Thesepeanut butter oatmeal and chocolate chip cookiesare the perfect blend of chewy, nutty, and chocolatey goodness. Trust me, they’re the kind of cookies that’ll have everyone asking for the recipe.

A cooling rack of peanut butter oatmeal and chocolate chip cookies rests on a rustic teal surface, accompanied by two glasses of milk. A checkered cloth is partially visible in the corner.

Imagine one cookie with all your favorite things. For me that’s oatmeal, peanut butter, and chocolate chips! If you are in the same boat then you are going to love thesequick and easy oatmeal cookies!

These cookies aresoft, delicious, and easyto make. The secret to these incredible cookies isthe perfect balance of ingredients– creamy peanut butter adds richness, while oats create an amazing chewy texture, and chocolate chips bring thatclassic sweetness we all love.

They’re hearty enough for breakfast (hey, they have oats!) butdelicious enough for dessert, making them an ideal treat any time of day.They store really well, too, so I like to make a batch on the weekend for the kids and then hide a few to stick in lunches the rest of the week.

A batch of chocolate chip cookies cooling on a wire rack, with two glasses of milk in the background. The cookies are arranged neatly on the rack next to a few delicious peanut butter oatmeal cookies, and the scene is set on a rustic, turquoise-painted surface.

Why You’ll Love These Peanut Butter Oatmeal and Chocolate Chip Cookies

Flavorful Combination: The blend ofpeanut butter, oats, and chocolate chips creates a rich and satisfying taste. The nuttiness of peanut butter perfectly complements the sweetness of chocolate chips, making every bite indulgent.
Soft and Chewy: These cookies have asoft, chewy texture that makes them irresistible.The oats add just the right amount of structure while keeping them moist and tender.
Kid-Friendly Recipe: Perfect for baking with little ones –they’ll love helping measure ingredients and rolling the dough into balls.
Freezer Friendly: These cookies freeze beautifullyfor up to 3 months, making them perfect for last-minute guests or late-night cravings.
Versatile Ingredients: You can customize the recipe by choosing your preferred type of chocolate chips or oats. Whether you like dark chocolate, milk chocolate, or even adding nuts,the possibilities are endless.

🍪 I was up late last night testing some of thebest chocolate chip cookie recipes, and let me tell you, my house smelled like heaven!

Recipe Ingredients

Butter —unsalted
Peanut Butter —Creamy, not crunchy
White Granulated Sugar
Brown Sugar —light or dark
Eggs —large
Vanilla Extract
Quick Oats
All-Purpose Flour
Baking Powder
Baking Soda
Salt—Use less salt if you’re using salted butter.
Chocolate Chips —We like to use milk chocolate chips, but feel free to use your favorite kind!

See the recipe card below for full information on ingredients and quantities

portion bowls each with raw ingredients to make chocolate chip cookies with peanut butter chips recipe.

How to Make Peanut Butter Chocolate Chip Oatmeal Cookies

Preheat your oven and line a baking sheet with parchment paper.
Use a stand mixer or electric hand mixer to beat the butter, peanut butter, and sugars together until smooth and creamy.
Beat in the eggs and vanilla until they are homogenous.
Gently mix in the oats, flour, baking soda, baking powder, and salt until no clumps of dry ingredients remain unincorporated.
Fold in the chocolate chips until they are evenly distributed.
Allow the dough to sit for a few minutes and then use a cookie scoop to place the cookie dough on the baking sheet. Leave a few inches between each ball of cookie dough.
Bake until golden brown and allow the cookies to cool for a few minutes before transferring them to a wire cooling rack.

Recipe FAQs

Can I freeze my cookie dough?

You sure can! Divide the dough into balls and then let them freeze for a few hours on the cookie tray (or in a dish so that they aren’t touching much). After the cookie dough balls have frozen through, add them to an air-tight container or a freezer zipper-top baggie. When you are ready to bake the dough, simply preheat your oven, place the frozen cookie dough balls on a baking sheet like you would fresh dough, and bake, adding 2-4 minutes to the suggested cook time, as needed. No need to thaw ahead of time.

What kind of oatmeal is best for cookies?

In oatmeal cookies, old-fashioned oats will give you a chewier texture, and quick oats will be slightly less chewy, but the flavor is the same. It’s really personal preference which one you like better. For this recipe, I like quick oats the best for the softer texture but they still have great oatmeal cookie flavor.

Why did my cookies spread too much?

If your cookies are spreading too much, try chilling the dough for at least 30 minutes before baking. Also, make sure your butter isn’t too soft – it should be at room temperature but still slightly firm.

Can I substitute the peanut butter with another nut butter?

Absolutely! Almond butter, cashew butter, or even sunflower seed butter (for a nut-free option) work well in this recipe, though the flavor will vary slightly.

Twelve warm, chocolate chip cookies sit in three rows on a parchment-lined baking tray. On the blue surface beneath, a black and white checkered cloth peeks out, hinting at delicious peanut butter oatmeal cookies waiting to be baked next.

Expert Tips

Oat Options: I like to use quick oats, butyou can use old-fashioned oats as well. The flavor will be the same.
Chocolate Choice: We usually make these cookies usingmilk chocolate chips, but you can use semi-sweet or dark chocolate chip as well.This is an easy way to modify the flavor of your cookies.
Peanut Butter Type: Make sure you usecreamy peanut butter. This helps give your cookies a soft, chewy texture.
Substitutions: If you aren’t a fan of peanut butter then you can omit it or try our deliciousM&M oatmeal cookies.
Dough Rest: It is important to let your dough restso that the oats can absorb some of the moisture. This helps your cookies come out with the perfect texture.

A chocolate chip cookie balances on the edge of a glass of milk, with peanut butter oatmeal cookies cooling on a wire rack in the background. The surface is a rustic teal color, creating a cozy and inviting scene.

How to Store Your Cookies

These cookies are great because you can store them on the counter, in the fridge, or in the freezer!

To store you cookies on the counter, simply keep them in an airtight container forup to 5 days.You can eat these cookies at room temperature or microwave one for 10 seconds.
You can store your cookiesin the fridge for up to a weekin an airtight container. Reheat a cookie or two in the microwave for about 20-25 seconds.
You can store your cookiesin the freezer for up to two months. I like to let them cool before storing them so they don’t stick to each other.Just pull the cookies out about an hour before servingso that they have time to come to room temperature.

My Favorite Oatmeal & Chocolate Chip Cookies

One thing is for sure, I make lots of cookies with oats and chocolate chips! I’m so excited to sharesome of my favorite cookie recipesthat have stood the test of time.

Nothing beats the comforting aroma of thesesoft & chewy oatmeal chocolate chip cookies fresh from the oven – they’re crispy on the edges but perfectly gooey in the middle.
For those watching their sugar intake, thesehealthy chocolate chip and oatmeal cookiesare a guilt-free treat that tastes just as indulgent as the original version.
When your garden is overflowing with zucchini, transform them into these irresistiblechocolate chip oatmeal zucchini cookiesthat even veggie-skeptic kids will devour.