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.

Big fat chewy peanut butter oatmeal chocolate chip cookies are easy to make and will be the thickest cookies you bake at home! Exploding with peanut butter, oats, and plenty of chocolate chips. Recipe on sallysbakingaddiction.com

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?

Big fat chewy peanut butter oatmeal chocolate chip cookies are easy to make and will be the thickest cookies you bake at home! Exploding with peanut butter, oats, and plenty of chocolate chips. Recipe on sallysbakingaddiction.com

Big fat chewy peanut butter oatmeal chocolate chip cookies are easy to make and will be the thickest cookies you bake at home! Exploding with peanut butter, oats, and plenty of chocolate chips. Recipe on sallysbakingaddiction.com

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.

Big fat chewy peanut butter oatmeal chocolate chip cookies are easy to make and will be the thickest cookies you bake at home! Exploding with peanut butter, oats, and plenty of chocolate chips. Recipe on sallysbakingaddiction.com

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!

Print
Big fat chewy peanut butter oatmeal chocolate chip cookies are easy to make and will be the thickest cookies you bake at home! Exploding with peanut butter, oats, and plenty of chocolate chips. Recipe on sallysbakingaddiction.com

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

Description

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.


Ingredients

  • 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

Instructions

  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.

Notes

  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.

Big fat chewy peanut butter oatmeal chocolate chip cookies are easy to make and will be the thickest cookies you bake at home! Exploding with peanut butter, oats, and plenty of chocolate chips. Recipe on sallysbakingaddiction.com

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 on sallysbakingaddiction.com

How to make peanut butter oatmeal chocolate chip cookies on sallysbakingaddiction.com

How to make peanut butter oatmeal chocolate chip cookies on sallysbakingaddiction.com

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.

Big fat chewy peanut butter oatmeal chocolate chip cookies are easy to make and will be the thickest cookies you bake at home! Exploding with peanut butter, oats, and plenty of chocolate chips. Recipe on sallysbakingaddiction.com

420 Comments

Comments are closed.

  1. Bottoms burned at 350 for 12 minutes, second batch oven set at 325 for 16. Oven correctly calibrated.

    1. Thank you for this comment, I noticed a few minutes in that mine were cooking faster on bottom too, and turning the temperature down helped a lot. Delicious cookies!!

  2. LOVE this recipe, so much. Every time I make, it add a new ingredient like raisins, coconut flakes, sunflower seeds, etc. I live in the mountains, and 350 degree setting at 9-10 minutes is perfect for soft cookies! Thanks for improving my family’s quarantine with this recipe.

  3. Hmmm, this is the second Sally’s Baking Addiction cookie recipe I have made (the first being Inside Out Chocolate Chip Cookies) in which my cookies didn’t spread – they just bake and remain little cookie haystacks. I followed the recipe exactly (and even used half natural peanut butter!) I live in the Midwest, so no sea-level issues. Anyone have any thoughts or suggestions? I don’t like using margarine but I may have to resort to trying 1/2 butter, 1/2 margarine in Sally’s recipes to get a flatter cookie.

    1. Hi Jill, Make sure you are measuring the dry ingredients properly. Use the “spoon and level” method mentioned in my post on How to Properly Measure Ingredients. Scooping flour, oats, etc. can result in 50% more than you need which will absorb too much liquid, dry out your cookies, and prevent them from spreading.
      Also, for this recipe be sure you are using whole oats as quick oats are more powdery and dry out the cookies.

      1. Yes, I did both (spoon and leveled and used whole oats.)

  4. I can’t move. I’m too stuffed with peanut buttery, chocolaty, oatmealy goodness. And I doubled the recipe (overflowing my stand mixer bowl), so now I have loads of cookies to eat, to give away, and to freeze. It’s a problem I recommend everyone have. Thanks for another awesome recipe, Sally!

  5. Sherry Cochran says:

    My husband just had one (really two) warm out of the oven and said it was the best cookie I have ever made. After 40 years of baking all sorts of things, I agree! Awesome recipe!

  6. Brenda Treviño says:

    I love your recipe! I divide my batch in 1/2 & add the chips to one 1/2 and not the other…for variety! Thank you so much for sharing!

