Mind Blowing Peanut Butter Oatmeal Chocolate Chip Cookies

Thick, chewy, melt-in-your-mouth Peanut Butter Oatmeal Chocolate Chip Cookies with soft middles and crisp edges! A little sweet and a little salty, this is the perfect cookie for peanut butter lovers. Kids adore these and everyone always asks for the recipe!

Oh HEY! The cookie monster is back. Did you miss me?

Dare I say this is my new favorite cookie recipe? If you love this, you must try my Tahini Chocolate Chunk Cookies sister recipe!

We all need a solid chocolate chip cookie from time to time. With oats! Inspired by my Peanut Butter Blossoms recipe, I dreamed of a cookie with more texture, and holy moly did I deliver!

• All purpose flour: The one and only! Whole wheat pastry flour will also work. I also tested them with this gluten free flour and they were delish.
• Old-fashioned oats: Texture heaven.
• Brown sugar: For extra moisture and chew factor! I tested these with coconut sugar and it works, but I prefer the brown sugar flavor most.
• Peanut butter: We've got lots of fab PB flavor going on. Use the natural, drippy kind with peanuts and salt as the ingredients. When I was developing this, I did a batch with vegan butter and that worked too!
• Butter: For classic cookie flavor!
• Unsweetened shredded coconut: It adds the best texture, I'm telling you.
• Egg: To bind everything together, add moisture, and contribute to rising. I haven't tested with a flax egg but I assume it would work! The cookies won't be as puffy.
• Chocolate chips: So good in these! I like semi-sweet.
• Vanilla extract: Flavor town.
• Sea salt: To bring out and balance the sweetness.

Substitutions and dietary modifications

• No coconut: Some people hate coconut, so while I adore the flavor and texture it adds, you can swap in more oats instead.
• Gluten free: I made a batch with this gluten free flour and certified gluten free oats and it worked great!
• Vegan: Use a flax egg or vegan egg replacement of choice and vegan butter. I've tested both of these and they came out delish.
• Nut free: Use sunflower seed butter (they may turn green but it's a harmless chemical reaction).

How to make (step by step)

1. Cream together peanut butter, butter and sugar in a stand mixer or using a hand mixer until light and fluffy, about 2 minutes.
2. Beat in egg and vanilla.
3. Add dry ingredients (flour, oats, coconut, baking soda and salt) and beat until a smooth dough is formed. Fold in lots of chocolate chips!
4. Roll dough into smooth 1-inch balls and place evenly 2 inches apart on baking sheets. Bake (one cookie sheet at a time) for about 10 minutes. Remove from oven, cool on a cooling rack, and devour!

Can I freeze the dough and bake later?

Yes, you can easily freeze and bake later when a cookie craving comes on.

1. Scoop the dough onto the cookie sheet, roll into balls, and place the pan in the freezer.
2. Once frozen, transfer the balls of dough to a freezer baggie. Bake from frozen and simply add a couple minutes to the cooking time.

How to store leftover cookies

If you have extras, you can store the leftover cookies on the counter in an air tight container for up to 4 days or freeze for later.

They'll last frozen for up to 3 months.

My fave cookie tools

• Silicone baking mat: love that this is reusable and makes for the easiest clean up. I make roasted vegetables, cookies, and more on this.
• Cookie sheet: because everyone needs a few. This extra large one is the best, and means you can bake all the cookies on one pan.
• Cookie scoop: for easy cookie portioning. I use the scoop and then roll the dough into balls so they’re smooth.
• Hand mixer: less than $20 and my go-to appliance for mixing since I don’t have a stand mixer.
• Air tight container: my storage solution for just about everything.

Happy spring to usssssss! Don't forget to leave a comment and star rating if you love these. Thank you tons!

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Photos by The Nutritious Kitchen.