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Chewy, thick, Peanut Butter Oatmeal Cookies with chocolate chips are a treat that we’ve enjoyed for a lot of years now.
Oatmeal Peanut Butter Cookies
It is no secret that I keep a full cookie jar. I have a house full of boys constantly on the prowl for a snack. I also stash lots of cookies and cookie dough ready to be baked in the freezer to avoid running out.
Oatmeal cookies are such a versatile classic. The nuttiness of the oatmeal and sweet chocolate hit the spot when the mid-afternoon munchies come on. These cookies help fill the gap when dinnertime gets stretched later during the summer.
If you find yourself out of quick oats when making these cookies you can use regular rolled oats. They are fairly interchangeable when baking. The rolled oats will result in a slightly heartier cookie and may take longer to bake.
I like to consider oatmeal cookies breakfast. I mean it is basically a bowl of oatmeal and when peanut butter is added there is your protein. Breakfast, who would argue with that logic?
Peanut Butter Oatmeal Cookies
This recipe multiplies beautifully. I frequently triple it in order to have plenty of cookies to stash in the freezer or to make more Ice Cream Cookie Sandwiches.
When multiplying the recipe, take care not to allow the dough to warm too much. I find it’s helpful to tuck the cookie dough in the fridge between batches. This results in thicker, prettier cookies every time.
Peanut Butter Oatmeal Cookie Recipe
- Preheat the oven to 350°F. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and then the oats. Stir well to combine and then add the chocolate chips, mixing them in thoroughly.
- Use a large cookie scoop to scoop the dough onto a parchment or silpat lined cookie sheet. Roll each ball of dough between your hands to make it smooth and round. (Eight cookies will fit nicely on a half size baking sheet.)
- Bake for approximately 12 minutes, watching closely to make sure they do not over bake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack. Cool completely.
Oatmeal Cookie Recipes
I pretty much always have oatmeal cookies on hand – remember those growing boys? Cranberry White Chocolate Oatmeal Cookies have become one of my family’s top 5 favorite cookies.
These are Orange Spice Oatmeal Cookies are soft, chewy oatmeal cookies with a fantastic orange flavor and a scent that is unforgettable, with a gluten-free version.
If you haven’t tried my Chewy Raisin Baked Oatmeal Cups for breakfast, add it to your list, along with these Apple Oatmeal Cookies.
Chocolate Chip Peanut Butter Oatmeal Cookies
Ingredients
- ⅓ cup butter
- 1 cup light brown sugar
- ⅔ cup white sugar
- 2 eggs
- 1½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup, or pancake syrup
- 1 cup creamy peanut butter
- 3 cups quick 1-minute oats
- ⅔ cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and then the oats. Stir well to combine and then add the chocolate chips, mixing them in thoroughly.
- Use a large cookie scoop to scoop the dough onto a parchment or silpat lined cookie sheet. Roll each ball of dough between your hands to make it smooth and round. (Eight cookies will fit nicely on a half size baking sheet.)
- Bake for approximately 12 minutes, watching closely to make sure they do not over bake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack. Cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies are delicious and easy to make. I’ll add this recipe to my collection.
Cheryl – I am delighted you enjoy them and they are a keeper for you.
Hello, Mary!
I always enjoy your articles and especially, your recipes! This cookie recipe looked extra yummy. Is it GF? I didn’t see flour listed in the ingredients.
You are correct, Nancy, there is no flour. Yes, they are gluten free.
Hi!
These look so good! Have you tried coconut oil instead of butter? And could I swap the white sugar for more light brown sugar? Thanks in advance 🙂
Lysanne, I have not tried that but other than changing the flavor a bit I don’t see why it wouldn’t work. As with all recipe substitutions, it might take you some trial and error to perfect it but I say – experiment, give it a try.
These are delicious!
Thank you, Jenny. So glad you found this recipe.
I have never made a cookie that does not have flour in it. Is it a misprint?? Just wondering.
There is not a misprint, Cindy. You are reading it correctly, no flour is needed.
I make peanut butter cookies with no flour. There are many recipes online for flourless cookies…just Google it.
I’ve tried many of your recipes, The White bean cabbage soup was a hit with the fishing guys. Thanks!!
I bet they loved a hearty, filling meal after fishing. Thank you, Linda.
Hi Mary, my husband and I love these cookies. I’m just wondering if I can make them into bars? If so what size pan and how long would you bake them for?
Thank you
Sue
I’m guessing they’ll work fine as bars, but I haven’t tested that myself, Sue.
The recipe doesn’t list flour, which I thought was odd, but with all the oats, I thought I’d give it a try. Flavor is good, but flat as a pancake.
Nope, no flour is needed.
Hi Dee, is it possible that you used old-fashioned oats instead of quick-cooking oats? When substituting old-fashioned oats, you’d have needed to use more of them in order to have enough dry ingredients to balance the wet ingredients, and prevent flat cookies. (The weight of a cup of quick-cooking oats is greater than old-fashioned oats with bigger pieces.)
I just made these cookies, using quick cooking oats, and they turned out perfectly.
I think you’re right, Linda. I’ve found the same thing happens when using old fashioned oats vs quick cooking in cookie recipes. I’m glad you liked the cookies!
I am going to make Peanut Butter Oatmeal cookies soon. I enjoy baking and cooking from scratch. Does the website have recipes or suggestions about adjusting recipes when cooking for two?
There is an adjustable serving size slider in the recipe card, Lucinda. I hope that helps!
Can you use natural peanut butter?
I typically do not bake with natural peanut butter, but I’m told it will work in most recipes. I don’t recommend it for our 3 ingredient cookies, but this one would likely be fine.
Hello! I was reading the comments and Linda mentioned that if old fashioned oats are used vs quick more would be needed since they weigh less than the quick oats. I always have old fashioned oats in my cupboard so how much extra would I add?
I can’t wait to try these!
Debby
I’d add an extra 1/4 cup of old fashioned oats, Debra.