Peanut Butter Oatmeal Chocolate Chip Cookies

I recently shared a photo of these cookies on Instagram and I’ve never gotten so many messages. So many people were begging for the recipe. Well, I am sharing the recipe today, so get excited!! You are going to LOVE this cookie recipe. These Peanut Butter Oatmeal Chocolate Chip Cookies are the BEST!

I love peanut butter everything, but especially peanut butter cookies. My peanut butter oatmeal cookies are a classic, but these are loaded with chocolate and a few other goodies!

There is a local bakery in Salt Lake City, Beaumont Bakery, that makes a really good peanut butter cookie. I order it every time I go. Well, after tasting it many, many times I decided to recreate their recipe in my own kitchen. And I don’t want to brag, but I nailed it. It might even be better:)

If you like peanut butter, these are the cookies for YOU! The peanut butter oatmeal cookies are soft, chewy, and loaded with chocolate chips, peanut butter chips, and a little coconut that adds the best texture! And of course the cookies have a little flaky sea salt on top. A MUST!

I LOVE these cookies. They are for sure in my top 10 of all-time and I bake and eat a lot of cookies. These are WINNERS!

Cookie Ingredients

Preheat your oven and get out the ingredients! It’s cookie time!

• Flour– regular all-purpose flour. If you need the cookies to be gluten-free, you can use an all-purpose gluten-free flour.
• Baking soda–
• Sea salt– I use sea salt in the cookies and I sprinkle a little on top at the end!
• Cinnamon– just a little to enhance the flavor of the cookies. I promise it’s a good addition!
• Butter– I use unsalted butter and add in salt so I can control the amount.
• Sugar– granulated sugar and brown sugar!
• Peanut butter– use a traditional creamy peanut butter like Skippy or Jif.
• Eggs– I use cold, large eggs.
• Vanilla extract– pure vanilla extract is the way to go!
• Oats– use old-fashioned oats and not quick oats.
• Chocolate chips– I use semi-sweet chocolate chips, Guittard is my favorite brand. You can use milk chocolate chips if they are favorite.
• Peanut butter chips– I add in peanut butter chips with the chocolate chips to enhance the peanut butter flavor.
• Coconut flakes– there isn’t a lot but just enough to add great texture to the cookies. I use sweetened coconut flakes.

How to Make Peanut Butter Oatmeal Chocolate Chip Cookies

These cookies are easy to make and you don’t have to chill the dough. Mix, bake, and EAT!

• Preheat the oven and get your baking sheets ready!
• In a medium bowl, whisk together the dry ingredients.
• In the bowl of a stand mixer, beat together the butter and sugars until creamy.
• Add in the eggs and vanilla extract and mix until well combined.
• With the mixer off, add the dry ingredients. Mix on low until just combined, don’t over mix.
• Stir in the oats, chocolate chips, peanut butter chips, and coconut.
• Use a cookie scoop or spoon to scoop the cookie dough onto the prepared baking sheet, about 3 tablespoons of dough per cookie. I like to make these cookies bigger! Leave about 2-inches between each cookie because they will spread as they bake.
• Bake for 10 to 12 minutes or until slightly golden brown around the edges but still soft in the center. Don’t over bake.
• Remove from the oven and sprinkle with the tops of the cookies with a little sea salt. Let the cookies cool on the baking sheet for 5 minutes or until set.

How to Store the Cookies

Store the cooled cookies in an airtight container on the counter for up to 3 days. Ours never last that long, ha!

You can also store the cookie dough in the refrigerator for up to 72 hours if you want to make the dough in advance.

How to Freeze the Cookies

You can freeze the baked cookies for up to 3 months. Make sure they are in a well sealed freezer bag or container. Eat frozen or let them thaw, they are good both ways.

If you want to freeze the cookie dough, you certainly can! I love having cookie dough balls in the freezer at all times. Scoop the cookies into balls and place on a baking sheet or tray. Put in the freezer until the balls are firm. Transfer the balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove from the oven and add a few minutes to the baking time.

More Peanut Butter Cookie Recipes

Find all of our cookie recipes HERE! There are lots to choose from:)

Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

Soft and chewy peanut butter oatmeal cookies with chocolate chips, peanut butter chips, coconut, and finished with flaky sea salt. If you like peanut butter, you will LOVE these cookies!

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1 cup unsalted butter, at cool room temperature
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup creamy peanut butter
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 2 cups old fashioned oats
• 1 cup semisweet chocolate chips
• 1 cup peanut butter chips
• 1/2 cup sweetened coconut flakes
• Extra sea salt, for sprinkling on cookies

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

• In the bowl of a stand mixer, cream together the butter and sugars until creamy, about 1 minute. Scrape down the sides of the bowl with a spatula and add the peanut butter. Beat until smooth and creamy.

• Add in the eggs and vanilla extract and mix until well combined.

• With the mixer off, add the dry ingredients. Mix on low until just combined, don’t over mix.

• Stir in the oats, chocolate chips, peanut butter chips, and coconut.

• Use a cookie scoop or spoon to scoop the cookie dough onto the prepared baking sheet, about 3 tablespoons of dough per cookie. Leave about 2-inches between each cookie because they will spread as they bake.

• Bake for 10 to 12 minutes or until slightly golden brown around the edges but still soft in the center. Don’t over bake.

• Remove from the oven and sprinkle with the tops of the cookies with a little sea salt. Let the cookies cool on the baking sheet for 5 minutes or until set. Transfer to a cooling rack and let cool completely.

Store the cookies in an airtight container for up to 3 days on the counter. You can also freeze the baked cookies or cookie dough for up to 3 months. 

Calories: 286kcal, Carbohydrates: 33g, Protein: 6g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 177mg, Potassium: 140mg, Fiber: 2g, Sugar: 20g, Vitamin A: 208IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 1mg

Have you tried this recipe?

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