Oatmeal Peanut Butter Chocolate Chip Cookies

I have been thoroughly immersed in baking with fruit this summer. I’ve had so much available to me that it’s been tough to do anything but use it. Not that I’m complaining. All that fresh fruit is one of the very few things I enjoy about summer. But, I haven’t had much time for baking with anything else.

As I was trying to come up with an idea for using the latest round of CSA peaches, I suddenly had an overwhelming urge to bake up one of my great baking loves – cookies! Granted, I did just make those Peach Drop Cookies. But, I’m talking something a bit more in the traditional cookie sense.

I was having quite the internal debate over what kind of cookies to make. Chocolate chip? Oatmeal? Peanut butter? How about all three? Yes, let’s definitely do that.

Oatmeal Peanut Butter Chocolate Chip Cookies combine three favorite classic cookies into one really, really good cookie. - Bake or Break

Despite being three kinds of cookie at once, these cookies don’t suffer from an identity crisis. All three components work well together to make a ridiculously good cookie.

These cookies are soft yet still manage to be chewy. They are so very good anytime, but a warm one with melty, gooey chocolate chips is particularly amazing.

Oatmeal Peanut Butter Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Yield: 6 dozen cookies*

Oatmeal Peanut Butter Chocolate Chip Cookies


  • 2 & 1/2 cups all-purpose flour
  • 2 cup quick-cooking rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup peanut butter, smooth or crunchy**
  • 2 large eggs
  • 2 tablespoons vanilla extract
  • 2 cups semisweet chocolate chips


Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.

Whisk together flour, oats, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until light and creamy. Add peanut butter, and mix until combined. Add eggs and vanilla, and mix until combined.

Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.

Stir in chocolate chips.

Drop dough by tablespoonfuls onto prepared pans. Bake 10 to 12 minutes, or until cookies are lightly browned but centers are still soft. (Place cookie dough in refrigerator between baking batches.)

Cool cookies on pan for 5 minutes. Then, transfer cookies to wire racks to cool completely.


*I used a tablespoon-size cookie scoop and got a full dozen more cookies than the original recipe's yield.

**Either kind of peanut butter will work, so just go with your preference. I used a combination of smooth and crunchy because, well, I didn't have a full cup of either in my pantry.

Recipe adapted from Sunset and MyRecipes.


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  1. cookies how do I love thee? Let me count the wayyyyys


  2. I’s been far too long since I have baked cookies! Been all about ice cream lately.

  3. sara August 21, 2013 Reply

    Mmmm, yum. I love peanut butter with oatmeal, and too often they find themselves in different cookies! :) (And of course, you can NEVER go wrong with chocolate chips!)

  4. These cookies look fabulous! I just need a big glass of milk!

  5. JEP August 21, 2013 Reply

    3 of my favorite ingredients all wrapped-up in one cookie! It will be best if I make half a batch and the recipe will be easily to do so.

  6. Kendall Stark August 21, 2013 Reply

    As always, Jennifer, your photos are positively exquisite! I must try these cookies ASAP! Do you think I could make them in bar form? Thank you!

    • Author
      jennifer August 21, 2013 Reply

      Thank you, Kendall! I think these would work as bars. There’s a lot of dough, so I’d try a 9″x13″ pan. The cookies are soft, so the only issue would be if the bars would be sturdy enough.

      • Kendall Stark August 23, 2013 Reply

        OK, I’ll get on it!

  7. Joanne August 21, 2013 Reply

    I am in AWE of how thick these are! The perfect cookie.

  8. Marcie August 21, 2013 Reply

    These cookies look just incredible — so thick and packed with so many things I love!

  9. Oh my, these look so chewy and delicious! I love this combination, and cant wait to bake these cookies!!!

  10. Becca @ Crumbs August 22, 2013 Reply

    A classic but it looks SOOO good! I’m the same as you, craving chocolate now after a summer of fruits

  11. You can’t go wrong with a classic like these. What I wouldn’t give for a couple to go with my afternoon tea!
    PS. I’m loving the new look!

  12. Dee August 27, 2013 Reply

    Too much vanilla extract, is it really 2 TABLEspoons?

    • Author
      jennifer August 27, 2013 Reply

      Dee, that’s right. This is a big batch recipe!

  13. Kim Vause August 28, 2013 Reply

    These look so good! Seriously made me want to make some cookies now!

  14. Betty September 11, 2013 Reply

    It would be great if people would make the recipe first before commenting. I am sorry to report that we thought they didn’t have much flavor. I made them without altering the recipe at all. I had to add peanut butter frosting to give them some taste. They were nice and moist though. I’d suggest if anyone wants to try them to make half the recipe first. The recipe makes a lot of cookies.
    Some of your other recipes that I’ve tried have been very good and I’ll continue to try them. So thanks for sending out the newsletter.

  15. sheerah September 17, 2013 Reply

    I just made these. They are fabulous. So addictive. They really are oatmeal cookies AND choco chip cookies AND peanut butter cookies — best of all three worlds. Thanks for this recipe. I’m going bake another batch tomorrow for a friend.

  16. Dierdre September 27, 2013 Reply

    I NEVER have had a cookie turn out exactly like the pictures but this one sure did! All that butter and no spreading. Excellent recipe!

    • Dierdre September 27, 2013 Reply

      I did only use 1 tablespoon of vanilla because I use double strength Mexican vanilla – soooo yummmy!

