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. These are great. And FYI work just as well with quick oats which is all I had on hand. Another great recipe!

  2. These cookies were absolutely delicious – soft, chewy and perfectly sweet and comforting. I will say I didn’t taste any peanut butter flavour in the finished product but they were so yummy we were ok with that! If you’re looking for a peanut butter fix, these don’t fit the bill but if you want an otherwise delicious cookie these won’t disappoint!

    1. Yes, no need to re-heat frozen baked cookies! You can just remove the from the freezer and leave them at room temperature for a bit!

  3. Oh Sally! I knew you had a great recipe here when my cookies came out looking just like yours in the photos! Yummy peanut butter/chocolate chip flavor. The oats give them great texture and a pretty look. Slightly crispy on the outside but oh so chewy inside, just like a great cookie should be. These are absolute perfection. I’ve always pressed a few chips in the tops of my chocolate chip cookies after taking them out of the oven….makes for a wonderful appearance. Thank you for taking the time to provide the ingredients in grams. It’s the best way to bake.

  4. I made these cookies today although they were delicious there was hardly any peanut butter flavor and they turned out quite flat. It is very humid and raining here today so am wondering if the high humidity in my kitchen had something to do with it. Thank you for the recipe, I will use it again when less humid and see if it makes a difference. My husband and son loved them anyway. I have used many brands of peanut butter to make cookies but none have ever tasted like peanut butter, any suggestions would be great. Thanks again!!

    1. This is not Sally, but if you want great peanut butter cookies, look up the recipe: Honey Roasted Peanut Butter Cookies from the Bravetart cookbook. This is the only peanut butter cookie recipe I use now. I think you’ll be very happy with this one. Give it a try. I got the recipe out of a magazine but someone has posted it online. It has to say it’s out of the Bravetart cookbook to be sure you get the one I’m talking about here.

  5. Oh My. This is my first recipe of yours that I’ve tried and it is so good. And they look as good as they taste! I usually only have salted butter around, so I used that and reduced the added salt to 1/2 tsp. I made the cookies smaller as I’m taking them to work and I have a BIG office that is disappointed if they don’t get their Monday morning cookie fix! I may have overbaked them a little, but will know better for next time. This is a winner!

  6. YUMMMMMO! just what the doctor ordered! thanks for the awesome recipe – the whole family loved them! I followed your instructions except I didn’t use a silicone mat or parchment paper. I used a rippled cookie pan by “USA Pan” which doesn’t need the spray or anything. Bottoms are nicely crisp, while the rest is soft!!

  7. Chocolate, peanut butter, oatmeal – what’s not to like. These are wonderful !!! Easy to make, simple ingredients, definitely a winner.

  8. Mine were not as thick as yours but they are still good. I used 1 minute oats that could be the reason. Thinking of adding some coconut next time. Yum!

  9. What a great recipe – big, fat, delicious cookies! There was plenty of peanut butter flavor and adding additional chocolate chips after baking is the perfect final touch.

  10. This was my first time making cookies from scratch (I’ve always been lazy and used premixed packages as I didn’t grow up baking lol) These cookies sounded amazing but I thought it might be too complex for a beginner. I’m so happy I tried anyway!
    These cookies turned out amazing, some of the best cookies I’ve ever had! Everyone loved them and I’ll be making more as soon as we’re out! ♥️

  11. These cookies are so tasty!! I made them for the first time last week and had to make a second batch a few days ago because they went so quickly! I used natural PB and a bit less sugar/flour and they turned out great. A new family favourite!

  12. My 5 and 7 years old nephews are running 5 km charity run to raise money for the Great Ormond Street children’s hospital in London tomorrow. It’s pretty cold and rainy in London and this is a big distance for the little guys so I’m a very proud auntie! I just baked these cookies as a powerful pre-run snack and they won’t be disappointed; the cookies are absolutely oaty, fluffy, huge, soft and have an extra kick of protein! Thanks Sally – your recipes never fail!

  13. I recently went gluten free & dairy free, so I made these with cup4cup gluten free flour mix and country crock dairy free plant butter (avocado oil based). They were PERFECTION. Might be my favorite cookie ever. Husband agrees. SO GOOD.

  14. I have made these twice before and they always turn out perfectly! Now my friend has asked me to bake 100 of them for her wedding. Any tips on keeping them fresh?

    1. Hi Mary! Freezing and thawing would be the best option. Here are my tips on freezing cookies: https://sallysbakingaddiction.com/baking-basics-how-to-freeze-cookie-dough/

  15. Hi Sally,
    I am excited to make these for an MSU vs. UM tailgate party I am hosting next weekend. Will they turn out as fabulous as a bar cookie? What advice or modifications would you recommend if I go that route? Thank you kindly and GO GREEN!

    1. Hi Bonnie! Use a 9×13 inch baking pan if you make these cookies into cookie bars 🙂 They are delicious as cookies or cookie bars!

  16. Any thoughts (or recommended ratios) about substituting whole wheat flour instead of all-purpose flout?
    3/4 c all-purpose & 3/4 c whole wheat?
    1 c all-purpose & 1/2 c whole wheat?

    1. Hi Katie– I don’t see an issue with either ratio you listed. I would start with 1 cup all-purpose and 1/2 cup whole wheat. See if you like the taste/texture. Then if you want to make another batch in the future, try 3/4 cup each.

  17. This is a good recipe some said that they could not taste the peanut butter, so I used peanut morsels with the chocolate chip and threw in some dried cranberries. Came out great , thanks

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