Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies

Big fat peanut butter oatmeal chocolate chip cookies are easy, thick, and exploding with peanut butter, oats, and chocolate chips to satisfy your cookie cravings.

peanut butter oatmeal chocolate chip cookie

Tomorrow, May 15th, is National Chocolate Chip Day!!! A holiday just as important as any other on our calendars, so we MUST bake cookies.

A few years ago we celebrated with chewy chocolate chip cookies. Last year we celebrated with soft & chewy oatmeal chocolate chip cookies. This year we celebrate with PEANUT BUTTER. As if there’s any other way to celebrate chocolate?

peanut butter oatmeal chocolate chip cookies on a cooling rack

peanut butter oatmeal chocolate chip cookie broken in half and stacked on a cooling rack

A cookie to end all other cookies, these big fat peanut butter oatmeal chocolate chip cookies are a mouthful. They’re unapologetically fat and thick with loads of peanut butter, chewy oats, and of course—the star of this week’s holiday—chocolate chips. Inspiring today’s cookie recipe is the cover of Sally’s Cookie Addiction. My monster cookie recipe, found in chapter 2 of my latest cookbook, combines chocolate chips, peanut butter, oats, and M&Ms. I skipped the rainbow candies so the focus remains on the peanut butter and chocolate chip pairing.

These massive peanut butter oatmeal chocolate chip cookies surprise me every time I bake them, which, in the past year, is more than I care to admit! As the cookie dough bakes, I confidently exclaim that these cookies “surely won’t be as thick as last time.” As I stare at them finishing in the oven—because we all do that—I’m overcome with satisfaction that not only will I eat the thickest peanut butter oatmeal cookies ever, I’ll eat my words too.

peanut butter oatmeal chocolate chip cookies on a white serving tray

The cookie dough only needs about 20-30 minutes in the refrigerator before baking. This time allows the oats to soak up some moisture so the cookies don’t overspread in the oven. But did you read that? Only 20 minutes!! The sooner you make this cookie dough, the sooner you eat these big fat peanut butter oatmeal chocolate chip cookies!!

More Quick Cookie Recipes

Scroll down below the recipe to read more about how to bake these peanut butter oatmeal chocolate chip cookies!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
peanut butter oatmeal chocolate chip cookie

Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 32 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Big fat peanut butter oatmeal chocolate chip cookies are easy, thick, and exploding with peanut butter, oats, and chocolate chips to satisfy your cookie cravings.


  • 1 and 1/2 cups (180g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks; 235g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (260g) creamy peanut butter
  • 2 teaspoons pure vanilla extract
  • 2 cups (180g) old-fashioned whole rolled oats
  • 2 and 1/2 cups (450g) semi-sweet chocolate chips, plus more for topping if desired


  1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
  6. Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks!
  7. Cookies stay fresh covered at room temperature for up to 1 week.


  1. Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Peanut Butter: Use a non-natural peanut butter like Jif creamy or Skippy creamy. I do not suggest using natural style or oily peanut butter as both produce crumbly, fragile, and sandy tasting cookies. (Try this flourless peanut butter oatmeal cookie if you want to use natural!) Crunchy peanut butter is OK, but I find the cookies taste a little dry with it.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

stacks of peanut butter oatmeal chocolate chip cookies

How to Make Peanut Butter Oatmeal Chocolate Chip Cookies

This cookie dough is adapted from my oatmeal chocolate chip cookies. The addition of peanut butter weighs the dough down, so I add baking powder for lift. When testing the recipe as I wrote my manuscript, I found the cookies weren’t spreading enough. I decided to swap the quantities of granulated sugar and brown sugar. Granulated sugar, dry and thin, helps induce spread while brown sugar, moist and thick, keeps cookies compact. More granulated sugar than brown sugar makes all the difference in this dough and you won’t miss that extra brown sugar flavor because peanut butter is the front-runner. Lastly, I reduced the amount of oats to make room for more chocolate chips.

Like my basic soft chocolate chip cookies, the base of today’s oatmeal cookie recipe is creamed room temperature butter, granulated sugar, and brown sugar. You can’t cream butter and sugars together if the butter is too warm or too cold– and the outcome of the cookies spells trouble too. “Room temperature” butter is about 65°F (18°C). It’s cool and slightly firm to touch, not warm or slippery. In order to hit that sweet “room temperature” spot, simply place the butter out on the counter for 1 hour prior to beginning the recipe. You need 1 cup (2 sticks; 16 Tbsp) for this cookie dough.

