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Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
4.6 from 168 votes

Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

These Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies combine melted butter and creamy peanut butter with rolled oats, brown and granulated sugars, eggs, and flour. The addition of peanut butter and two types of chips creates a rich cookie with a moist, chewy texture and a balance of sweet and nutty flavors. After chilling, the dough produces cookies with a soft crumb perfect for enjoying fresh or storing.

Prep Time
10 mins
Cook Time
12 mins
Chill Time
2 hrs
Total Time
2 hrs 22 mins
Servings: 13
Calories: 361 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup butter melted, unsalted
  • ⅓ cup peanut butter creamy
  • 1 egg discard extra white or save for another use, large egg plus 1 yolk
  • ¾ cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup old-fashioned rolled oats not instant or quick cook, whole
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt or to taste
  • ¾ cup chocolate chips semi-sweet
  • ½ cup peanut butter chips white chocolate or butterscotch chips may be substituted

Instructions

    Cup of Yum
  1. To a large, microwave-safe bowl add the butter, peanut butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 15-second increments until mixture can be stirred smooth.
  2. Wait momentarily before adding the egg and yolk so you don’t scramble them. Add the egg, sugars, vanilla, and whisk until combined. It’s okay if mixture is slightly granular.
  3. Add the oats and stir to combine.
  4. Add the flour, baking soda, salt, and stir to combine; don’t overmix. Dough is fairly thick.
  5. Add the chocolate chips, peanut butter chips, and stir to incorporate.
  6. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  7. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Dough is a bit on the oily side before chilling and becomes less oily as it chills.
  8. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  9. Bake for about 11 to 12 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  10. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

  • Cookies stay fresh up to 1 week at room temperature in an airtight container.
  • Freeze baked cookies for up to 6 months to preserve flavor and texture.
  • Unbaked dough can be refrigerated for up to 5 days or frozen for 4 months, allowing baking in smaller batches.

Nutrition Information

Serving 1cookie Calories 361kcal (18%) Carbohydrates 42g (14%) Protein 5g (10%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 7g (41%) Cholesterol 47mg (16%) Sodium 189mg (8%) Fiber 2g (8%) Sugar 28g (56%)

Nutrition Facts

Serving: 13 Serving

Amount Per Serving

Calories 361

% Daily Value*

Serving 1cookie
Calories 361kcal 18%
Carbohydrates 42g 14%
Protein 5g 10%
Fat 16g 25%
Saturated Fat 8g 40%
Polyunsaturated Fat 7g 41%
Cholesterol 47mg 16%
Sodium 189mg 8%
Fiber 2g 8%
Sugar 28g 56%

* Percent Daily Values are based on a 2,000 calorie diet.