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I have been making these cookies for a few years now. It is my fave cookie. Just love them. No will power when they’re in the cookie jar!
Kathy Jones
In the tough times when you want to come back to the states, remember back to January, February, March, all those months where God was pressing in your heart to do something radical for Him.
My friends really speak truth.
Reality check: I have been a bit of a Johnny Raincloud lately.
On the blog, a little. (This came to my attention after I read through a few of my most recent posts and realized they were all stories about my stinky-fish-market-dirty-jeepney-oppressively-hot life in the Philippines. O, woe is me.)
In real life, even more. I have been feeling sick + I long for the comforts of home + I miss my family and friends. Woe is me again.
This whole Philippines thing is a big adjustment, and some of these yucky feelings are normal. Yes. Absolutely.
But I have so many reasons to be thankful. I have enough money to take a taxi whenever I donāt feel like walking. A fridge full of fresh, healthy food. A constant clean water supply. An embarrassing number of shoes to choose from each morning. I wonder what the man on our corner who sleeps on a piece of wood would say if he lived my life for a day. And I mean my āFilipinoā life.
I guess I could start with being thankful that I even had the choice to come here in the first place.
So you came here for cookies, and now you feel like youāve been punkād.
This is not punkād. This is a post about cookies.
Know this ā I am so thankful for chocolate chip cookies.
And guess what else? I’m thankful for boxed milk. NOT KIDDING. It’s milk that actually tastes like milk. Can you believe such a thing exists? I’m in milk heaven here, especially when I “accidentally” buy non-low-fat milk. Dunking cookies in heavy cream called milk is something I can get behind.
If chocolate chip cookies are a band-aid for the soul and chocolate chip cookie dough is a double band-aid for the soul, I will take both the single and the double, please and thank you. Twice. And with a glass of milk.
These cookies are classic in a way that only peanut butter, oats, and two types of chocolate chips can be classic. And if youāre a nut person, you better add some nuts. I will judge you for sacrilegious cookie behavior, but whatev.
I think we can at least all agree on the {two types of melty} chocolate part, right? Right.
Peanut Butter Oatmeal Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 30 cookies 1x
Description
Peanut Butter Oatmeal Chocolate Chip Cookies! These are classic in a way that only peanut butter, oats, and two types of chocolate chips can be classic.
Ingredients
- 1/2 cup butter
- 1/2 cup white sugar
- 2/3 cup unpacked brown sugar
- 1/2 cup smooth peanut butter (chunky is nice too!)
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup rolled oats
- 3/4 cup chopped milk chocolate (or just chocolate chips)
- 3/4 cup chopped dark chocolate (or just chocolate chips)
Instructions
- Preheat oven to 350 degrees.
- Cream together the butter, white sugar and brown sugar until smooth. Beat in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt. Stir until just moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
Notes
This makes about 25-30 cookies for me.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American
Keywords: peanut butter oatmeal cookies, chocolate chip peanut butter, oatmeal chocolate chip, cookie recipe
These cookies are just what you need. For the rest of your life.
These might be the best cookies I ever made. I changed them up by using 3/4 cup milk chocolate chips and 3/4 cup Heath bar toffee bits. They are fabulous!
Hey I think there is an error on the 1x recipe, way too many chocolate chips! Ha ha. I cut it down by about 1/3 and still too many. Just letting you know, they are in the oven now, smell good.
Love it have made these cookies like 10 times now
This is the first time I have encountered a recipe which calls for UNPACKED BROWN SUGARā¦how do I go about measuring it?! Unpacked makes me think there could be a huge variable.
Spoon it into the measuring cup until it reaches the top!
This is the very best pub cookie recipe!
These are my favorite cookie! Thank you for this great recipe.
Loved these cookies! They were so soft and had the perfect amount of peanut butter. I used semi-sweet chocolate chips and peanut butter chips for a little extra PB flavour. I baked half of the dough right away and froze the rest in little dough balls to keep in a container for baking anytime (I added 2-ish minutes from frozen)! Nothing better than a fresh baked cookie whenever the craving hits!
Agreed! Glad you liked the recipe!
I have been making these cookies for a few years now. It is my fave cookie. Just love them. No will power when they’re in the cookie jar!
Haha! So glad you’ve been enjoying them, Kathy!
If I omit the chocolate how much oats should I put?
We haven’t made these without the chocolate chips to know for sure. We’d love to hear if you try it out though!
OMG, I just baked these today and they came out PERFECT!!!! I LOVE PB oatmeal choc chip cookies and this recipe is going in my binder. I’ve made your regular choc chip cookies and they always come out super yummy.
I do have a question, my cookies today came out flat, not “puffy” like how you have in your photos. I don’t mind them since the texture/taste is what matters, but wondering why they came out flat.
We’re wondering if you accidentally used too much flour. Sometimes this can lead to “puffy” cookies.
Just made these tonight and they are absolutely amazing. I made them just as the recipe and turned out so so good.
Also, they look just like the picture.
Glad to hear you enjoyed the cookies, Katrina! š
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Cookies were absolutely huge. Scrummy! Awfully naughty. Made double the quantity. Couldn’t help but taste the recipe as me and my child added each ingredient. Just got yummier and yummier. Will use a smaller spoon next time, so not so big. Give biscuits plenty of room as they spread. Made as a gift to send to family in Algiers. They are always sending traditional cakes and biscuits to us. So our turn. Thank you for recipe. x
just made these tonight for my husband to bring to work. delicious! doubled the recipe and made bigger cookies, so about 45 total. he said they “look great, just like store-bought!” š thank you!
Glad to hear that, Whitney!
Made these again and they’re still awesome. Great recipe!
Tried to give you 5 stars… It wouldn’t work for me… aghhh!!! ***** š
Thanks Erin! I’m not sure why it does that… I think it has to do with being on mobile? Anyways thanks and glad you liked them!
This is the third recipe that I’ve tried… Your blueberry scones (I’ve made those twice now :), your chocolate chip cookies and these peanut butter oatmeal chocolate chip cookies…I used your half-melted butter trick for this one as well :)…Awesome!!! Can you tell we have a sweet tooth at our house? Can’t wait to try some of your savory recipes as well!!! Thank You Lindsay!!!
~Erin
Just made these for my hubby. Used whole wheat flour and I think I will use almond butter next time. Very delish!