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cookies on parchment lined baking sheet

Mind-Blowing Peanut Butter Oatmeal Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Alexis Joseph
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 20 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


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!


Units Scale
  • 1/2 cup natural salted peanut butter
  • 1/2 cup unsalted butter (1 stick), at room temperature
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup all purpose flour
  • 1/2 cup old fashioned oats
  • 1/3 cup unsweetened shredded coconut
  • 3/4 tsp baking soda
  • 1/4 tsp fine sea salt (use 1/2 tsp if peanut butter is unsalted)
  • 2/3 cup chocolate chips


  1. Preheat oven to 375F. Line 1 large or 2 regular cookie sheets with parchment paper or a Silipat.
  2. 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.
  3. 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.
  4. 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.