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 cookie recipe is that the cookie dough is seriously addictive.
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If it wasn’t obvious yet, cookies are my weakness and my go-to when in the mood for something sweet.
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 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!
How to Make soft & chewy Oatmeal Peanut butter Cookies with Chocolate chips
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!
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Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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!
I am ridiculously in love with oatmeal cookies and these look great!
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!
Thanks for letting me know the recipes is correct it is baking soda. I have updated the directions! THANK YOU!
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.
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.
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.
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:)
Glad that worked for you.
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 🙁
I was just wondering if you finely chopped the oatmeal to make it look like flour?
Shirley – I did not. I left the oats whole. San
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.
Wonderful cookies! Delicious!
Do you melt the butter first? Or use it softened?
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 🙂
Yummy! Thank you.
Can you use any chocolate? Like left over Easter bunny chocolate that I need to use coarsely chopped?
Is this correct – no flour??
Yes that’s correct.
I notice vanilla in the recipe ingredients but not listed in the directions. Might want to edit this
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.
I assume you used quick oats, not old fashioned?
How many servings doesn’t this make?
How many does this make and can it be doubled?
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.
Ingredients list said vanilla extract but didn’t see it in directions?
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!
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!!
Mine turned out a little flat, but I added a little more oatmeal and they were fine.
About how many cookies are made with this recipe?
These turned out great for us. Hubby LOVES them. Crispy on the outside, but still chewy. Thanks, this one is definitely a keeer!
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
Wow! That’s a LOT of sugar!!!! For a healthier option why not use date paste?!
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.
Hi! Can I use natural homemade pb?
Yes. Enjoy!
Thanks, I’ll try and let you know!
These cookies are my families new favorite, yummy peanut butter, oatmeal and chocolate cant go wrong there, YUMMY!!
Directions do not tell you to add vanilla extract