Thick, melt-in-your-mouth Peanut Butter Oatmeal Chocolate Chip Cookies packed with all the goods! Sweet, salty, soft, and chewy. The perfect cookie!

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

Dare I say this is my new favorite cookie recipe? I mean I'm stilled swooning over these Salted Double Chocolate Cookies but sometimes Jeff (not me) gets sick of chocolate. I can't relate.

And we all need a solid chocolate chip cookie from time to time. With oats! And coconut! Oh my.

These beauties were inspired by my Peanut Butter Blossoms recipe. I wanted a cookie with more texture, and holy moly did I deliver. Not to toot my own horn, but...toot toot!

I swapped some of the flour for old fashioned oats, added coconut for textural intrigue, and used all brown sugar for chew factor. I also opted for regular butter and egg for rise factor.

And they turned out even better than the original! Who woulda thunk it. These babies are THICK in the best way. We look so forward to them at the end of the night!

Key ingredients and tips

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.

These photos show the cookies scooped and not rolled until smooth. If you roll them, they'll look more like a "traditional" cookie!

Can I freeze the dough and bake later?

Yes! Just 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 four days or freeze for later.

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 cookie goodness? Oh yes!

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!

Happy spring to usssssss!

Peanut Butter Oatmeal Chocolate Chip Cookies

★★★★★ 5 from 7 reviews

Author: Alexis Joseph | Hummusapien
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 20 cookies 1x
Category: Dessert
Method: Oven
Cuisine: American

Print Recipe

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!

Ingredients

Units Scale

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.