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

  • Cris

    I would love to make these but I only have semisweet chocolate chips, is that ok?

  • Joy Corbiser

    These cookies are amazing! I had to use a different brand of PB but they still turned out great. I also added a touch of cinnamon and it really enhanced the flavor! I did have a bit of trouble getting the cookies to bake properly. Definitely took longer than the recommended time. I ended up increasing the temp to 375 and that helped. I did make the dough in advance and stored in the refrigerator. Maybe that is why they took so long to bake?

    • Jaclyn

      Jaclyn Bell

      Yes cold do will bake up differently and take longer. So glad you enjoyed them though!

  • Lisa

    What could I use to replace the sugar and brown sugar so that they are healthier? I would like to make these like breakfast cookies. .

    • Jaclyn

      Jaclyn Bell

      Unfortunately without testing I couldn’t say what the best healthy alternative would be to achieve the same texture. I’m not very familiar with those substitutes.

  • Pammi

    Actually a question- why do the peanut butter oatmeal cookies have more flour than oats and the oatmeal cookies have more oats than flour? I love peanut butter cookies but would like more oats

    • Jaclyn

      Jaclyn Bell

      This is just the ratio creating the texture I like best but with some tweaking you should be able to do vise versa.

  • Jocelyn

    These cookies are terrific! My family really enjoyed them. Thanks so much.

  • Amy @ Amy’s Healthy Baking

    PB oatmeal chocolate chip cookies were my favorite as a kid! My mom had this old recipe binder-like thing (more like a photo album with index cards and magazine clippings), and I always flipped through that until I found the page with the cookies. They were the first thing I learned to make by myself! :) Pinned!

  • Elizabeth @ SugarHero.com

    These sound so good! I’m actually not a big fan of plain peanut butter cookies, but I think a bit of oatmeal and a whole lot of chocolate is exactly what I need to get me on the pb cookie train! And your photos are just gorgeous.