These oatmeal peanut butter chocolate chip cookies are thick, chewy, and have crisp edges! Even though there are oats and peanut butter in them, these cookies couldn’t be more soft. They are a must bake!
The Chewiest Oatmeal Peanut Butter Chocolate Chip Cookies
When I was originally recipe testing these cookies, I tried making them in a cast iron skillet. However, I loved this cookie so much, it needed to be in original cookie form!
Since there are oats and peanut butter in the cookie, it can tend to dry out the cookie. I wanted a soft-in-the-middle type cookie, I added an extra egg yolk and cornstarch to make it super chewy!
This is a super thick dough. After you chill it in the fridge for a quick 45 minutes they don’t spread that much in the oven. These cookies are the definition of bakery style cookies!
Tips For Making The Cookie Dough
While normally making cookies is fairly easy, here are some tips to make sure they bake perfectly!
- Flour– Make sure flour is spooned and leveled in a measuring cup, or use the scale! If you compact the flour in a measuring cup, there will be too much flour which will dry out the cookie.
- Room temperature ingredients– Pull the sticks of butter and eggs out of the fridge 2 hours before baking. The butter should be soft and the eggs no longer cold. Room temperature butter is easier to aerate with a mixer which makes a lighter cookie.
- Oats– Make sure the oats are quick oats, they bake faster in the oven. If you only have regular oats, pulse them in the food processor a few times and then measure them out.
- Chocolate chips– Use both regular chocolate chips and mini chocolate chips. It gives a more even dispersal of chocolate in the cookies.
What Type Of Peanut Butter To Use
I recommended using creamy peanut butter. Use the regular peanut butter you can get at your local grocery store. Natural peanut butters would be too wet.
If you do use crunchy peanut butter, it will just be a cookie with extra crunch.
Chilling The Dough
Chilling the dough is SO important. A lot of people want to skip that step because they want cookies right away. However, the butter will be too warm and will cause the cookies to spread.
Once the dough is made, chill the dough for 45 minutes. The butter will begin to solidify and you will end up with thick cookies.
Another tip to prevent cookies from spreading is to use silicone baking mats. The cookies will grip onto the mats and will spread less than if you baked on parchment paper.
Baking The Cookies
These cookies are best if you use an ice cream scoop to scoop the dough. The big scoop will make big cookies! When the cookies are bigger the middle will be softer. I strongly recommend using a big scoop!
If you only have a normal cookie scoop, then fit 12 cookies per cookie sheet. Only bake them for 10-12 minutes. Since they are smaller, it doesn’t take as long to bake.
After scooping the dough with the large scoop, then bake for 14 minutes. They should be lightly golden brown on the edges and slightly underdone in the middle.
Let the cookies sit on the cookie sheet for 4 minutes before transferring to a cooling rack. Sitting on the cookie sheet will allow them to continue to cook and slowly cool down at the same time.
A cookie tip: throw a few extra chocolate chips on top of the cookie straight out of the oven. This will make the cookies look better with chocolate on top.
How To Store The Cookies
I recommend storing the cookies in an air tight container or a storage baggie. Keep the air sealed away to keep them soft. They will be good up to 5 days.
If the cookies are getting towards the end of their life, then warm them in the microwave for 10 seconds
Freezing The Cookie Dough
Instead of freezing already baked cookies, I recommend freezing the cookie dough balls. Wrap the chilled cookie dough balls in cling wrap and store in an air tight container.
Then, when you are wanting to bake them, let them sit on the counter for 30 minutes. Then, bake!
Other Cookie Recipes To Try
- White chip double chocolate cookies
- Butterscotch chocolate chip cookies
- Monster cookies
- Browned butter chocolate chip cookies
Oatmeal Peanut Butter Chocolate Chip Cookies
- 1 cup Unsalted butter room temperature
- 1 cup Brown sugar packed light or dark
- 1/2 cup White granulated sugar
- 3/4 cup Peanut butter creamy
- 2 tsp Pure vanilla extract
- 2 Large eggs room temperature
- 1 Egg yolk room temperature
- 2 1/2 cups All-purpose flour
- 1 cup Quick oats
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 TBSP Cornstarch
- 1 3/4 cup Semi-sweet chocolate chips
- 1/4 cup Mini chocolate chips
- In a medium mixing bowl, sift together the flour, baking soda, and salt. Mix in the quick oats.
- Using a mixer, beat the butter, brown sugar, and sugar together on medium. Beat for 2 minutes on medium until light and fluffy. Add in peanut butter and vanilla. Mix until combined. Scrape the bowl.
- Add in eggs and egg yolk one at time. Mix until combined. Then, slowly add in dry ingredients. Scrape bowl and add in chocolate chips.
- Cover and chill in the fridge for 45 minutes. Preheat oven to 350°F. Line 2 cookie sheets with silicone baking mats or parchment paper.
- Use a large ice cream scoop to scoop dough. Place 6 cookie dough balls per cookie sheet. These make large and thick cookies. Bake for 14 minutes. Top the cookies with extra chocolate chips. Let the cookies sit on the sheet for 4 minutes before transferring to a cooling rack.