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–+ servings
A pile of oatmeal peanut butter chocolate chip cookies with 1 cookie with a bite missing on top.
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5 from 2 votes

Oatmeal Peanut Butter Chocolate Chip Cookies

These thick and fluffy oatmeal peanut butter chocolate chip cookies are easy to make. They are large, chewy, and thick.
Prep Time10 minutes
Cook Time14 minutes
Chilling Time45 minutes
Servings: 20 cookies
Calories: 378kcal
Author: Stephanie Rutherford

Ingredients

  • 1 cup Unsalted butter room temperature
  • 1 cup Brown sugar packed light or dark
  • ½ cup White granulated sugar
  • ¾ cup Peanut butter creamy
  • 2 teaspoon Pure vanilla extract
  • 2 Large eggs room temperature
  • 1 Egg yolk room temperature
  • 2 ½ cups All-purpose flour
  • 1 cup Quick oats
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • ½ tablespoon Cornstarch
  • 1 ¾ cup Semi-sweet chocolate chips
  • ¼ cup Mini chocolate chips
US Customary - Metric

Instructions

  • In a medium mixing bowl, sift together the flour, baking soda, cornstarch, 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.

Notes

Flour- Make sure flour is spooned and leveled or use a scale. Compacted flour can make the cookies dry.
High Altitude Baking- Add an extra 2 ½ tablespoon of flour.
Peanut butter- Use traditional creamy peanut butter only.
Oats- Use quick oats not regular oats.
 
If using a small cookie scoop- line cookie sheet with 12 cookie dough balls. Bake for 10-12 minutes.

Nutrition

Calories: 378kcal | Carbohydrates: 42g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 35mg | Sodium: 174mg | Potassium: 200mg | Fiber: 3g | Sugar: 24g | Vitamin A: 310IU | Calcium: 34mg | Iron: 2mg