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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


  1. 3 cups old-fashioned rolled oats
  2. 1/3 cup whole wheat flour
  3. 1 teaspoon baking soda
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon coarse salt
  6. 1 cup packed light-brown sugar
  7. 1 cup granulated sugar
  8. 1 cup (2 sticks) unsalted butter, softened
  9. 1/2 cup natural peanut butter
  10. 2 large eggs
  11. 1 teaspoon pure vanilla extract
  12. 2 cups salted whole peanuts
  13. 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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lauren lauren 6 years
eepgrove, I wouldn't think the white flour would make that much of a difference from the whole wheat. Are you sure you have added the right amount of old fashioned oats? I have made these too and they weren't watery. If you have to add more of something, I would add oats!
eepgrove eepgrove 6 years
I just tried making this with all purpose white flour they turned out way to soupy. What gives?? I added more flour to make the dough more like cookie dough but am not afraid that they will be to cakey. What can I do??
Iveenia Iveenia 7 years
i think all is said here in the comments ;) nothing left but to: :DROOL:
garlandofroses garlandofroses 7 years
Ooohh! I must make these for my family! Thanks!
Skinny-AP Skinny-AP 7 years
These sound excellent, I look forward to making them. Can you please tell me what the Nutritional Facts are??? It is important to me to know what I put in my mouth. I strive to eat good food that is good for me. I look forward to hearing back. Thank you! :)
msdecember msdecember 7 years
O M G!!!!!!
AbbyHintz AbbyHintz 7 years
My in-laws make a cookie like this. I love all the components, but together they lose all the unique characteristics of each that make a peanut butter, oatmeal, or chocolate chip cookie so delicious.
fuzzles fuzzles 7 years
Oatmeal. Peanut butter. Chocolate. What's not to love?!? :feedme:
animatedpunk animatedpunk 7 years
YUMMM! I must try these!
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