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?
We all need a solid chocolate chip cookie from time to time. With oats! Oh the things you can do 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 haven't tried with coconut sugar but that should work, too.
- Peanut butter: We've got lots of fab PB flavor going on. Use the natural, drippy kind with peanuts and salt as the ingredients.
- Butter: For classic cookie flavor! Vegan butter will also work.
- 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.
See recipe below for full ingredient list.
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 this 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
- Cream together peanut butter, butter and sugar in a stand mixer or using a hand mixer until light and fluffy, about 2 minutes.
- Beat in egg and vanilla.
- Add dry ingredients (flour, oats, coconut, baking soda and salt) and beat until a smooth dough is formed. Fold in lots of chocolate chips!
- 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.
- 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.
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.
Craving more healthy cookie recipes?
I have tons of cookies on the blog, some vegan, some gluten free, and some none of the above! ALL beyond delish, though. Cookies for all people!
- Amazing Almond Flour Chocolate Chip Cookies
- Healthy Monster Cookies
- Healthy Snickerdoodles
- Salted Double Chocolate Cookies
- Vegan Peanut Butter Cup Cookies
Happy spring to usssssss! Don't forget to leave a comment and star rating if you love these. Thank you tons!Print
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!
- 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
- 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.
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.