  17. Gina Carbino October 28, 2013 Reply

    I used 2 teaspoons of vanilla. 2 tablespoons seemd like way too much, just couldn’t bring myself to do it. Let me know if that measurement is accurate and I will try it. I also ommitted the choc. Chips and added peanut butter m&ms. They were s big hit.

    • Author
      Jennifer McHenry October 28, 2013 Reply

      Hi, Gina. 2 tablespoons is correct, but feel free to dial it back if you like. Keep in mind this is a really big batch of cookies, so that much vanilla shouldn’t be overwhelming.

  18. Shelbey December 4, 2013 Reply

    Hi Jennifer! I wanted to share with you that these cookies are my pastry-chef-husband’s new favorite for me to make him. Thanks for making me look good! 😉 And btw, yumm!!

  19. Patty W. December 6, 2013 Reply

    My son requested cookies with his birthday dinner, instead of cake. I found this recipe and tried it. Wow they are amazing!!! I might have to make another batch because they were a big hit with everyone. Thanks for this faboulous recipe.PS.. I followed the recipe completely and they came out perfect.

  20. Lauren K. December 10, 2013 Reply

    These cookies came out great! I used half chocolate chips and half raisins and everyone loved them.

  21. nolesar pena January 5, 2014 Reply

    Can I use oil instead of butter in the recipe?

    • Author
      Jennifer McHenry January 5, 2014 Reply

      You can, although it will very likely change their texture a good bit. I’ve not tried oil in this recipe, but I would use about 75-80% of the amount of butter listed.

  22. Denise Ross January 6, 2014 Reply

    Would it matter if I used Old Fashoned Rolled Oats instead of Quick Cooking?? Just asking, that’s what I have!

    • Author
      Jennifer McHenry January 6, 2014 Reply

      Hi, Denise. They are generally interchangeable, so it should be fine.

  23. lynn January 21, 2014 Reply

    Why my dough so dried and I have to press hard to form the shape. This is quite big portion. If 1st time bake, half of the portion will be better.

  24. Kim Gowdy January 26, 2014 Reply

    I reduced the chocolate chips by 1/2 cup and added some coconut! Thanks for the GREAT recipe!

  25. LIesl February 20, 2014 Reply

    My New Years resolution is to make a different kind of cookie every week! These cookies are wonderful!

  26. Brenda March 8, 2014 Reply

    My new favorite… I love the combo of oatmeal, choc chips and peanut butter. Full of flavor and perfect thickness and texture. I used whole wheat flour and put the dough in the fridge for a few hours before baking. Delish!!!

  27. Sara March 12, 2014 Reply

    These are in the oven right now! I can’t stop eating the raw dough, though, it is so fabulous. I added a large handful of dried cherries because I had them in the cabinet…

  28. Cait April 16, 2014 Reply

    Lovely. Delicious.

    I made this recipe as written (though I chickened out and only used 1.5 tablespoons vanilla). It makes a huge batch of dough. But it is DEVINE dough. I only made one dozen and refrigerated the rest for when we have guests coming for Easter next weekend but I’ve caught my husband stealing dough (something he never does with other cookies I make!)

    They bake up perfect and don’t spread. These would probably be good with Hershey kisses snuggled on them after they bake too!

    Wonderful cookie. Bravo!

  29. Joanne May 14, 2014 Reply

    Can you substitute wow butter for the peanut butter. I want to make these cookies for school but it’s a peanut free school .

    • Author
      Jennifer McHenry May 15, 2014 Reply

      Hi, Joanne. I’m not familiar with wow butter, so I can’t give you a definitive answer. My suggestion would be to follow the product’s guidelines for substitution.

  30. Paige May 19, 2014 Reply

    I made these cookies for dinner tonight and my husband, toddler, and two dinner guest fully voted that they were delicious! Thanks for the delicious and easy recipe!


  31. mopsy June 12, 2014 Reply

    Did anyone need to adjust the sugar after using natural or sugar free peanut butter? I added a 1/4 cup more white sugar (would be equiv. to 1/2 cup when making full recipe), but it didn’t seem to do the trick. The chips I used were on the bitter side of bittersweet, so that may have affected it too. :)

  32. Angie August 26, 2014 Reply

    Just made these and they are DELICIOUS!!! I found the recipe on Pinterest and was not disappointed. This is the perfect cookie – a little crisp on the outside from the PB (I used crunchy, yum!) and soft but still chewy on the thick inside. THANK YOU!!! This is going to become one of my go-to recipes!

    • Author
      Jennifer McHenry August 27, 2014 Reply

      Angie, I’m so glad you liked them! They’re one of my favorites!

  33. Vidya December 26, 2014 Reply

    The recipe turned out awesome. Had to add about 1/4 cup sugar. Loved every bite….Making the second batch today…Wohooo

  34. Caitlin August 4, 2015 Reply

    Just made a half batch of these and used an ice cream scooper to portion the cookies. It made about 12 giant, delicious cookies. I also used dark chocolate chips. Love that these aren’t overwhelmingly sweet and come out so round and fluffy! This recipe is a keeper!

  35. Ellen@BakeItWithBooze September 13, 2015 Reply

    Perfect cookies! I made these yesterday and followed to the recipe to the “T,” including all the vanilla. Half semisweet, half milk chocolate chips. Refrigerated a bit prior to baking and in between batches (it’s really hot here). I used a #60 scoop (a slightly rounded tbsp) and made exactly 6 dozen. Delicious, soft and perfectly sized. Dough was tough to resist…Great recipe and a keeper! Thanks, Jennifer!!

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