. Scoop cookie batter and place on baking sheet at least one inch apart as the cookies will spread.
  7. Bake for 10 to 12 minutes. Remove the baking sheet from oven and allow the cookies to cool on the baking sheet for 5 to 7 minutes. Note: If you prefer soft and chewy over crisp and crunchy, take them out a littler earlier.
  8. Using the parchment paper, lift the cookies to continue cooling on a wire cooling rack.

Peanut Butter Choc Chip Oatmeal Cookies

These peanut butter chocolate chip oatmeal cookies hit the spot for all types of cookie lovers. They are sweet, fluffy, and tasty.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cookie
Prep Time: 30 minutes
Cook Time: 15 minutes
Cooling Time: 15 minutes
Total Time: 1 hour
Servings: 12
Calories: 8883kcal
Author: Rachel Norman

Ingredients

  • 1 1.5 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 cup unsalted butter, room temperature (2 sticks)
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 2 cups old-fashioned oats
  • 2 cups semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Using a large mixing bowl and mixer, beat together the peanut butter and butter until blended. Add the sugar and beat for 2 to 3 minutes, scraping down the sides as needed.
  • To the butter mixture, add the eggs and vanilla, mixing until combined. Add the flour.
  • Stir in the oatmeal and chocolate chips.
  • Scoop cookie batter and place on baking sheet at least one inch apart as the cookies will spread.
  • Bake for 10 to 12 minutes. Remove the baking sheet from oven and allow the cookies to cool on the baking sheet for 5 to 7 minutes. Note: If you prefer soft and chewy over crisp and crunchy, take them out a littler earlier.
  • Using the parchment paper, lift the cookies to continue cooling on a wire cooling rack.

Notes

Notes: Alternatives to peanut butter would be substituting almond, sunflower, pecan, walnut, or soy butter. The taste would be different and possibly the texture, but these could be good options if you have someone with peanut allergies in your family. I am not sure how the texture and taste of natural peanut butters would work in this recipe. If you favor natural brands, it would be worth an experimental batch of cookies to find out.
As for the chocolate, this recipe calls for semi-sweet chocolate chips. You can easily substitute milk chocolate, white chocolate, or dark chocolate chips for a different taste.
You can replace the oats with an equal amount of ground flax, quinoa flakes, rice bran, or even chia seeds. Ground flax has very little flavor and will likely make cookies that taste much like the recipe with oats. The texture just may be slightly grittier.

Nutrition

Calories: 8883kcal | Carbohydrates: 901g | Protein: 203g | Fat: 512g | Saturated Fat: 241g | Cholesterol: 2318mg | Sodium: 4827mg | Potassium: 5912mg | Fiber: 69g | Sugar: 467g | Vitamin A: 8477IU | Calcium: 1056mg | Iron: 59mg

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