Peanut Butter Oatmeal Chocolate Chip Cookies are simply irresistible. They’re chewy, peanut-buttery, and packed with oats and chocolate chips. Each bite is a perfect mix of sweetness and nuttiness, making them a favorite snack or dessert choice for everyone. Whether you enjoy them with a glass of milk or on their own, these cookies are sure to satisfy your cravings.
Ingredients
Peanut Butter
Choose a creamy peanut butter that is only made with peanuts and salt, no need for added sugar or oils!
Oatmeal
For gluten free make sure to choose one that states “gluten free” on the package. Even though oats are naturally gluten free they are an item that has a high rate of cross contamination from normal processing.
Sugar (Brown Sugar & White Sugar)
I like to buy the big bag of raw sugar from Costco.
Butter
Due to my dairy sensitivities I either use Goat Butter or Dairy Free Miyokos Butter Substitute, both work great.
Eggs
Eggs help to bind everything together. They can either be room temp or straight from the fridge.
Vanilla
Make sure to use pure vanilla extract, not one that contains natural flavors.
Baking Soda
To help give a little extra rise to the cookies.
Chocolate Chips
Our go-to chocolate chips are the Enjoy Life brand because they are free from many different allergens.
FAQ
Can I use quick oats instead of old-fashioned oats?
Although it seems like it would be the same, due to quick oats being more ground up, they soak up more liquid in the recipe and wouldn’t come out the same.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for longer storage, just place them in a freezer-safe bag or container and store in the freezer.
Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup Peanut Butter
- 1/2 cup Butter Can sub dairy free
- 1/2 cup White Sugar
- 1/2 cup Brown Sugar
- 2 Large Eggs
- 1 tsp Vanilla
- 3 cups Old Fashioned Oats
- 1 1/2 tsp Baking Soda
- 1 cup Chocolate Chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Beat in the eggs, until well combined. Stir in the vanilla extract.
- Add in the oats, baking soda and chocolate chips, mixing until just combined.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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