Peanut Butter Oatmeal Chocolate Chip Cookies
A mashup of basically all the best cookies in the world, these easy peanut butter oatmeal chocolate chip cookies are soft, chewy, and AMAZING!
I just want all of you to know at the outset of this post that if you’ve ever hidden your little self away to eat a cookie so delicious it brings you to tears just so that you won’t have to share it OR even if you’ve had the thought to do that but never acted on it (good for you, you valiant soul), then you are welcome here.
Here at my blog. A blog of no judging. No condescending stares. Just open arms to welcome you. You and your cookie hiding spot(s).
These cookies? Well, I’m telling you here and now that if you make them, you better make sure you have a darn good hiding spot ready because they are impossible to stop eating.
It’s no exaggeration to say they have catapulted to my new favorite cookie, which is saying a lot since I really, really love cookies.
While the recipe name suggests the cookie might be loaded with oats, in actuality, the oats are nearly undetectable in these babies, but are strictly necessary for structure and for the hint of heartiness they add to the flavor and texture of the cookies.
Quick oats vs. old-fashioned rolled oats
Quick oats are basically old-fashioned oats that have been cut up into smaller pieces during processing. This means that not only do quick oats absorb liquid faster if they’re used in breakfast oatmeal, but in recipes like these cookies, quick oats give a delicious oat flavor with a more subtle texture than old-fashioned oats.
I prefer quick oats in this recipe because they meld into the cookie dough without leaving the toothsome texture of old-fashioned oats. That’s not to say old-fashioned oats don’t have a wonderful place in cookies. They do! Like in these cookies and these cookies.
But these peanut butter oatmeal chocolate chip cookies are perfection with quick oats. If you only have old-fashioned rolled oats on hand. Never fear! Give the oats a spin in a blender (just a couple pulses) or a food processor to break the large oats down a bit to resemble the texture of quick oats. Measure after blending.
That’s not to say you can’t live on the wild side and sub in old-fashioned oats for the quick oats in this recipe. Many, many commenters (see the thread below) have done just that and reported back with good results. There’s a chance the cookies may spread a bit more if using old-fashioned oats so just keep an eye on that.
Combined with the peanut butter and classic chocolate chip cookie flavors, these cookies really are special. A cross between these favorite oatmeal cookies and these perfect peanut butter cookies (and yet still entirely unique unto themselves!) – I’m afraid my hiding spot of choice may not be able to hold me and all my cookies. (Or maybe me and the result of all my cookies…)
My good friend and old neighbor, Sara, sent me the recipe, and when she prefaced the recipe by saying she was hiding in a closet eating one or three while her kids downed a healthy breakfast of oatmeal, I knew I had to make them. I mean, closet-cookie-eating means the cookies have to be good, right…and for breakfast? Even better.
Mostly, I was relieved to know that someone else I judge to be a wonderful, normal human being also hides in dark places to eat cookies. My whole life was justified in that moment.
Peanut Butter Oatmeal Chocolate Chip Cookies
- 1 cup (227 g) butter, softened to room temperature (I use salted butter)
- 1 cup (255 g) creamy peanut butter
- 1 cup (212 g) packed light or dark brown sugar
- 1 cup (212 g) granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups (284 g) all-purpose flour
- 1 cup (100 g) quick oats (using old-fashioned rolled oats will give a different texture)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups (340 g) chocolate chips (milk, semisweet, bittersweet)
- Preheat the oven to 350 degrees F.
- In a large bowl with an electric handheld mixer or in the bowl of a stand mixer, cream together the butter, peanut butter, brown sugar and granulated sugar. Add the vanilla and eggs and mix until the batter is light in color, 2-3 minutes. Stir in the flour, oatmeal, baking soda and salt. When it is mostly combined but there are still a few dry spots, add the chocolate chips and mix until well combined.
- Scoop out tablespoon-sized balls of dough onto a lined baking sheet (with parchment, silpat or coated with cooking spray), spacing the cookies 1-2 inches apart. Bake for 10-12 minutes until very lightly browned and still soft in the center. Remove the cookies to a cooling rack to cool completely.
Recipe Source: from my friend Sara P.
Recipe originally published November 2012; updated with new pictures, recipe notes, etc.