Oatmeal Cookies with Peanut Butter and Chocolate Chips combine creamy peanut butter, hearty quick oats, and two kinds of sweet chips in every bite. The cookies are soft and chewy, with semi-sweet chocolate chips balancing the sweetness of the peanut butter chips.
These easy cookies are a delicious addition to my Fall Cookie Recipes, whether you are filling lunchboxes, planning an afternoon snack, or baking something to share with family and friends.
If you enjoy soft oatmeal cookies with warm spices, you'll also love my Spiced Oatmeal Raisin Cookies. They're filled with raisins, cinnamon, nutmeg, and allspice for another delicious take on a classic oatmeal cookie. If peanut butter is your favorite, be sure to try my Peanut Butter M&M and Reese's Pieces Cookies for a colorful cookie packed with peanut butter flavor and crunchy candy pieces.
A Quick Look: Oatmeal Cookies with Peanut Butter and Chocolate Chips
Recipe Name: Oatmeal Cookies with Peanut Butter and Chocolate Chips
Ready In: About 1 hour and 20 minutes (including the chill time)
Yield: About 36 cookies
Texture: Soft and chewy with a hearty oatmeal texture
Flavor Profile: Creamy peanut butter, oats, semi-sweet chocolate, and sweet peanut butter chips
Difficulty: Easy
Why You'll Love These Cookies
🥜 Double peanut butter flavor: Creamy peanut butter flavors the dough, while peanut butter chips add sweet pockets of peanut butter throughout each cookie.
🍫 Chocolate and oatmeal together: Semi-sweet chocolate chips balance the sweetness, and quick oats give the cookies their hearty, chewy texture.
🍪 Easy to prepare: The dough comes together quickly and only needs to chill for 30 minutes before baking.
Ingredients for Cookies
- Creamy peanut butter: Regular creamy peanut butter gives the dough the most consistent texture. Natural peanut butter can separate and make the cookies oily or grainy.
- 1-minute quick oats: Quick oats create a softer oatmeal texture than old-fashioned rolled oats and blend easily into the cookie dough.
- Semi-sweet chocolate chips: These add chocolate flavor without making the cookies overly sweet.
- Peanut butter chips: These add extra peanut butter flavor and small pockets of sweetness throughout the cookies.
- Brown and white sugar: Brown sugar contributes moisture and chewiness, while white sugar helps the cookies spread and develop lightly crisp edges.
See the recipe card for full information on ingredients and quantities.
How to Make Oatmeal Cookies with Peanut Butter and Chocolate Chips
Chilling the dough gives the quick oats time to absorb moisture and helps the cookies hold their shape while baking. The dough only needs to chill for 30 minutes.
Prep
Step 1: Weigh or measure the white sugar and light brown sugar into 1 bowl. In a separate bowl, weigh or measure the flour, baking powder, baking soda, and salt. Whisk the dry ingredients together. Measure the quick oats into another bowl and set everything aside.
Mix the Dough
Step 2: Slice the butter into cubes and add it to the mixer bowl. Cutting the butter helps you judge its temperature. Colder butter will take longer to cream.
Step 3: Begin mixing on low speed, then increase to medium speed for 1 to 2 minutes. The butter should look creamy and form soft peaks.
Step 4: Add the white and brown sugars. Mix on medium speed for 3 minutes. The mixture may look slightly grainy because there is more sugar than butter.
Step 5: Add the peanut butter, vanilla extract, and 1 egg. Mix until combined, then add the second egg and mix again.
Step 6: Stop the mixer and scrape down the sides and across the bottom of the bowl to ensure everything is evenly combined.
Step 7: Add the flour mixture about one-third at a time, mixing just until incorporated. Add the quick oats and mix for 5 seconds. Add the chocolate and peanut butter chips and mix for only a few seconds. Remove the bowl from the mixer and finish folding everything together with a spatula.
Chill
Step 8: Cover the bowl and chill the cookie dough for at least 30 minutes.
