Peanut Butter Oatmeal Chocolate Chip Cookies
Sweet and chewy Peanut Butter Oatmeal Chocolate Chip Cookies loaded with oats and chocolate chips. These big, sturdy cookies are sure to fly off the cooling rack. With their chewy middle and crisp edges, they are totally irresistible!
Peanut Butter Oatmeal Chocolate Chip Cookies
We all know that peanut butter and chocolate is one of the most beloved combinations in the baking world. We all love it. Well, most of us do. These cookies combine the sweet taste of brown sugar with peanut butter, oats, and dark chocolate chips – a combination that will have these cookies flying off the cooling rack (at least that’s how it went down at my house). I started with my Peanut Butter Monster Cookies recipe and tweaked the amount of dry ingredients to get these big, sturdy Peanut Butter Oatmeal Chocolate Chip Cookies.
These cookies come together just like a standard chocolate chip cookie, but you’ll add peanut butter, an extra egg yolk for chewiness, a bit of corn starch (also for chewiness!), and dark chocolate chips. Of course you don’t have to use dark chocolate, but I think it balances out the sweetness of the cookies perfectly. Top these cookies with a bit of sea salt (if you like) and you’ve got an irresistible batch of cookies that you’re sure to love.
Why You’ll Love These Cookies
- Made in one bowl
- Require no chill time
- Chewy texture
- Made with pantry staples
- Chocolate and peanut butter (need I say more?)
What You’ll Need + Possible Substitutions
- Plant-based butter adds that buttery taste we all love in our cookies. Feel free to use your favorite vegan butter or regular dairy butter in this recipe.
- Light brown sugar adds sweetness and moisture. The molasses in the brown sugar helps add a chewy texture to these cookies.
- White granulated sugar also adds sweetness. It helps the cookies spread, creates that cookie texture we all love, and even adds a nice crisp to the edges of the cookies. If you’re looking to cut sweetness in these cookies, you can use coconut sugar 1:1 in this recipe (raw sugar and unrefined cane sugar will work as well). Note that the gram measurements will vary based on sugar type.
- Natural peanut butter brings all the PB flavor. I like to use a runny, room temperature peanut butter made with just peanuts. I haven’t tested this recipe with a peanut butter spread (what we all like on our PB&J sandwiches).
- Egg and egg yolk are added to these cookies to help bind the ingredients together. The extra yolk adds a rich flavor and chewier texture.
- Vanilla extract adds flavor – you don’t want to skimp here.
- Corn starch also lends a hand to a chewier cookie texture. Feel free to use arrowroot starch or tapioca starch in its place. You can also leave it out completely for a less chewy cookie.
- Baking soda leavens these cookies and aids in proper spread.
- Salt helps cut sweetness and enhances flavor.
- All-purpose flour also binds ingredients and makes up the cookie dough. Feel free to use a bleached or unbleached variety. If you’re looking to add a whole wheat variety, I recommend only replacing up to 1/2 of the AP flour with a whole wheat flour (white whole wheat, spelt, etc).
- Quick oats are added to make these oatmeal cookies. I like to use the smaller quick oats as I find they bind to the other ingredients better than regular rolled oats.
- Dark chocolate chips pair wonderfully with the sweet cookie. Of course you can use your favorite chocolate chips, but I really only recommend semi-sweet or dark chocolate to help balance the sugar in the cookie.
More Peanut Butter & Chocolate Recipes
- 1/4 cup (58g) plant-based butter (or regular butter), softened
- 1/2 cup (85g) light brown sugar, lightly packed (see Note 1)
- 1/2 cup (105g) white granulated sugar
- 1/2 cup (128g) natural peanut butter (made with just peanuts), room temp
- 1 large egg + 1 large egg yolk, room temp
- 1 tsp vanilla extract
- 1 tsp corn starch
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 cup (65g) unbleached all-purpose flour
- 3/4 cup (75g) quick oats
- 1/2 cup (90g) dark or semi-sweet chocolate chips
- Flakey sea salt to top (optional)
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
- In a large bowl, beat together the softened butter and sugars for 30 seconds. Beat in the runny peanut butter. Beat in the egg, egg yolk, and vanilla extract.
- Add the corn starch, baking soda, and salt and beat until combined. Add the flour and quick oats and use a large spoon or spatula to mix the ingredients until no flour streaks remain. Stir in the chocolate chips (tip: leave a few chocolate chips out to press into the dough balls later).
- Scoop dough balls 3 Tbsp in size, six per batch/baking sheet. Roll each dough ball smooth, pulling chocolate chips from within each dough ball and pressing them into the top. I like to make sure no chocolate chips are hanging out the bottom of the dough balls - this makes for less chocolate mess when moving baked cookies off the baking sheet. If desired, press the extra chocolate chips you saved into the tops of the dough balls.
- Bake at 350°F for 10-12 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before removing to a cooling rack. If desired, sprinkle sea salt top each cookie.
- Repeat Steps 4 & 5 to finish baking the dough, making sure your baking sheet is completely cool before adding more dough balls (I gently wave mine in the air to cool it down).
- Store leftover cookies in an airtight container at room temperature.
- Brown Sugar: if using cup measurements (instead of grams), I've found that using the cup to directly scoop the brown sugar creates what I call "loosely packed". You don't want to smash or pack the brown sugar into the cup.