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

290 Comments

  1. Omg I have to say, I’m a devoted Sally’s fan and I’ve baked TONS of her cookies and these are my absolute favourite. A MUST TRY!!
    Thanks for the recipe sally, you’re the best and my inspiration

  2. This turned out so well! My husband absolutely loved them! I will definitely be making these again. I only had Planters Chunky peanut butter and the texture was great! Thanks for posting.

  3. These are some of the best cookies I’ve ever made and I make a lot of cookies. I usually make them a bit smaller and sometimes I use 1/2 choco-chips and 1/2 peanut butter chips. The basic recipe always stays the same and I can always count on these baking up perfectly!

  4. I really love this recipe and it’s one of the best ones I’ve seen/done for this type of cookie! But I do have a question, my husband and son don’t like how much of a peanut butter taste it has, is there any way I can only use 1/2cup of peanut butter instead of a full cup? Please let me know if I can do this (: TIA & amazing recipe!

  5. I love using your cookie receips, however when I make any of your peanut butter cookies they crumble after a few days. I’m not sure what I doing wrong, do you have any suggestions?

    1. Hi Meghan! It’s the nature of peanut butter. It’s crumbly a few days after baking. If you store the cookies in the fridge, I find they are less crumbly.

      1. Store them in an air tight container with a piece of fresh Bread! That will help them retain moisture!

  6. Made these yesterday and took them to my friends…….they disappeared so fast that I’m making another batch today!!!! Thank you Sally for an(other) amazing cookie…..<3

      1. Yes I just made them with my 1 TBS scoop. They are fantastic, by the way! I found they took 8 or 9 minutes to bake with 1 tablespoon of dough. 10 was a bit too long, they were too brown on the bottom at 10 minutes. I had to gobble up the evidence of over baked cookies quickly.

  7. I made these last night yet forgot to chill the dough… I slightly flattened them with a fork before baking. They came out hearty and delicious!! I will make them again for sure thank you!! No place to add my picture or else I would they look great too!!

  8. As I was searching for a cookie of this exact combination, I knew you would have a recipe for me! I seriously can’t handle how delicious these cookies smell. I also snuck a taste of batter…WOW! They are currently chilling. Thank you for always providing the weight measurements of the ingredients! I just purchased a food scale and I love that I can geek out on your blog to make sure the flour amount is exact.

  9. Wow these turned out way better than I had hoped. Can’t go wrong with peanut butter and chocolate! So good.

    1. I would keep the total amount of add-ins to 2.5 cups. I use 2.5 cups of all chocolate chips, but you can certainly use some coconut and pecans. Enjoy!

  10. There are not enough stars to give this glorious cookie to do it justice! Do yourself a favour and make them asap! They come out like fresh bakery cookies and are so simple and easy

  11. I happened upon this recipe today and decided to give it a shot. I only had natural peanut butter in the house, and even though it was suggested not to use it, I did. These cookies came out amazing! My family is gobbling them up faster than I can bake them!

  12. Very good thank you. Next batch of these i will use less flour as i found them to have a floury taste. One cup of Chocolate chips would be fine. Thank you for this recipe 🙂

  13. I call these Kids Favorite Versions. My friend from years ago had given me the first version. Peanut butter, oats and chocolate chips. What is not to love??

  14. I’m glad I came across this recipe. I made these cookies last night. They are delicious however they have a bit of a Sandy texture. I used smooth skippy as directed to no avail. The cookies are otherwise great! Has anyone tried this recipe with a different peanut butter and avoided the sand textured taste. The dough is delicious by the way!!!

  15. I made these today and my husband said they are ‘glorious!!! Super easy and yummy!!! Thanks for all of your fabulous recipes and tips!!!⭐️⭐️⭐️⭐️⭐️

  16. I’ve made these several times and they my whole family’s FAVORITE cookie recipe! They’re gone in a couple of days. The only thing I’ve done differently is to use half milk chocolate chips and half semi sweet, yum!

  17. These are delicious! Followed the recipe exactly, subbed out for milk chocolate chips. Made some after chilling and then froze the rest. Baked them off last night for 14 mi at 360 and they were perfect!

  18. Another yummy cookie, thank you!

    I used smaller cut oats, which absorbed a lot of moisture so these came out without the oaty texture but a wonderful oat taste.

    I used a tablespoon scoop, and found they needed 8-9 minutes for this smaller size (10 was definitely too long).

    I halved the recipe which I usually do the first time I try something. Why did I bother? They are so good! Next time I will make them with a 2 tablespoon measure!

    1. Yes, quick oats are more powdery and can dry out the cookies, next time I encourage you to try with whole oats! But I’m glad you enjoyed them so much anyway!!

  19. I have been using a very similar recipe for Trailside Oatmeal Cookies for about 40 years! It was from a magazine (Woman’s Day or Family Circle). It is a favorite of everyone that tries them and I usually get asked for the recipe. I sometimes add nuts and/or Heath bar bits. I usually freeze what doesn’t get eaten within a day or two because they seem to dry out fast. I can pull a few from the freezer, microwave them for a few seconds and they are great.

  20. Hi Sally. Can you scoop the dough before you chill it? I really don’t like scooping chilled dough – tough on the hand/wrist 🙂

    1. You sure can! Sometimes I avoid scooping dough right after mixing because it is too soft. However, a cookie scoop certainly makes it easier. Chill the scooped balls of dough, then bake.

  21. Loved the flavor and they came out perfectly. My teenage son really liked them and I felt good giving him something a little healthy. You are my go to site for recipes!

  22. Hi Sally,
    Do you have any suggestions for adjusting for elevation? Ever since I moved to Utah I have had trouble baking cookies. These look so good, I don’t want to mess them up!

    1. I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

1 2 3 4 5 6

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.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

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

View More

Sally's Pie Week

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

View More

My 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

×