Scoop and Bake
Step 9: Preheat the oven to 350°F (175°C). Line 2 sheet pans with parchment paper.
Step 10: You can use a spoon to drop the cookie dough onto the parchment paper or use a medium cookie scoop. I prefer a cookie scoop because it makes it easy to keep each scoop of dough the same size, which helps the cookies bake evenly. Place 12 scoops on each prepared pan.
Step 11: Bake for 11 to 13 minutes. Let the cookies rest on the pan for 1 minute before transferring them to a cooling rack.
Enjoy!
🫙🍪 Storage
Store the cookies in an airtight container at room temperature for 3 to 5 days. Allow them to cool completely before placing them in the container so condensation does not make them damp. You can add a slice of bread to help the cookies stay soft longer.
FAQs
Chunky peanut butter can be used if you would like small pieces of peanuts and a little extra crunch. I do not recommend natural peanut butter because the oil can separate and affect the texture of the cookie dough and baked cookies.
Yes. You can replace the semi-sweet chocolate chips with milk chocolate or dark chocolate chips. Caramel chips would also pair well with the peanut butter and oatmeal.
Yes, but the cookies will have a coarser, heartier texture. Old-fashioned oats absorb moisture differently, so the cookies may not remain as soft as those made with quick oats. If you prefer old-fashioned oats, try my Caramel and Oats Cookies with Pecans.
Still Have Questions?
Need help with ingredient swaps or wondering if these cookies freeze well? I've added a few extra baking helpers below for common home baker questions.
More Peanut Butter and Oatmeal Cookies
If you tried this Oatmeal Cookies with Peanut Butter and Chocolate Chips recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thanks!
Recipe
Oatmeal Cookies with Peanut Butter and Chocolate Chips
Ingredients
- 1 cup (227 g) Butter unsalted
- ¾ cup (150 g) Sugar white
- ⅓ cup (73.33 g) Light brown sugar
- 2 teaspoons (2 teaspoons) Vanilla extract
- 2 (2) Eggs
- ¾ cup (193.5 g) Peanut butter creamy
- 1 ½ cups (187.5 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Baking soda
- ½ teaspoon (0.5 teaspoon) Kosher salt
- 2 cups (178 g) Oats 1-minute quick
- 1 cup (175 g) Chocolate chips semi-sweet
- ½ cup (85 g) Peanut butter chips
Instructions
- Weigh or measure the white and light brown sugars into a bowl and set aside. In a separate bowl, weigh or measure the flour, baking powder, baking soda, and salt. Whisk the dry ingredients together. Measure the quick oats into another bowl and set aside.
- Add the cubed butter to the mixer bowl. Begin on low speed, then increase to medium speed and mix for 1 to 2 minutes, until creamy with soft peaks. Add both sugars and mix on medium speed for 3 minutes. Add the peanut butter, vanilla extract, and 1 egg. Mix until combined, then add the second egg and mix again.
- Scrape down the sides and bottom of the bowl. Add the flour mixture about one-third at a time, mixing just until incorporated. Add the quick oats and mix for 5 seconds. Add the chocolate and peanut butter chips and mix for only a few seconds. Remove the bowl from the mixer and finish folding everything together with a spatula. Cover and chill for 30 minutes.
- Preheat the oven to 350°F (175°C) and line 2 sheet pans with parchment paper. Use a spoon to drop the dough or use a medium cookie scoop. Place 12 scoops on each prepared pan and bake for 11 to 13 minutes. Let the cookies rest on the pan for 1 minute before transferring them to a cooling rack.
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Recipe Notes
- Chill the cookie dough for at least 30 minutes.
- Do not overbake. The centers may look slightly soft when removed from the oven but will continue to set as they cool.
- Line the sheet pans with parchment paper to encourage even baking and make cleanup easier.
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Barbara says
Great PB cookies with the chips from both chocolate and peanut butter.