We’re using 1 cup of creamy peanut butter. Like in most of my baking, I recommend using non-natural peanut butter. Natural varieties, while wonderful for eating and cooking, aren’t ideal for baking. (You might remember reading this from my traditional peanut butter cookies recipe.) Cookies made with natural peanut butter are crumbly with a sandy texture. I recommend using Jif or Skippy. You can use creamy or crunchy, but I prefer creamy peanut butter as crunchy can make the cookies taste a little dry.

Peanut butter oatmeal chocolate chip cookie dough

peanut butter oatmeal chocolate chip cookie dough on baking sheet before baking

peanut butter oatmeal chocolate chip cookies on a baking sheet after baking

Two Tablespoons of cookie dough are in each cookie. I use a medium cookie scoop, which is 1 and 1/2 Tablespoons, and overflow it with cookie dough. This amount of cookie dough promises a peanut butter oatmeal cookie that’s perfectly balanced in diameter and thickness. Since they’re on the larger side, I recommend baking only 8 cookies per baking sheet to give them enough breathing room.

The recipe yields about 32 cookies and you definitely won’t have a problem getting rid of all 32. They have a ridiculously addicting quality– par for the course when chocolate and peanut butter unite. The edges are chewy, the centers are soft, and the chocolate chips are aplenty.

peanut butter oatmeal chocolate chip cookies on a baking sheet after baking


  1. I always share with my landlord whenever I make these cookies. They are the reason my rent has not increased in 2 years. Thank you.

  2. Omg…. these cookies ! Drooling! They are fantastic! The only PB I had at my house was pb with honey (Peter pan brand) and they are amazing! I will definitely be making this recipe again! I even think omitting the chocolate, they will still be so good! I used instant oats because that is all I had and it didn’t dry them out at all either ( instant oats tend to be more powdery and dry out the cookies). Overall, this is one of the best cookie recipes I have found online!

  3. I ended up using a sale bag of holiday m&ms plus 1 c choc chips. They are perfect cookies – yum. You never steer me wrong.
    Happy New Year!!!

  4. These cookies are amazing, they are the perfect mix of sweet and salty, and the oats give a really nice texture to the cookie! A new favorite recipe for everyone this Christmas!

  5. made these with natural almond butter and they turned out amazing!! new favorite cookie 🙂

  6. Delicious! And I’ve tried a few oatmeal PB cookie recipes that came out a little, well, sandy. I use natural PB and these were soooooo good! Best I’ve made so far. They also have substance, like a chocolate chip cookie consistency but PB flavored. I did use quick oats and replaced 1 cup of it with flour because I ran out of oats but it was still amazing:)

  7. Chef Tom Vedora says:

    Hi Sally,
    I follow you on Sally’s Baking Addiction! I love your recipes!
    my question about these cookies, as well as many cookie recipes is.
    When I bake them on silicone mats they always overspread when baking, no matter how much I pre-chill the dough. I bake them and remove them from the pan as soon as they set up, 5 minutes. This doesn’t seem to happen to me when I use parchment paper. Have you experienced this issue with this cookie recipe or any of your cookie recipes?
    Thank you so much and Happy New Year!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Chef Tom, That’s interesting that they only spread on your silicone mats – usually the mats help the dough “grip” the cookie dough better. They can get pretty oily after a time so I wonder if your mats could use a good cleaning. You may find the post How to Clean Your Silicone Baking Mats helpful. Also, for more troubleshooting tips on cookies that spread, check out this post on 10 Guaranteed Tips to Prevent Cookies from Spreading.

      1. Chef Tom Vedora says:

        Thank you Stephanie and Sally, I am going to try cleaning them like this. I will let you know!

  8. I really like this recipe. I have tried several variations. Today I am adding chopped walnuts and cut up dried cherries, that my daughter left here at Christmas.
    Thanks for the helpful website!
    Glad to have an on-line “community” of cooks. It has really helped me get through some tough times.

  9. Delicious! My family and I loved these cookies! Perfect ratio of oatmeal to peanut butter to chocolate chips!!!

  10. I make these as written except that I chop up Reese’s Peanut Butter Cups instead of using chocolate chips. Everyone loves them. Thank you so much for your detailed recipes.

  11. This is our new favorite cookie!

1 9 10 11

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally