Peanut Butter Oatmeal Chocolate Chip Cookies are soft & chewy cookies and are the best oatmeal cookies you will ever have.

The addition of chocolate chips to these oatmeal peanut butter chocolate chip cookies makes my heart swoon. My secret to these cookies are they are made with no flour!

The best part about this oatmeal cookies recipe is that the cookie dough is seriously addictive.

If it wasn’t obvious yet, cookies are my weakness and my to-go-to when in the mood for something sweet.

Honestly, I would always rather make my Best Ever Chocolate Cake BUT that just takes more time compared to a batch of cookies. So I lean towards cookies.

A couple of weeks ago I made my husband’s Chewy Oatmeal Peanut Butter Butterscotch Cookies and he loved them. But I am more of a chocolate chip fan, so I switched up the chips in the cookie and viola – you have these little bites of heaven.

I love chocolate chips in just about anything. My son Cannon loves them in pancakes, and my son, Madden loves them in banana muffins. My girls love them in cakes – like in the Triple Chocolate Pumpkin Cake or my pumpkin bread recipe.

Whether you love oatmeal, peanut butter, or chocolate chips – you will love this chewy cookie combo. The best part is no flour! So enjoy these from our famous cookie jar to yours. XOXO San

How do I make Chewy Oatmeal Peanut Butter Chocolate Chip Cookies?

Preheat oven to 350 degrees F (175 degrees C).

In a large mixing bowl, beat butter and peanut butter until well combined.

Add brown sugar and sugar and beat until smooth.

Beat in eggs and vanilla.

Add honey and baking soda and mix in.

Stir in oats and chocolate chips. Use a cookie dough scooper to put on an ungreased cookie sheet.

Bake for 11-12 minutes.

Do not overbake, or they will be too dry. These cookies are flat and chewy – take them out at 12 minutes, cool them on the pan for a few minutes, then remove them from the pan and enjoy!

Looking for other peanut butter cookie ideas?

Try these Healthy Peanut Butter Banana Cookies, Best Ever Soft Peanut Butter Cookies, or these delicious Double Chocolate Peanut Butter Cookies.

Don’t forget to pin this to your favorite Pinterest board for later.

Peanut Butter Oatmeal Chocolate Chip Cookies

Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
Servings: 48 cookies
Calories: 174 kcal
Peanut Butter Oatmeal Chocolate Chip Cookies are soft & chewy, easy to make, and are the best oatmeal cookies you will ever have.


  • 3 eggs
  • 1 1/2 cups packed brown sugar
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 2 teaspoons baking soda
  • 1/2 cup butter
  • 1 1/2 cups peanut butter
  • 4 1/2 cups rolled oats
  • 11.4 ounce bag chocolate chips


  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large mixing bowl beat together butter and peanut butter until well combined. Add brown sugar and sugar and beat until smooth.
  • Beat in eggs and vanilla.
  • Add honey and baking soda and mix in. Stir in oats and chocolate chips.
  • Use a cookie dough scooper to put on un-greased cookie sheet. Bake for 12 minutes.
  • Do not overbake.
  • These cookies are flat and chewy – take them out at 12 minutes, cool on the pan for a few minutes then remove from pan and enjoy!
Serving: 1cookieCalories: 174kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 3gCholesterol: 16mgSodium: 110mgPotassium: 92mgFiber: 1gSugar: 16gVitamin A: 90IUCalcium: 23mgIron: 0.6mg
Tried this recipe?Let us know what you think!

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    1. Im confused. Help! Ingredients says Baking soda…which is bicarb??
      The method says baking powder…..since this recipe has no flour i decided to go for the baking soda (bicarb) option. Its now baking!

      1. Thanks for letting me know the recipes is correct it is baking soda. I have updated the directions! THANK YOU!

  1. Was so excited to try these and I had to check ingredients a few times. They turned out really flat and stuck to my cookie sheets. Not at all looking like the pictures.

    1. Alison – did you use baking soda? I am sorry they didn’t work for you. We have made these several times and never had them not turn out. Another thing did you use butter? My husband made these with margarine and they don’t turn out.

      1. My cookies came out the same: super flat and either an unbaked texture or burnt (tried to change up the times). I even refrigerated some to see if that would help keep them from spreading so thin. I was SO excited to try these, and then so disappointed in how they turned out. Any suggestions are appreciated.

    2. I had the same problem! I didn’t use as much oats but all the other ingredients were correct. I don’t know what I did wrong but I just made them into balls and stuck them in the fridge and they worked out:)

      1. I had the exact same problem. I peaked from my cookie sheet and am thinking I will do just as you did; put into balls and refridgerate. I followed recipe exactly too 🙁

  2. I only had 1 cup of brown sugar but found these are plenty sweet with that amount. I think I could have cut back a bit on the white sugar, too. I also cut back on the chocolate chips to one cup. Plenty! I loved the outcome and will certainly make these again. Mine turned out pretty much like the pictures. Thanks for a great recipe.

  3. This might be a stupid question, but how much fits in a cookie dough scooper? I don’t have one! I’m guessing about a tablespoon? Thanks! Can’t wait to make these 🙂

  4. I thought the lack of flour was a typo but these turned out great. I only had 1/4 cup of butter so I used 1/4 cup of butter flavored Crisco and they are fine.

    1. 5 stars
      The recipe made 54 cookies, by measuring out 31g of cookie dough each. These cookies are OUTSTANDING! I added 1 cup chopped salted P-nuts.

  5. Great recipe and great cookies! We all love them and the recipe makes a large batch. I didn’t change a thing and they turned out perfect. Will definitely make them again!

  6. Made these with {good: Land o’ Lakes] margarine and baked them on parchment – turned out great! Have friends who are gluten sensitive so will share with them. This recipe makes a huge batch of cookies (6 dozen!) and doesn’t lend itself to cutting any of the quantities. Nice and chewy – great texture! At some point will try without chocolate chips; maybe put raisins in part of the dough – should be delicious! Thanks so much for the great recipe!!

  7. These turned out great for us. Hubby LOVES them. Crispy on the outside, but still chewy. Thanks, this one is definitely a keeer!

  8. Chilling the dough helps them not spread. These are my fav cookies and I always chill the dough for several hours before baking. And take them out at exactly 12 minutes. Also HAS to be rolled oats. Batter is very thin if quick oats is used. Don’t ask me how I know. Lol

    1. When I make these I am not thinking about the sugar in them. But that is a great option for those who need to do so. Thanks for the suggestion.

  9. These cookies are my families new favorite, yummy peanut butter, oatmeal and chocolate cant go wrong there, YUMMY!!

  10. I followed this recipe and ended up with puddled cookies, one cookie sheet had to come out after 6 minutes because it was burning..I put the left over batter in a small round baking dish and made it into a Cookie Crisp.

  11. Hi, when you first put the cookies on the sheet in ball shapes, do you cook them this way or flatten them before cooking?

  12. I only had unsalted butter so I added 1/2 teaspoon on salt to help cut the sweetness plus I didn’t put the honey in. I added two teaspoons of Mexican vanilla instead of 1 teaspoon. OMG super yummy cookies!!!! They will be added to my Christmas cookies list!

  13. These sound great! I need to make about 10 dozen cookies for an upcoming event. How many cookies does one batch of this make?

  14. Hi Sandra, I made these last night and they turned out great! I did omit white sugar, by mistake and they were perfect with only the brown sugar. Plenty sweet. I chilled the dough and used a large ice cream scoop and flattened them a bit.
    Thank you for sharing the recipe. I have a picture but not sure how to post here.

  15. I followed the directions and as I was mixing in the oatmeal, noticed your instruction don’t mention adding the vanilla that is listed in the ingredients. I added it in afterwards just in case. First pan in the oven now.

  16. I’m guessing most people who end up with flat cookies are using quick oats. There’s a major difference – DON’T use quick oats! Ours turned out great using regular oats and your recipe as stated. Thanks for some great cookies!!

  17. Going into this I was super excited they looked amazing and fluffy. But making them the were flat… I found they lacked a penut butter taste and had way to much oat meal. And theybdidnt cook right either under cooked or burnt! I was very up set in making these.

  18. Can you leave out the brown sugar? I didn’t have any brown sugar so I just used the white sugar and they are delicious . I used more peanut butter. They came out golden brown.

    1. Wow – so happy to hear that your revision was successful and that they tasted great! I will try this sometime. Thanks for sharing. San

  19. Hi great recipe. Does the dough stay “together’ or does it fall apart? ALSO, does the cookie turn out dry? Alot of oatmeal cookies get over baked & turn out dry, hard & crumbly. Thank you! Now I have to look at your other cookie recipes. Yumm!

    1. In my experience it is slightly crumbly dough but holds together. I’ve found using regular creamy peanut butter like Skippy or Jif and baking exactly as long as the recipe calls for really helps them turn out soft! It does look doughy at first but does set while cooling. I hope you enjoy the cookies!

  20. These are the best chewy oatmeal/pb cookies ever. Old fashion oats, real butter, fresh eggs and they turned out perfect. I used a tablespoon.

  21. I was so excited to make these and just before putting them on the baking sheet, I tried to find the amount of cookies the recipe makes (so I could figure out how big to make them). I believe my scoop is an ice cream scoop and not meant for cookies because it’s huge. As I was looking, I read some comments and saw a few about how they didn’t turn out and one reason they may not turn out, is if margarine is used… Well of course I had used becel. I wanted to give margarine users some hope!! After tweaking the oven temperature and size of the dough balls, they turned out perfectly!! I went from 350°f to 325°f because I remembered after the first sheet that my oven is on the powerful side. The recipe made 6 dozen cookies using a 1 tbsp measuring spoon (made perfect round balls with one flat side). The balls did not stayed formed well if there was too many chocolate chips in the scoop. Thanks for this recipe!! It’s a keeper!

  22. 5 stars
    These turned out perfect! I was a little nervous with some of the reviews – I wonder if their baking soda was old/expired? They are soft and chewy with just a little crunch on the edge. I love them!

  23. 5 stars
    Cookies were a hit! The cookie monster, my hubby, said these were the best cookies yet! I halved the recipe due to the yield and everything was still great!

  24. I made these, yummy!! But… I have a lot of leftover dough left. Can I leave it in the fridge for a few days later or have you frozen your dough with success?


    1. Hi Elizabeth! I’m so glad you enjoyed them. You can keep it stored in the fridge for up to 3 days, or seal and store in the freezer for a couple months before letting come to room temp and baking.

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