Chewy, thick, Peanut Butter Oatmeal Cookies with chocolate chips are a treat that we’ve enjoyed for a lot of years now.

Peanut Butter Oatmeal Cookies with Chocolate Chips

Oatmeal Peanut Butter Cookies

It is no secret that I keep a full cookie jar. I have a house full of boys constantly on the prowl for a snack. I also stash lots of cookies and cookie dough ready to be baked in the freezer to avoid running out.

Oatmeal cookies are such a versatile classic. The nuttiness of the oatmeal and sweet chocolate hit the spot when the mid-afternoon munchies come on. These cookies help fill the gap when dinnertime gets stretched later during the summer.

If you find yourself out of quick oats when making these cookies you can use regular rolled oats. They are fairly interchangeable when baking. The rolled oats will result in a slightly heartier cookie and may take longer to bake.

I like to consider oatmeal cookies breakfast. I mean it is basically a bowl of oatmeal and when peanut butter is added there is your protein. Breakfast, who would argue with that logic?

Oatmeal Peanut Butter Cookies with Chocolate

Peanut Butter Oatmeal Cookies

This recipe multiplies beautifully. I frequently triple it in order to have plenty of cookies to stash in the freezer or to make more Ice Cream Cookie Sandwiches.

When multiplying the recipe, take care not to allow the dough to warm too much. I find it’s helpful to tuck the cookie dough in the fridge between batches. This results in thicker, prettier cookies every time. 

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookie Recipe

  1. Preheat the oven to 350°F. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and then the oats. Stir well to combine and then add the chocolate chips, mixing them in thoroughly.
  2. Use a large cookie scoop to scoop the dough onto a parchment or silpat lined cookie sheet. Roll each ball of dough between your hands to make it smooth and round. (Eight cookies will fit nicely on a half size baking sheet.) 
  3. Bake for approximately 12 minutes, watching closely to make sure they do not over bake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack. Cool completely.
Chocolate Chip Peanut Butter Oatmeal Cookies

I pretty much always have oatmeal cookies on hand – remember those growing boys? Cranberry White Chocolate Oatmeal Cookies have become one of my family’s top 5 favorite cookies. 

These are Orange Spice Oatmeal Cookies are soft, chewy oatmeal cookies with a fantastic orange flavor and a scent that is unforgettable, with a gluten-free version.

If you haven’t tried my Chewy Raisin Baked Oatmeal Cups for breakfast, add it to your list, along with these Apple Oatmeal Cookies.

Oatmeal Peanut Butter Cookies with Chocolate

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Chocolate Chip Peanut Butter Oatmeal Cookies

Chewy, thick, Peanut Butter Oatmeal Cookies with chocolate chips are a treat that we’ve enjoyed for a lot of years now.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 32 cookies (approx 16 sandwiches)
Calories 163kcal

Ingredients

  • cup butter
  • 1 cup light brown sugar
  • cup white sugar
  • 2 eggs
  • teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup, or pancake syrup
  • 1 cup creamy peanut butter
  • 3 cups quick 1-minute oats
  • cup semi sweet chocolate chips

Instructions

  • Preheat the oven to 350°F. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and then the oats. Stir well to combine and then add the chocolate chips, mixing them in thoroughly.
  • Use a large cookie scoop to scoop the dough onto a parchment or silpat lined cookie sheet. Roll each ball of dough between your hands to make it smooth and round. (Eight cookies will fit nicely on a half size baking sheet.) 
  • Bake for approximately 12 minutes, watching closely to make sure they do not over bake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack. Cool completely.

Notes

This recipe multiplies beautifully. I frequently triple it in order to have plenty of cookies to stash in the freezer or to make more Ice Cream Cookie Sandwiches. When multiplying the recipe, take care not to allow the dough to warm too much. I find it’s helpful to tuck the cookie dough in the fridge between batches. This results in thicker, prettier cookies every time. 
 

Nutrition

Calories: 163kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 108mg | Potassium: 109mg | Fiber: 1g | Sugar: 14g | Vitamin A: 76IU | Calcium: 18mg | Iron: 1mg
Oatmeal Cookies with Peanut Butter and Chocolate Chips

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