Peanut Butter Oatmeal Chocolate Chip Cookies
Soft and chewy Peanut Butter Oatmeal Chocolate Chip Cookies with double peanut butter, coconut, and flaky sea salt. No chill dough! Get the recipe.
More recipes featuring cookie: Salted Pretzel Peanut Butter Cup Cookies, Biscoff Pumpkin Oatmeal Cookies, or Flourless Chocolate Cookies.
What Makes These Peanut Butter Oatmeal Chocolate Chip Cookies Special
I once shared a photo of these cookies on Instagram. The response was huge. People were messaging me for the recipe. These cookies are inspired by a local Salt Lake City bakery, Beaumont Bakery, but I added extra chocolate chips, peanut butter chips, and coconut. After many test batches, I think I nailed it. The cookies are soft, chewy, and full of peanut butter flavor with a hint of cinnamon and a salty finish. If you love peanut butter, these are for you.
Why You’ll Love These No-Chill Peanut Butter Oatmeal Chocolate Chip Cookies
- No need to chill the dough. Just mix, scoop, and bake.
- Double peanut butter flavor from both creamy peanut butter in the dough and peanut butter chips.
- Old-fashioned oats and sweetened coconut flakes add a satisfying chew and texture.
Key Ingredients for Peanut Butter Oatmeal Chocolate Chip Cookies
- Peanut butter: use a conventional creamy peanut butter like Skippy or Jif. Natural peanut butter can separate and lead to dry cookies.
- Old-fashioned oats: they give the cookies a chewy texture. Quick oats will make them soft and less defined, so stick with rolled oats.
- Sweetened coconut flakes: just a half cup adds a subtle chew and sweetness. If you only have unsweetened, the cookies will be less sweet but still good.
Kitchen Tools for Peanut Butter Oatmeal Chocolate Chip Cookies
- Stand mixer or hand mixer for creaming butter and sugars until fluffy.
- Large baking sheets (half-sheet pans work well; I recommend Williams Sonoma Goldtouch or Nordic Ware).
- Parchment paper or a silicone baking mat to prevent sticking.
- Cookie scoop that holds about 3 tablespoons for evenly sized cookies.
- Cooling rack to let the cookies finish setting after resting on the sheet.
Tips for Making the Best Peanut Butter Oatmeal Chocolate Chip Cookies
Use old-fashioned oats, not quick oats, for a chewier texture. Cream the butter and sugars for a full minute before adding the peanut butter to ensure a smooth dough. When you add the dry ingredients, mix on low just until combined. Overmixing can make the cookies tough. Scoop generously, about 3 tablespoons per cookie, and leave 2 inches of space on the sheet. Bake until the edges are golden but the centers are still soft, typically 10 to 12 minutes. Let them rest on the sheet for 5 minutes to set before moving to a rack.
Peanut Butter Oatmeal Chocolate Chip Cookie Variations to Try
If you want to change things up, try using milk chocolate chips instead of semi-sweet, or swap the chocolate chips for white chocolate or butterscotch chips. For extra crunch, use crunchy peanut butter or add 1/2 cup of chopped roasted peanuts. To make gluten-free cookies, substitute an equal amount of all-purpose gluten-free flour blend.
What to Serve with Peanut Butter Oatmeal Chocolate Chip Cookies
These cookies are great on their own, but they’re even better with a cold glass of milk. For a dessert twist, sandwich a scoop of vanilla ice cream between two cookies for an easy ice cream sandwich. You can also crumble them over ice cream sundaes or yogurt parfaits for extra crunch.
How to Store Leftover Peanut Butter Oatmeal Chocolate Chip Cookies
Keep the baked cookies in an airtight container at room temperature for up to 3 days. If you want to prep ahead, the cookie dough can be refrigerated for up to 72 hours. Just scoop the dough into balls and chill on a tray until firm, then transfer to a container.
How to Freeze Peanut Butter Oatmeal Chocolate Chip Cookies
Baked cookies can be frozen in a well-sealed bag or container for up to 3 months. Eat them straight from the freezer or let them thaw at room temperature. For the dough, scoop the balls onto a baking sheet and freeze until firm. Transfer the balls to a freezer bag and freeze for up to 3 months. When baking from frozen, add a few extra minutes to the baking time.
How to Reheat Peanut Butter Oatmeal Chocolate Chip Cookies
To enjoy leftover cookies as if they just came out of the oven, microwave them for 10 to 15 seconds. For a crispier edge, reheat them in a 300°F oven for 3 to 5 minutes.
Peanut Butter Oatmeal Chocolate Chip Cookies FAQs
Can I use quick oats instead of old-fashioned oats?
I don’t recommend it. Old-fashioned oats give the cookies a chewy texture. Quick oats will make them softer and less defined.
Can I use natural peanut butter?
Stick with conventional creamy peanut butter like Skippy or Jif. Natural peanut butter can separate and make the cookies dry and crumbly.
Why does the recipe include cinnamon?
Just a half teaspoon of cinnamon enhances the overall flavor without being distinctly cinnamon-y. It adds warmth and depth to the peanut butter and chocolate.
Can I omit the coconut?
Yes, the coconut adds a subtle chew but you can leave it out. The cookies will still be delicious.
Recipe
Peanut Butter Oatmeal Chocolate Chip Cookies
Soft and chewy peanut butter oatmeal cookies with chocolate chips, peanut butter chips, coconut, and finished with flaky sea salt. If you like peanut butter, you will LOVE these cookies!
Ingredients
- 2 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- 0.5 tsp ground cinnamon
- 1 cup unsalted butter, at cool room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar, packed
- 1 cup creamy peanut butter
- 2 large eggs, large
- 1 tbsp pure vanilla extract
- 2 cup old fashioned oats
- 1 cup semisweet chocolate chips
- 1 cup peanut butter chips
- 0.5 cup sweetened coconut flakes
- sea salt, for sprinkling on cookies
Instructions
- 1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- 2
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- 3
In the bowl of a stand mixer, cream together the butter and sugars until creamy, about 1 minute. Scrape down the sides of the bowl with a spatula and add the peanut butter. Beat until smooth and creamy.
- 4
Add in the eggs and vanilla extract and mix until well combined.
- 5
With the mixer off, add the dry ingredients. Mix on low until just combined, don’t over mix.
- 6
Stir in the oats, chocolate chips, peanut butter chips, and coconut.
- 7
Use a cookie scoop or spoon to scoop the cookie dough onto the prepared baking sheet, about 3 tablespoons of dough per cookie. Leave about 2-inches between each cookie because they will spread as they bake.
- 8
Bake for 10 to 12 minutes or until slightly golden brown around the edges but still soft in the center. Don’t over bake.
- 9
Remove from the oven and sprinkle with the tops of the cookies with a little sea salt. Let the cookies cool on the baking sheet for 5 minutes or until set. Transfer to a cooling rack and let cool completely.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 15 of 15 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: american, cookie, dessert, Oven Baked, vegetarian
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