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peanut butter oatmeal cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

March 9, 2023 by Rachael Ng Leave a Comment

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.

Continued below…

Ingredients Continued…

  • 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

Spelt Chocolate Chip Cookie Bars with Peanut Butter

Peanut Butter Sandwich Cookies with Whipped Ganache

Chocolate Cookies Stuffed with Peanut Butter

Peanut Butter Swirl Brownie Cookies

Yield: 12 Big Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

recipe peanut butter oatmeal chocolate chip cookies

Sweet and chewy peanut butter cookies loaded with oats and chocolate chips. These big, sturdy cookies are sure to fly off the cooling rack - you will love them!

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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).
  7. Store leftover cookies in an airtight container at room temperature.

Notes

  1. 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.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: dairy free cookies, dairy free oatmeal peanut butter cookies, easy peanut butter cookies, easy peanut butter oatmeal cookies, no chill cookie recipe, oatmeal cookies with peanut butter and chocolate chips, oatmeal peanut butter cookies, one bowl cookie recipe, peanut butter chocolate chip cookies, peanut butter oatmeal chocolate chip cookies, peanut butter oatmeal cookies, quick cookie recipe

Peanut Butter Monster Cookies

March 12, 2021 by Rachael Ng Leave a Comment

This recipe as been updated (and upgraded!) as of October 2022.

These soft-baked Peanut Butter Monster Cookies are stuffed with delicious, natural peanut butter, quick oats, chocolate chips, and your favorite candy-coated chocolate pieces! What’s not to like?! Both kids and adults will love these quick & easy cookies!

Peanut Butter Monster Cookies

Months ago, after seeing Monster Cookies all over Instagram, I took one of my favorite peanut butter cookies and turned them into the Frankenstein mash-up that are MONSTER cookies! If you’re unfamiliar, these fun cookies have oatmeal, chocolate chips, and candy pieces all mixed in. And they’re delicious. My version is super sweet, soft-baked, and has lots of chocolate. They’re also quick and easy to make and the dough requires zero chill time!

To get your monster cookies just right, you’ll want to roll the dough balls and then flatten/shape them into discs about 1/2″ thick. I like to press extra chocolate chips and candy pieces into the dough discs right before baking. If you find that your dough balls are crumbling apart because of the chocolate chips and candy pieces, you can take a few of those chocolate pieces out, roll and flatten the dough ball, and then press those some pieces back into the top!

What You’ll Need

  • Plant-based butter (or regular butter) is blended with the sugars for a traditional cookie texture. Added bonus: buttery flavor!
  • Brown sugar adds sweetness, moisture, and flavor. I like to use light brown sugar for this recipe.
  • White granulated sugar adds even more sweetness…and crispy edges on Day 1 of baking (these cookies get softer after Day 1).
  • Natural peanut butter is the kind made with just peanuts. For this recipe, you want the peanut butter to be nice and runny – room temperature is best! I haven’t tested these cookies with any other nut butters.
  • Eggs bind the cookies together and keep them moist. The extra egg yolk adds chewiness to the cookies. I haven’t tested these with any egg replacements.
  • Vanilla extract adds flavor – you never want to skip this when baking cookies that call for it!
  • Corn starch also adds chewiness to these cookies and helps keep them soft for a couple of days after baking (these cookies never make it past Day 3 in our house!).
  • Baking soda leavens the cookies and helps them spread in the oven.
  • Salt enhances flavor.
  • All-purpose flour makes up the cookie dough. I like to use an unbleached variety. If your flour looks lumpy, I recommend sifting it first.
  • Quick oats are more processed and smaller than old-fashioned oats. I find that quick oats are easier to mix in and help hold the dough balls together.
  • Chocolate chips + candy pieces turn these into classic monster cookies. Feel free to add more or less of one or the other, depending on your preferences. Be sure the total amount of both doesn’t exceed 10 Tbsp or you’ll have a hard time getting your dough balls to bind together (too many mix-ins = “crumbly” dough balls).

More Peanut Butter Cookies

Chewy Peanut Butter Cookies

Peanut Butter Swirl Brownie Cookies

Salted Peanut Butter Marshmallow Cookies

Peanut Butter Sandwich Cookies with Ganache

Yield: 9 Big Cookies

Peanut Butter Monster Cookies

Peanut Butter Monster Cookies

Soft-baked Monster Cookies stuffed with oatmeal, chocolate chips, and candy pieces. These quick & easy cookies will delight kids and adults alike!

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1/4 cup (58g) plant-based butter (or regular butter), softened
  • 1/2 cup (86g) light brown sugar, lightly packed
  • 1/2 cup (113g) white granulated sugar
  • 1/2 cup (128g) natural peanut butter (made with just peanuts), room temp (see Note 1)
  • 1 large egg + 1 large egg yolk, room temp
  • 1 tsp vanilla extract
  • 1 tsp corn starch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (98g) unbleached all-purpose flour
  • 1/2 cup (50g) quick oats
  • 5 Tbsp chocolate chips (plus more to top cookies)
  • 5 Tbsp chocolate candy pieces (plus more to top cookies)

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Bring the eggs to room temperature by placing them in a glass of warm water for ~10 minutes.
  2. In a large bowl, beat together the softened butter and sugars for 30 seconds. Beat in the runny peanut butter. And then beat in the egg and egg yolk. Beat in the vanilla.
  3. Beat in the corn starch, baking soda, and salt. Add the flour and quick oats and use a large spoon to combine the ingredients. Finally, stir in the chocolate chips and candy pieces.
  4. Scoop dough balls 3 Tbsp in size (6 per baking sheet). Roll dough balls smooth and place on prepared baking sheet. Slightly flatten each dough ball into a disc shape. Press extra chocolate chips and candies into the tops of the dough "discs".
  5. Bake cookies at 350°F for 11-13 minutes. Allow cookies to cool on the baking sheet for 3 minutes before removing to a cooling rack.
  6. Repeat Steps 4 & 5 to finish baking the cookies, making sure the baking sheet is cool before placing dough balls on top.
  7. Store cooled cookies in an airtight container at room temperature (Note: cookies will be chewier and softer on the second day).

Notes

  1. Peanut Butter: it's important to use a natural, runny peanut butter in this recipe. Find one made with just peanuts and use it at room temperature.

Nutrition Information:


Amount Per Serving:
© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: cookies for halloween, cookies with m&ms, dairy free monster cookies, halloween cookies, m&m cookies, monster cookies, monster cookies with peanut butter, peanut butter chocolate chip cookies, peanut butter monster cookies, peanut butter oatmeal cookies

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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