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!!

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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

293 Comments

  1. So… I had to improvise quite a bit, haha. Instead of flour, I pulverized instant oats (NutriBullet is life) to make my own oat four (I use oat flour for ALL THE THINGS) and used that in place, also, with that being stated, I used quick oats instead of old fashion because that’s all I buy; I added an additional teaspoon of baking powder (because I read online somewhere to add more if using oat flour in place of all-purpose flour); I used 1 1/4 cup of dark brown sugar because that’s all I had; I used salted butter instead because that’s all I had; I used Jif Natural Peanut Butter because I like to be a little fancy (I was very close to using the organic, natural, oily, have-to-mix peanut butter but I didn’t want to work that hard), ha; I only had 2 cups of chocolate chips because, apparently, a regular bag of chocolate chips contains approximately 2 cups worth; I don’t own a hand mixer or anything like that so I used my trustee silicone knife spatula to do all my work. Everything else was followed accordingly. As a side note, I think one of my eggs had two small yolks in it…. I honestly don’t know what the heck is happening with this recipe, lol.

    The results: MARVELOUS.

    Not crumbly, not dry, very soft–just heavenly goodness.
    THANK YOU I’VE BEEN WANTING COOKIES FOR ABOUT TWO WEEKS AND NOW I HAVE A REASON TO BE GLUTINOUS AND EAT ALL THE THINGS. 🙂

  2. Hi Sally,
    I made these cookies for my son’s baseball team last night! They loved them! I think they are my new favorite. ⚾️ Thanks for another great recipe!

  3. “Lastly, I reduced the amount of oats to make room for more chocolate chips.” I’m not sure I’ve ever related to a sentence more. Running low on baked goods around here, so I’m totally making these tomorrow!

  4. I just had to make these because after reading the recipe a week ago I couldn’t stop thinking about them:)
    They are amazing! I had to use natural crunchy pb as that was all I had and I also did half coconut oil and half butter. And in almost all recipes I cut the sugar in half but it wasn’t at all noticeable. Probably because of all those yummy chocolate chips. Thanks for this truly amazing recipe. I’ve tried so many others using oats and pb but this one tops them all!

    1. I’m curious to try them with some coconut oil next time. Thank you for reporting back about the cookies, Linda!

  5. This is an absolutely delicious cookie!! I baked them exactly according to the recipe. They kept their shape well after baking. They stay fresh in tupperware for several days. Thank you so much!

  6. Is it possible to cut back on the butter with more peanut butter? Did you use a natural peanut butter or one with added ingredients? I cooked with a natural one before and it turned out too oily, but maybe it may workout if I an removing some butter?

    1. Hi Lisa! If you’re looking for a peanut butter cookie with less (or zero!) butter, try these peanut butter oatmeal cookies. You can use natural style peanut butter in them. For this recipe, I recommend sticking to the ingredients listed. See my note about natural PB.

  7. I’ve always thought that a Peanut Butter Oatmeal Chocolate Chip cookie was the perfect cookie. It has peanut butter for protein, oatmeal for fiber, and chocolate chips because it’s a cookie, after all!! Can’t wait to make these!!!

  8. Wow! I just made these cookies and they are fantastic! Peanut Butter and Chocolate are my absolute favorite. You never let me down, Sally!

  9. I made these tonight, after a veerrrrry long week. At the last ingredient of the dough making, I realized I only had a little more than a cup of chocolate chips. (Gasp, how did I let this travesty occur) So I scour my cabinets and brilliantly land on a bag of butterscotch chips. YOU KNOW I DID GURL. And so it was born, the heavenly PB oatmeal chocolate butterscotch miracles. They remind me of those rice crispy bars my mom used to make us with PB, and melted chocolate and butterscotch icing on top. Anyway. Just wanted to say, y’all should try it.

  10. I made these on Tuesday for work and doubled the batch, these were amazing. Thanks for sharing this wonderful recipe.

  11. These were so good!! I made a double batch of these as regular sized cookies this weekend. Now, I have cookies in my freezer, my daughter has cookies in her freezer and my sweetheart has a couple dozen cookies to snack on this week.

  12. I put these on my “to make” list after you posted this recipe because it incorporates all of the best cookie ingredients (in my opinion). Let me tell you, this DID NOT disappoint and these will go in my regular cookie rotation. Seriously amazing flavor/texture.

  13. Yesterday, I had a craving to eat something sweet as its that time of the month and I tried this recipe. And Omg the cookie batter smelled so great that I knew they are going to be really goooood. My family and I loved it!! Been following you from the past 7 8 years and I don’t think there is any recipe on your website that is not good, I have tried so many and they are all so good. Keep giving us these amazing recipes!

    1. Hi Abeer, I’m happy that these cookies satisfied your sweets craving! Thank you so much for following my baking adventures for so long!! 🙂

  14. I followed the recipe exactly and these cookies are so good. Even kept some of the rolled dough in the freezer & it bakes perfectly. Thank you for another really good recipe.

  15. I made these exactly as the recipe stated; however I forgot to add the brown sugar. EVERYONE loved them without the extra sugar and the yummy peanut butter flavor.

  16. These. Are. The. Best. G-damn. Cookies. I. Have. Ever. Made.

    Hands down.

    I’ll send you a batch if you don’t believe me.

  17. I made these cookies the other day and these turned out beautifully! These are my new favorite cookie!! Thank you for the recipe

  18. I’m just pulling these out of the oven, they smell heavenly, I may have sampled one that was not cooled yet (how could I resist), love them. I used half chocolate chips and half raisins because I love raisins and plan on taking these to work as a lunch pick me up. It’s going to be hard to not eat all of them in a day 🙂

  19. Hi Sally,
    Greetings from Paris, i’m in love with all your recipes, I have adopted many recipes and given your adress when frinds where asking for the recipe !
    So, this time i was turning around, this Big fat peanut butter chocolate chip cookie is calling me, and i will test in when my butter is out of the freeze.
    My question is if I don’t put the 450g of chocolate chip, is it really weighty ? I find this really huge !
    Thank you Sally et bonne journée à toi et à la petite Noëlle 😉
    Juliette

    1. Hi Juliette! You can leave out the chocolate chips 🙂 I hope this answers your question. Thank you so much for the kind comment!

      1. I baked yesterday night and i had 36 cookies ! kids have tasted them of course and it was successfull. I put “only” 300gr” so the entire contents in my kitchen 😉 but next time i’ll do as you preconise : 450 gr !
        these cookies are soooooooo good !!!

  20. I just baked these (using the brand new KitchenAid mixer I won ) and they were delicious! I was going to save the dough for tomorrow, but I couldn’t wait. I used dark chocolate chips this time, but will try semi-sweet next time!

  21. I can’t remember if I left a review on this recipe yet, but I’m making another batch and thought id leave a review! These cookies are absolutely mouth-watering, delicious, and DEVINE! I make them according to the recipe, but sub the old fashioned oats for quick oats. They turn out just a little softer for my taste! Great recipe!!

  22. Hi Sally, Just made these! Absolutely the best cookie I have made in a long time. We are not a fan of oatmeal cookies but these were so good. My diet was almost ruined. I added a half cup of peanut butter morsels along with the 2 cups of chocolate chips just because. Will be making these again and again! New favorite.

  23. Hi Sally.
    I can’t wait to try this tmro..sorry if this question has been asked before. Can i use quick oats instead of the mentioned oats in the recipe?would it be a drastic change?

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