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
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
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

453 Comments

  1. Hello! Can this recipe be made into bar cookies? 🙂

    1. Hilari @ Sally's Baking Addiction says:

      Hi Andrea, absolutely! Use a 9×13 inch baking pan if you make these cookies into cookie bars. Enjoy!

      1. Hi Sally! I swear everytime I search a new recipe on pinterest I end up choosing yours without even knowing it! And I get all excited because I know its going to be good!! 🙂 I found your chocolate chip recipe a few years ago and im now infamous for having the best cookies around 🙂 I’m wondering if any of the butter in your recipe could be swapped for coconut oil? I’m going to make them as is tonight but wondering for future. Thanks so much!

  2. Hi Sally! Do you have a recipe for Peanut Butter Chocolate Chip Cookies – without oatmeal? I have a recipe that tastes good but they are fragile and fall apart when picking them up. Love your website and recipes!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Jan, Try our bakery-style peanut butter chunk cookies or our white chocolate peanut butter cookies and use any kind of chocolate chip in place of the white chocolate chips. I hope you love them!

  3. I’ll be making these cookies and will be shipping them. Because of the heat I’m assuming the chocolate chips would melt even if I packed them well. Would toffee bits work in this recipe instead?

    1. Hi Rose, you can definitely sub the chocolate chips with toffee bits. Should taste wonderful with all the peanut butter flavor.

      1. Hi Sally, can I used instant oatmeal instead old fashion rolled oatmeal? Does it works?

      2. Stephanie @ Sally's Baking Addiction says:

        Hi Lisa, Quick oats are more powdery and dry out the cookies. I recommend sticking with whole oats.

  4. I absolutely love these! I’m going to have to ration them out so I don’t inhale the entire batch in a couple of days. I used mini chocolate chips and it makes them seem more chocolatey. Maybe next time I could add M&Ms since I didn’t get great results with your monster cookie recipe. Thanks for another great recipe, Sally! Hope your maternity leave is going fabulously.

  5. I don’t have any chocolate chips on hand. 🙁 If you don’t put any chocolate chips, should you adjust the recipe at all?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Julie, simply omit the chocolate chips. No other changes necessary- they will still be delicious!

  6. The only cookies I make now! They are just THAT GOOD!!! Passed this on to all my friends and family!

  7. Dorothy Graves says:

    Hi!
    If I want to add raisins to this recipe, should I reduce the amount if chocolate chips?
    Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Dorothy, Yes you can replace some chocolate chips with raisins. Just keep the total amount of add-ins to 2 and 1/2 cups (450g). Enjoy!

  8. Super love this recipe. Since I made this cookies, I never thought making other cookies because it has all i wanted – PB, oats and chocolate.

    1. Hi Sally,

      Can i use whole wheat flour instead? Thank you.

  9. 5 STARS ALL THE WAY! Where do I begin? Have no fear when cranking that kitchen aid mixer to high when combining the liquid ingredients per the recipe! I was a little hesitant at first and noticed the almost mousse like texture, and worried the cookies will get too soft and spread. But once the flour, oats, and chocolate are added, and the dough is refrigerated? the end result will be a big fat cookie, SO THICK, so chewy, so yummy, so chocolatey….please help me from not eating another one ~.~

  10. This is one of the best cookies I’ve ever made. Just the right amount of peanut butter and oatmeal and of course a few more chocolate chips never hurt. This cookie has a soft middle with a little crisp around the edges. I doubled the recipe and froze the 2nd batch of cookie dough. Hubby and co- workers enjoyed them.
    BTW, I would like to say to Sally this is a GREAT website. Easy to navigate and you’ve packed if with a ton of useful information !! Thank you, Thank you.

  11. Marilyn Yager says:

    My favorite cookie of all time! They freeze exceptionally well which I really like becase I can have a wonderful cookie whenever I want one. Soooooo very good!

  12. Kathy Langworthy says:

    These cookies came out great and went over big. I was afraid that the recipe would come out like a lot of oatmeal cookie recipes, dry and tasteless, but they were excellent and it yielded 5 dozen cookies. Super recipe!

  13. Aslynne Luter says:

    Hey do you know how many calories are in each cookie?

    1. Stephanie @ Sally's Baking Addiction says:

      I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  14. These are seriously my favorite cookies. They’re everything I look for in a cookie! The one small change I make is to finely chop half of the chocolate chips, so you get tiny little slivers of chocolate dispersed throughout the dough.

  15. I’ve made this recipe a few times now. They turn out perfect every time! So yummy. It’s always a hit no matter who I make them for

1 8 9 10

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

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

×