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.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
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!
Directions do not tell you to add vanilla extract. Luckily I caught it in the ingredients list.
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.
How was your butter before you made them? Also, you can add more oats to adjust if needed.
Hi, when you first put the cookies on the sheet in ball shapes, do you cook them this way or flatten them before cooking?
I leave them in the ball shape. San
Can I use cashew or almond butter for those who have peanut issues?
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!
Oh I love Mexican vanilla there is nothing better! Glad you enjoyed them. xo San
These sound great! I need to make about 10 dozen cookies for an upcoming event. How many cookies does one batch of this make?
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.
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.
Heather that will work out just fine. Enjoy!
Hello! I’d like to try this recipe, but cutting the amount of sugar, how can I do?
Not really sure – you could always use just a substitute. San
Did not work for me afraid. They stuck to the pan and were super flat.
That is a bummer to hear – sorry they didn’t turn out for you.
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!!
Thank you – thank you and thank you! Yes, I am sure that is what the issue is as well. xo San
So disappointed! I followed directions exactly and cookies were flat and over cooked!!! Waste of ingredients!!
Sorry to hear. What kind of oats did you use?
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.
What kind of oats did you use? I think that may be the issue.
These turned out fabulous for me! Will definitely make again. Yum yum!!
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.
Wow – so happy to hear that your revision was successful and that they tasted great! I will try this sometime. Thanks for sharing. San
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!
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!
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.
Fresh ingredients always make a difference! Thank you!
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!
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!
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!
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?
Thanks!
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.
I LOVE these cookies! They’re three of my favorite cookies all rolled up into one cookie. Om nom nom.
Looks amazingly delicious! Can’t wait to make a basket of this!
These cookies are the best! Thank you for the easy recipe!
These cookies might be my new faves! I used a little less white sugar, dark chocolate chips, and I didn’t have enough oats so I used a little bit of oat flour. They came out perfectly.