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Peanut Butter Chocolate Chip Oatmeal Cookie Recipe

Oatmeal Cookies With a Peanut Butter and Chocolate Twist

I love oatmeal cookies and peanut butter cookies, so I was thrilled to find a recipe that combines the two! What makes this recipe even more exciting is the addition of chocolate chips; the pairing of peanut butter and chocolate is always divine. These cookies are easy to put together and in less than a hour, you'll have a batch of fresh and scrumptious cookies. I served them with a scoop of ice cream, but a glass milk would be even better. If you love the texture of oatmeal cookies and can never get enough peanut butter and chocolate, keep reading for the recipe.

Peanut Butter and Chocolate Oatmeal Cookies

Peanut Butter and Chocolate Oatmeal Cookies

Peanut Butter and Chocolate Oatmeal Cookies


3 cups old-fashioned rolled oats
1/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
1/2 cup natural peanut butter
2 large eggs
1 teaspoon pure vanilla extract
2 cups salted whole peanuts
2 cups semisweet chocolate chips


  1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
  2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
  3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
  4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
  5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

Makes 6 dozen cookies.

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