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!

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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

290 Comments

  1. Peanut butter, oatmeal AND chocolate? Yes please! These cookies look so delicious and have everything that’s good in this world 🙂

  2. My husband is a professional and his number one request, every week, is your oatmeal chocolate chip cookie. Cookies with oats works best for him. But these might change his mind. I am so thankful you created this recipe because it’s been one I’ve wanted to make but did not know how with oats. So excited about baking these. Even more excited that the cookies only need 20 minutes chill time! Happy dance!

  3. these look beyond amazing. i will definitely be making a few of these tonight, and stow some away in the freezer for when the cravings strike!

  4. These look soooo yummy and what a perfect excuse to make these on National Chocolate Chip Day! Pinning these on my to do board!

  5. Can’t wait to try these mouth watering morsels because of your kind attention to details (secrets of perfection). Otherwise it would be just another cookie recipe. Will be back soon to give my rave review

  6. On other oatmeal cookie recipes that I’ve made, the recipe calls for “quick one-minute” oats (Quaker has regular and one-minute). Is there a preference for these cookies? Thanks Sally!

  7. Everyone’s comments are so positive, and I wish mine was as well. Alas, I’m always so disappointed when I see that a recipe using peanut butter says we shouldn’t use a natural-style kind. I’ve worked hard to not use products with chemical preservatives, PHOs, & added sugars in my kitchen. I understand why Sally (and other food bloggers) recommend using Jif, Skippy, etc, but I just can’t bring myself to buy them I love Sally’s recipes and blog about them frequently, so if anyone has a less-processed suggestion for a PB brand to bake with, I’ll hop on the PB Oatmeal CC cookie bandwagon without reservations!

    1. Tammy, I have often used natural peanut butter for Sally’s recipes, especially the ones with oatmeal and so far they have always tasted great and not dry at all. So far the best results were with homemade peanut butter. I would suggest to just give it a go and see if it works.

  8. Every year I bake my friend something sweet and special. It’s difficult to find a tasty “new” treat that we of certain years have not already experienced.This is IT !, I can’t wait to see and hear her reaction.
    Thank you for so many helpful hints and wonderful recipes, all wrapped up with explicit and easy to follow directions

  9. I made these today, excellent! I swapped in 1 C of peanut butter chips along side of reg choc chips.
    Absolutely YUMMY!
    I delivered these soft gentle cookies to 3 seniors all over the age of 90, as well as a young family w grade school kids. Big hit everywhere!
    Ty for the metric measurements! Bread bakers get spoiled with measurements in grams!

    1. Love reading this!! Absolutely using a mix of peanut butter chips and chocolate chips next time. My husband would LOVE that!

  10. Chocolate Chip Day?? My new favorite holiday. I couldn’t wait to try these, all my favorite ingredients in one cookie. They are wonderful!! I didn’t even let them cool before trying them. Thanks, Sally another winner. BTW when is Brownie Day?

  11. First tray in and smells yummy!!
    Look like your pictures !! Can’t wait to taste!! 2 more minutes then cool time !

  12. Oats, peanut butter, and chocolate are a match made in heaven. My FAVORITE! Absolutely cannot wait to try these…sure to be a crowd-pleaser! 🙂

  13. I added vanilla almond milk and PB powder. I took the dry ingredients and mixed the oats and PB powder. I used chilled butter.Cold, but not solid. I used white sugar I didn’t have brown. The cookie I made was extra soft and very addictive lol. Didn’t run even though I used white sugar. Idk why. I didn’t chill either. Didn’t run. This was a great recipe and would use it again.

  14. Made these! Gotta be prepared for Chocolate Chip Day!! They are very tasty and look pretty. They held their shape as promised with just the short amount of chill time. I’m not even an oatmeal cookie gal but the peanut butter won me over. This recipe is a keeper! Thanks for another dependable recipe.

  15. Well, I saw these on your Instagram two hours ago and immediately made them. We only had quick oats, but they are SO good! I only made eight cookies and sprinkled them with some sea salt before they went in the oven and they are perfect. I’m freezing half the dough to make for a friend who just had a baby and freezing the final quarter of the dough for us for later so that I don’t end up eating 15 cookies in the next 24 hours.

    1. Hey Katie! I love your addition of sea salt. Trying that next time!
      Smart to freeze the dough and gift some cookies so you don’t eat it all 😉

  16. These cookies look incredible! Totally making them with my kids after school tomorrow!

    Paige
    http://thehappyflammily.com

    1. Sounds about right. The exact time depends on the size of the cookie. Typically 1 Tbsp size cookies take 8-9 minutes.

  17. I just made these and OH MY GOD I didn’t have enough chocolate chips so I used like 1/4 of heath’s toffee bits, delicious! And also, I used all-natural organic pb (that’s what I had) and they still turned out amazing! 😀

  18. Hello! Could I use steel cut oats? Those are what I have on hand and I just got a craving to make these right now for dessert!

  19. Wow! So just pulled my last batch from the oven. First, I was wondering why they were taking so long to bake when I realized I accidentally used my 3 tbsp scoop! Oops. I’m not sure if I would adjust my oven temp in that case (for a larger cookie) but I already worked my way through two of them and they taste great. Even my son, who is not a peanut butter fan, gobbled one up (he knew they were choco chip and oatmeal but I strategically left out the PB tidbit). They have a nice little crunch on the edges, an airy chew, and nice texture between the oatmeal, cookie, and chocolate. I had Jif Natural, so that might explain a bit of the brittleness, but they still came out great. The peanut butter is not overpowering but complements the other flavors wonderfully. So now I have 24 gigantic cookies instead of 32 smaller ones. Alas. Whatever is a cookie lover to do? Pics posted on Instagram (https://www.instagram.com/timsalterego/)

      1. Nope – they are terrific! As an update, I think these cookies really are perfect once they are COMPLETELY cooled, so that their texture is fully set. They were ‘mostly’ cool when I devoured them last night, but today they are amazingly perfect. They are a little crunchy on the edges, nice and soft in the middle, and a little chewy throughout. Wonderful wonderful cookies!

  20. I made these today! They are DELICIOUS! The flavor is a really nice balance of all 3 headliners. I only had quick oats, so I gave them a whirl. They’re a dense cookie but somehow (quick oats?) the texture was light. Super delicious recipe!

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