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.
For a miniature gluten-free cookie Peanut Butter Chocolate Chip Cookies are a quick snacking favorite.
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
Cheryl says
These cookies are delicious and easy to make. I’ll add this recipe to my collection.
Mary Younkin says
Cheryl – I am delighted you enjoy them and they are a keeper for you.
Nancy Bondi says
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.
Mary Younkin says
You are correct, Nancy, there is no flour. Yes, they are gluten free.
Lysanne says
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 🙂
Mary Younkin says
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.
Jenny says
These are delicious!
Mary Younkin says
Thank you, Jenny. So glad you found this recipe.
Cindy Lou Kerr says
I have never made a cookie that does not have flour in it. Is it a misprint?? Just wondering.
Mary Younkin says
There is not a misprint, Cindy. You are reading it correctly, no flour is needed.
Bee says
I make peanut butter cookies with no flour. There are many recipes online for flourless cookies…just Google it.
Linda says
I’ve tried many of your recipes, The White bean cabbage soup was a hit with the fishing guys. Thanks!!
Mary Younkin says
I bet they loved a hearty, filling meal after fishing. Thank you, Linda.
Sue Brickheimer says
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
Mary Younkin says
I’m guessing they’ll work fine as bars, but I haven’t tested that myself, Sue.
Dee says
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.
Mary Younkin says
Nope, no flour is needed.
Lucinda M says
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?
Mary Younkin says
There is an adjustable serving size slider in the recipe card, Lucinda. I hope that helps!