Peanut Butter Oatmeal Chocolate Chip Cookies

Bakery-style Peanut Butter Oatmeal Chocolate Chip Cookies are thick, gooey cookies that combine everything you love into a warm, delicious cookie. Loaded with creamy peanut butter, hearty oats, and melty chocolate chips, these cookies have chewy centers, and slightly crisp edges. They’re easy to make, great to bring to any family gathering, and perfect for sharing, gifting, or freezing for later.

There's something undeniably comforting about a warm batch of cookies right out of the oven. Served warm with a cold glass of milk, and these cookies hit the spot.

These cookies have rich peanut butter flavor, and look and taste straight from a bakery. Adding equal parts of butter and peanut butter ensures that the cookies stay soft for days. No dry, crumbly cookies over here!

What makes this recipe truly special is how effortlessly it comes together. Using simple pantry staples like rolled oats, creamy peanut butter, and brown sugar, these cookies deliver bakery-style texture with no chill time or electric mixer required! Just a spatula and a whisk.

If you're a peanut butter lover, you will love these cookies!

Step by step instructions

Here is how to make and bake these Peanut Butter Oatmeal Chocolate Chip Cookies. You will need two trays lined with parchment paper, two large mixing bowls, a spatula, a whisk, and a standard ice cream scoop.

Step 1: Mix dry ingredients. In a bowl, add the flour, rolled oats, baking soda, baking powder, cinnamon, cornstarch, and salt. Stir to combine and set aside.

Step 2: Whisk butter and sugars. In a large bowl, add the melted butter, brown sugar, and white sugar. Whisk until well combined (1-2 minutes).

Step 3: Add in wet ingredients. Whisk in the peanut butter until smooth. Then add in the egg, yolk, and vanilla, until well combined. Scrap the bowl as needed.

Step 4: Combine together. Add the dry and wet ingredients together gently with a spatula just until a soft cookie dough forms. Do not over-mix!

Step 5: Add in chocolate chips. Mix in the chocolate chips a few times.

Step 6: Scoop and bake. Scoop 6 cookies per tray, spacing them evenly apart from one another. I used a 2 tbsp cookie scooper for even, quick scooping. Slightly flatten the cookies before baking.

Step 7: Bake. The cookies bake for 12-15 minutes. They're ready when the edges have set and the middles are slightly puffy. They will continue to bake as they cool.

FAQ

How do I store these cookies?

Store the cookies in an airtight container for up to 5 days on the counter, and a week in the refridgerator.

Can I freeze the cookie dough?

Yes! Scoop into balls and place on parchment paper and in the freezer to harden (about 1 hour). Then transfer the dough balls into a freezer-safe Ziplock bag. They stay good frozen for up to 3 months.

When ready to bake, bake the cookies from frozen. They may take a couple extra minutes to bake.

Can I use quick oats?

No, they are to small. You can only use rolled oats or large flake oats.

Can I use any nut butter?

Yes, as long as it is creamy or crunchy, and not natural. Natural nut butters are to runny.

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