Peanut Butter Oatmeal Chocolate Chip Cookies

November 24, 2014

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Here you have it, my new favorite peanut butter cookie!! I love that these cookies are soft, moist and chewy all at once and of course the fact that they are loaded with peanut butter and chocolate chips. I’m not normally so obsessed with peanut butter cookies but I’m truly in love with these! I think I ate 5 today and I still want more. Somebody hide these things, they’re dangerous.

Peanut Butter Oatmeal Chocolate Chip Cookies | Cooking Classy

I made these irresistible cookies with none other than one of my favorite kinds of peanut butter, SKIPPY Peanut Butter. SKIPPY is a brand I have long loved and trusted. My mom always kept it stocked when I was a kid and now it’s what I keep stocked in my pantry. It’s perfectly smooth and creamy and it enhances any recipe I add it to. Me and my kids also love it for that classic quick lunch of peanut butter and honey sandwiches. It only makes sense to add it to this cookie recipe I created to make one incredible SKIPPY YIPPEE cookie!

With all the holiday baking just around the corner, trust me you need to add these to that list! Your kids will love them, your parents and friends will love them and of course, you will love them. I’m certain these will be going in my weekend cookie rotation. Not only that but I will be adding these to the holiday party I will be hosting for all of my family this year. I know they are all going to fall in love just as my husband, my kids and I all did.

Happy baking and enjoy!

Peanut Butter Oatmeal Chocolate Chip Cookies | Cooking Classy

5 from 6 votes

Peanut Butter Oatmeal Chocolate Chip Cookies

Soft and chewy perfectly flavorful peanut butter cookies swirled with outs and studded with chocolate chips.
Servings: 18
Prep20 minutes
Cook20 minutes
Ready in: 40 minutes

Ingredients

  • 1 cup (140g) all-purpose flour
  • 2/3 cup (65g) rolled oats (old fashioned)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (4 oz) unsalted butter, softened
  • 2/3 cup (144g) packed light brown sugar
  • 1/3 cup (73g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2/3 cup (168g) SKIPPY® Creamy Peanut Butter
  • 1/2 cup (3 oz) semi-sweet chocolate chips
  • 1/2 cup (3 oz) milk chocolate chips

Instructions

  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking powder, baking soda and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar. Mix in egg and vanilla, then blend in peanut butter.
  • With mixer set on low speed slowly add in dry ingredients and mix just until combined. Stir in semi-sweet and milk chocolate chips.
  • Scoop dough out about 2 1/2 Tbsp at time (using a cookie scoop or two spoons, one to scoop and the other to drop the dough. Or you can let it rest at room temp for about 15 minutes and you should be able to roll them into balls for more uniform shapes), and drop onto Silpat or parchment paper lined baking sheets.
  • Flatten cookies slightly then bake in preheated oven 9 - 10 minutes (they'll look slightly under-baked). Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
Nutrition Facts
Peanut Butter Oatmeal Chocolate Chip Cookies
Amount Per Serving
Calories 259 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 24mg8%
Sodium 122mg5%
Potassium 147mg4%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 19g21%
Protein 4g8%
Vitamin A 189IU4%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
This post is sponsored by SKIPPY, however all thoughts and opinions are 100% my own.

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28 Comments

  • Alex

    Everyone loves these. I lower the sugar a bit. Americans love sweet.

  • Colette

    My cookies were a little different. I used different ingredients for some:
    1/2 all purpose flour & 1/2 Buckwheat organic flour
    1/4 c butter & 1/4c country crock (ran out of butter)
    1/3c Splenda
    Crazy Richard’s 100% Peanuts Natural P.B. (creamy)
    Only semi-sweet choc. chips
    Everything else was as the recipe directed. I used a Ninja mixer.
    Delicious! I probably could have used a little less buckwheat flour. Turned out great but look and taste a little different. This is the first time I’ve ever enjoyed cookie dough. I love this recipe. Thank You! Oh, taking out about 9.5 minutes was perfect. (Another batch went longer -not as good.)

    • Jaclyn

      Jaclyn Bell

      That should be fine but I’d use a few extra tablespoons to make up for the nuts in it.

  • Sharlene

    These cookies are delicious, this will be my go to recipe from now on.

  • Cristina Mihaela Mihai

    Dear Jaclyn,
    I totally love this recipe, I have tried it twice in a week, because the cookies were just splendid. I loved the taste, the consistency. Second time I tried it with 1 cup of oats and turned out just as great, it was a suggestion from my husband who loves oats.
    Do you have a similar recipe, where the peanut taste is stronger? :D I have seen there are plenty variations, wouldn’t know which one to try.
    Kind regards,
    Cristina

    • Jaclyn

      Jaclyn Bell

      The 3 ingredient peanut butter cookies have the most pronounced peanut butter flavor, I’d suggest those. I’m so glad you enjoyed these cookies Cristina! Thanks for your review!