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!
"These were easy to make and really do melt in your mouth. They are super delicious. I didn't have coconut today, but will make them again when I do. Big fan of all of your recipes (sweets and dinners). Thank you sharing!! ★★★★★" --Leigh
"These are DANGEROUSly delicious! I made a double batch with Guittard extra dark choc chips, and sprinkled a little Maldon on top when they came out of the oven... I took 2 dozen to my wellness event and they were GONE in 90 seconds with a request for more! ★★★★★" --Michael
Star ingredients
- All purpose flour: The one and only for soft cookies! 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!
- Unsweetened shredded coconut: It adds the best texture, I'm telling you. I know some people loathe coconut, so while I adore the flavor and texture it adds, you can swap in more oats instead.
Can I freeze the dough and bake later?
Yes, you can easily freeze and bake later when a cookie craving comes on.
- Scoop the dough onto the cookie sheet, roll into balls, and place the pan in the freezer.
- 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.
Happy spring to usssssss! Don't forget to leave a comment and star rating if you love these. Thank you tons!
Print
Mind-Blowing Peanut Butter Oatmeal Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
Thick, melt-in-your-mouth Peanut Butter Oatmeal Chocolate Chip Cookies packed with all the goods! Sweet, salty, soft, and chewy. The perfect cookie!
These photos show the cookies scooped and not rolled until smooth. If you roll them, they'll look more like a "traditional" cookie!
Ingredients
- ½ cup natural salted peanut butter
- ½ cup unsalted butter (1 stick), at room temperature
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup all purpose flour
- ½ cup old fashioned oats
- ⅓ cup unsweetened shredded coconut
- ¾ tsp baking soda
- ¼ tsp fine sea salt (use ½ tsp if peanut butter is unsalted)
- ⅔ cup chocolate chips
Instructions
- Preheat oven to 375F. Line 1 large or 2 regular cookie sheets with parchment paper or a Silipat.
- In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, cream together peanut butter, butter and sugar until light and fluffy, about 2 minutes.
- Add egg and vanilla and beat just until combined. Add the flour, oats, coconut, baking soda and salt and beat until a smooth dough is formed. Fold in chocolate chips.
- Roll dough into smooth 1-inch balls (I used a cookie scoop) and place evenly 2 inches apart on baking sheets. Bake (one cookie sheet at a time) for about 10 minutes. Remove from oven and cool on a cooling rack.
Notes
TO MAKE GLUTEN FREE: I have tested this recipe with this gluten free baking flour and it worked great! Also be sure to use certified gluten free oats.
TO MAKE VEGAN: I have not tested this, but vegan butter and a flax egg should work. They may be less puffy.
Photos by The Nutritious Kitchen.
nerdstrap says
these are DANGEROUSly delicious! I made a double batch with guittard extra dark choc chips, and sprinkled a little maldon on top when they came out of the oven... I took 2 dozen to my wellness event and they were GONE in 90 seconds with a request for more!!!
I made a 2nd batch this week with a thicker natural peanut butter and they are even better (probably cuz I figured out the bake time)! My recovery club friends are gonna be so excited!
Alexis Joseph says
Yayyy! Thanks so much my friend!!
Bethy says
Hi, Alexis.
I LOVE your recipes, and all the joy you spread with them!
Have you tried making these with 3/4 C. spelt flour instead of the AP flour? If I used the spelt, would I need to add more or less flour for this recipe and/or adjust the oven temp. or time baked?
Alexis Joseph says
Thanks so much, Bethy! I've only tested the recipe as written. I will say that spelt can usually be swapped 1:1 for all purpose or whole wheat, so I think you'll be fine there!
Nikki says
BEST. COOKIES. EVER. This comment was left by a close supporter of Alexis Joseph, owner operator of Hummusapien LLC
Alexis Joseph says
Thank you Nik!!!
Kate Sutterfield says
These were super easy to make and so yummy!!
Alexis Joseph says
Thank you tons, Kate!
Leigh says
These were easy to make and really do melt in your mouth. They are super delicious. I didn't have coconut today, but will make them again when I do. Big fan of all of your recipes (sweets and dinners). Thank you sharing!!
Alexis Joseph says
Yayyyy so glad to hear they worked well without coconut!
Dylan says
Amazing!!! These are so good! So much texture 🙂
You can't go wrong with PB + chocolate!
Alexis Joseph says
AGREE!!!