  7. Delicious! I had to make some adjustments because my breastfed baby is sensitive to dairy (substituted with shortening) and too much wheat gives him stomach cramps (substituted half the flour with a gluten-free flour mix). Also reduced the sugar by a little. My first few also did not flatten and got quite dark at the bottom, so for the rest I also reduced the temperature to 325 and flattened them slightly by hand before baking. Not including a rating because of the changes I made, but they sure hit the spot!!

  8. I know this is a crazy question lol but how do I make these crunchy?

  9. Donetta Levron says:

    The perfect cookie!

  10. I cook with Hawaiian Sea Salt which is a bigger grain of salt than traditional iodized salt, so I let this recipe hangout in the fridge over night to give the recipe time to absorb the salt. And our oven is about half the size of a regular oven so made smaller cookies. All in all, these are super delicious and they turned out AWESOME. Also, I appreciated the tip about the spoon method – never used this before but can see and taste a difference in my cookies. Thanks!

  11. Hello,

    If I don’t add oatmeal do I just follow the exact amounts of other ingredients?

    Thanks!
    Anne

    1. Hi Anne, This batter won’t work without the oats. I recommend my Big Bakery Style Peanut Butter Chunk Cookies instead!

      1. Thank you! Ended up making this recipe anyway with the oatmeal 🙂 my husband and 3 kids all love it!!!! Thanks again!

  12. These were terrific! Thank you!

  13. These cookies turned out just perfect!

  14. Erin Lohner says:

    OH MY GOODness!!!!!! This is now my absolute favorite cookie! I followed the recipe and oven temperature (350), cooked for 13 minutes, then let cool on the cookie sheet for an additional 5 min. before moving to a cooling rack. These cookies are PERFECT, MOIST, SOFT, CHEWEY, DELICIOUS, LOADED with chocolate chips and peanut buttery goodness.
    They go great with a black cup of coffee first thing in the morning!

  15. Fatema Zavery says:

    So this is the second recipe of Sallys I have tried – did not disappoint! Thank you Sally for doing all the hard work to find out how to make the cookies come out perfect! I only baked 6 of these and they are gone within an hour! I will have to freeze the rest of the dough so I don’t inhale them all by the end of the weekend.

    I halved the recipe – even made a mistake because I picked up my 1/3 cup measurer instead of by 1/4 cup one – but it still did not mess up the recipe

    I used a mix of crunchy and smooth peanut butter and its nice to have a little bit of those peanuts coming through

    Now I’m going to go and make your cheesecake!

  16. THESE WERE SO GOOD!!! I baked them at 350 for 13 minutes. They tasted great but weren’t really thick.. I’m wondering what I could have done wrong?

  17. Excellent cookies, will be my new “go-to”

  18. Excellent cookie recipe! Thanks for including the weights, I think I get better results when using them to bake.

  19. Can this recipe be cut in half and still come out the same?

    1. Chocolette says:

      Anonymous: I’ve halved this recipe several times, works great.

  20. I love the cookies it has a nice softens. I added chocolate chunks on the top and was real y good

  21. Hi Sally! I just made the dough and I realized I forgot to add baking powder. Will it be okay? I hope this won’t affect the outcome.

  22. Don’t make these unless you want to eat 1,000 of them. They are SO GOOD. I am not usually a fan of chocolate chips in my cookies, but these have me changing my tune. I’ll be making these again FOR SURE!

  23. Can you be use salted butter instead of unsalted?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi TJ, If using salted butter, reduce the added salt to 1/2 teaspoon.

  24. Brilliant!! I did use rolled spelt instead of rolled oats because that’s what I had on hand. The recipe worked great, I live at an altitude of about 2600 feet. Low humidity. I baked them at 350 degrees for 12 minutes. Perfectly baked. My husband likes oatmeal cookies, my daughter likes peanut butter, and my granddaughters like chocolate chip. They work for everyone!! Thanks!!

  25. Can this dough be frozen? Thank you.

    1. Hilari @ Sally's Baking Addiction says:

      Hi Elaine, yes! This cookie dough can be frozen. We recommend freezing cookie dough balls for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

1 7 8 9

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

Archives

Categories

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

×