If you are a cookie fanatic, these peanut butter oatmeal chocolate chip cookies are guaranteed to become one of your all-time favorites. Chocolate chip, peanut butter, and oatmeal are all popular choices on their own, and these cookies combine the best of the best into one fantastic cookie!

A stack of peanut butter oatmeal chocolate chip cookies next to a glass jar of milk.

What you have here is the ultimate trifecta of cookie goodness:

Peanut butter? Check.

Oats? Check.

Chocolate Chips? Check.

A great big thank you to Jane, a reader who so kindly sent me this recipe as a thank you for sharing my recipes. She received this recipe from her mom, who found it on the back of a flour bag years ago and they have been a staple in her house ever since. I can certainly see why!

Soft and tender from the peanut butter, a slightly toasted flavor and chewy from the oats, and just the right amount of sweetness from the chocolate chips.

These cookies have garnered countless 5-star reviews from readers who have been making them for over a decade now!

We talked about the big three ingredients that pack a lot of flavor, but let’s go into a little bit more detail below:

  • Creamy Peanut Butter – For this recipe, I recommend using commercially processed peanut butter (like Jif or Skippy) for the best results. Natural peanut butters are too oily. You could also substitute a processed almond butter, like Barney Butter.
  • Chocolate Chips – We use traditional semi-sweet chocolate chips, but feel free to mix things up with milk chocolate chips, dark chocolate chips, or white chocolate chips.
  • Oats – For this particular recipe, I recommend using old-fashioned rolled oats (NOT quick oats); this will give you the best flavor and texture.
Peanut butter oatmeal chocolate chip cookie dough mixed together in a glass bowl.

The rest of the ingredients for these cookies are pantry staples, such as flour, butter, sugar, brown sugar, baking soda, salt, and vanilla extract.

Optional Add-Ins

While I absolutely love this recipe as-is, it’s a great base peanut butter oatmeal cookie recipe to use with your favorite add-ins. I recommend keeping the oats in there and playing around with different substitutions for the chocolate chips. Some ideas for you if you’d like to experiment with other flavors:

  • Other Chocolate Chips – As mentioned above, you could use milk, dark, or white chocolate chips, or a combination of any of them!
  • Chocolate Chunks
  • Butterscotch Chips
  • Raisins or dried cranberries
  • ​Chopped nuts, such as walnuts or pecans

How to Make Peanut Butter Oatmeal Chocolate Chip Cookies

This is a very straightforward cookie recipe that utilizes a classic mixing technique:

  1. In a medium bowl, whisk together the flour, baking soda, and salt.
  2. Using a large bowl and handheld electric mixer or in the bowl of a stand mixer, cream together the butter, peanut butter, sugars, and vanilla extract. Mix in the egg, then on low gradually add the flour mixture.
  3. Use a rubber spatula to stir in the oats and chocolate chips.
  4. Use a large cookie scoop (3-tablespoon capacity) to drop cookie dough onto the prepared baking sheets.
  5. Bake until lightly golden and set around the edges. Cool on baking sheet then enjoy!
A cookie scoop sccoping cookie dough for peanut butter oatmeal chocolate chip cookies out of a glass bowl.

Recipe Notes

  • Cookie Size: The large cookie scoop will yield fairly large cookies (the dough balls weighed between 1.5 and 2 ounces). You can use a medium size scoop for smaller cookies, just be sure to reduce the baking time, too.
  • Doneness: The cookies will not look “done” when you pull them out of the oven, but they will continue to cook on the hot baking sheets out of the oven. If they are slightly brown, the edges look just set and they are puffy in the middle they are ready to come out!
  • Storage: These cookies will stay fresh in an airtight container at room temperature for up to about 4 days.
  • Freezing the Cookie Dough: Scoop and roll the cookie dough into balls, then place them on a lined baking sheet or plate and refrigerate for at least 1 hour. Transfer the chilled dough balls to a freezer-safe ziploc bag or airtight container and freeze for up to 3 months. You can bake them from frozen, adding 1 to 2 minutes to the baking time.
  • Freezing Baked Cookies: Once completely cooled, store in a freezer-safe ziploc bag or airtight container with parchment paper between layers for up to 3 months. Thaw in the refrigerator or at room temperature.

Do you have a favorite passed-down recipe from a friend or family member? If so, share it below!

Stainless steel spatula slid underneath of a peanut butter oatmeal chocolate chip cookie on a parchment-lined baking sheet.

More Peanut Butter, Oatmeal & Chocolate Chip Combos:

If you make these peanut butter oatmeal chocolate chip cookies and love them, please stop back and give it a 5-star rating – it helps others find the recipe! ❤️️

A stack of peanut butter-oatmeal chocolate chip cookies next to a glass bottle of milk.

Peanut Butter-Oatmeal Chocolate Chip Cookies

These cookies are a crowd favorite and combine three of everyone’s favorite cookies: chocolate chip cookies, peanut butter cookies, and oatmeal cookies!

  • 1 cup (130 g) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter, at room temperature
  • ½ cup (135 g) creamy peanut butter
  • ½ cup (99 g) granulated sugar
  • cup (71 g) light brown sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • ½ cup (45 g) rolled oats
  • 1 cup (170 g) semisweet chocolate chips
  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

  • Whisk together the flour, baking soda and salt; set aside.

  • On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

  • Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

  • Creamy Peanut Butter – For this recipe, I recommend using commercially processed peanut butter (like Jif or Skippy) for the best results. Natural peanut butters are too oily. You could also substitute a processed almond butter, like Barney Butter.
  • Oats – For this particular recipe, I recommend using old-fashioned rolled oats (NOT quick oats); this will give you the best flavor and texture.
  • Chocolate Chips – We use traditional semi-sweet chocolate chips, but feel free to mix things up with milk chocolate chips, dark chocolate chips, or white chocolate chips.
  • Other Optional Add-Ins – Chocolate chunks, butterscotch chips, raisins, dried cranberries, chopped nuts (walnuts or pecans would be good!)
  • Cookie Size: The large cookie scoop will yield fairly large cookies (the dough balls weighed between 1.5 and 2 ounces). You can use a medium size scoop for smaller cookies, just be sure to reduce the baking time, too.
  • Doneness: The cookies will not look “done” when you pull them out of the oven, but they will continue to cook on the hot baking sheets out of the oven. If they are slightly brown, the edges look just set and they are puffy in the middle they are ready to come out!
  • Storage: These cookies will stay fresh in an airtight container at room temperature for up to about 4 days.
  • Freezing the Cookie Dough: Scoop and roll the cookie dough into balls, then place them on a lined baking sheet or plate and refrigerate for at least 1 hour. Transfer the chilled dough balls to a freezer-safe ziploc bag or airtight container and freeze for up to 3 months. You can bake them from frozen, adding 1 to 2 minutes to the baking time.
  • Freezing Baked Cookies: Once completely cooled, store in a freezer-safe ziploc bag or airtight container with parchment paper between layers for up to 3 months. Thaw in the refrigerator or at room temperature.

Nutritional values based on one serving

Calories: 247kcal, Carbohydrates: 25g, Protein: 4g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 26mg, Sodium: 149mg, Potassium: 143mg, Fiber: 1g, Sugar: 15g, Vitamin A: 200IU, Calcium: 20mg, Iron: 1.4mg

This recipe was originally published in February 2010.

Photography by Whitney Wright



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