Oatmeal Peanut Butter Chocolate Chip Cookies

Simple and delicious Oatmeal Peanut Butter Chocolate Chip Cookies…they’ll soon be everyone’s favorite!

Oatmeal Peanut Butter Chocolate Chip Cookies | oldsaltfarm.com

Oatmeal Peanut Butter Chocolate Chip Cookies

My kids were clamoring for oatmeal cookies this week, and when they do, I usually make Oatmeal Scotchies.  When I realized we were out of butterscotch chips, I decided just to go ahead and use chocolate chips instead, and then I got a little crazy and added some peanut butter too.  Oh MY goodness!  The combination of chocolate and peanut butter is always delicious, and then when you throw in the hearty goodness of the oats, it’s an absolute winning combination.

My kids loved them, and they were gobbled up so fast–I really should have doubled the batch.  I did manage to sneak out a few to save for school lunches, and a few for a friend.  Whether you’re serving them to your family, bringing them to a party, or wrapping up in cute packaging to take to a friend, they’re sure to be a hit!

When it comes to chocolate chips, I prefer milk chocolate, and I like the big fat ones by Ghirardelli best of all.  It adds a higher chocolate to cookie ratio, and I’m all about that. :)

I just love the heartiness of the oats, and the combination of them with the peanut butter and chocolate chips is simply perfection. This is one that’s definitely in our family favorite recipe book! 

Oatmeal Peanut Butter Chocolate Chip Cookies

Oatmeal Peanut Butter Chocolate Chip Cookies

Old Salt Farm
5 from 1 vote
Prep Time 15 mins
Cook Time 12 mins
Course Cookies, Dessert
Cuisine American, Cookies, Dessert

Ingredients
  

  • 1 c. sugar
  • 1 c. packed brown sugar
  • 1 c. peanut butter
  • 1 c. butter softened
  • 2 eggs
  • 2 c. quick cooking oats
  • 1 c. flour
  • 1 teaspoon baking soda
  • 2 c. chocolate chips I use the large Ghirardelli milk chocolate chips

Instructions
 

  • Preheat the oven to 325.
  • Cream together the butter, peanut butter, and both sugars; beat in eggs.
  • Stir together flour and baking soda; add to creamed mixture. Beat just until well mixed.
  • Stir in oats, then chocolate chips.
  • Roll into balls, then roll them in granulated sugar. Place on cookie sheet about 1 inch apart. Use 2 fingers to press them down slightly.
  • Bake 10-12 minutes, or until lightly browned. Cool slightly before removing from pan to cooking rack.
Keyword chocolate chip cookies, cookie recipes, easy cookies, oatmeal cookies, peanut butter cookies

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10 Comments

  1. Oh wow! They look amaaaaazing!
    One question though. I don’t have instant oatmeal at home, and it’s quite expensive to buy here in France! Do you think there’s a way I could replace it with rolled oats? Maybe if I managed to crush them into a powder somehow?
    I’m not sure, I’ve never seen instant oatmeal!

    Anyway, I loooove your blog, it’s so inpirationnal!
    Have a nice day!

    1. Great question! Instant oatmeal is pressed more finely than rolled oats, so it will cook more quickly. Quick cooking oats are the next step up–pressed more finely than rolled oats, but not as fine as instant. You can definitely use rolled oats, but I would probably use just a little less since it’s a little bulkier–you can always add the rest in if the dough is too soft.

      Thank you SO much for stopping by, and please let me know how it goes! xoxo

      1. Aaaaaarg, I was preparing the things I needed to finally bake those delicious-looking cookies, and realized I didn’t have any peanut butter!
        I’ll have to wait a while, I suppose!
        I promise I’ll tell you how it went though =D

  2. I L*O*V*E the Ghirardelli (sp) milk chocolate chips! I will only use that kind in cookies. Their white chocolate chips are pretty amazing too. I’ll have to give this recipe a try! :)

    1. You’ll have to let me know what you think! And yes–I love the white chocolate chips too. Ghirardelli is the best! :)

      1. Alrighty. I just made these, and they are good! I’m in Colorado, so it took a little longer for them to bake. About 15-ish minutes. (I’m not sure if the altitude really had anything to do with it….but it sounds good! Lol!) I’m not a huge fan of peanut butter, but these are pretty delish! Also, I ran out of chocolate chips, and the only thing chocolaty that I had on hand was Hershey’s chocolate bars, so I chopped them up and it worked really well! Thanks for the recipe again!

        1. Thank you so much for the update. I’m glad you noted the additional time–it may help someone else as well. If you’re going to eat peanut butter, this is the way to do it. :)

  3. 5 stars
    Hey!
    I finally got around to making those cookies!
    They’re amaaaaazing!
    I was surprised at how big the batch was, but I froze half of it and baked them fresh a week and some later. It worked surprinsingly well.

    Thank you so much for all those nice recipes!

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