The best of three cookies in one: Peanut Butter Oatmeal Cookies with Chocolate Chips. These are nutty, chewy, chocolatey—an irresistible cookie combination!
I love a good chocolate chip cookie. And a good oatmeal cookie. And a good peanut butter cookie. These Peanut Butter Oatmeal Cookies with Chocolate Chips combine the deliciousness of ALL THREE COOKIES in one!
This recipe is from a 1980s church cookbook. It creates a chewy cookie, courtesy of the old fashioned oats. It’s also packed with peanut butter flavor. And of course the chocolate! It has chocolate chips both in the dough and on top.
There’s just something about that peanut butter + chocolate flavor (like in these No-Bake Special K Bars) that hooks me every time!
I recently served these to guests, warm from the oven, with a scoop of chocolate peanut butter ice cream. It was a chocolate peanut butter lover’s dream!
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- Use old fashioned oats for best results. They retain their texture better than instant oats.
- I suggest using regular (not natural) peanut butter for this. I used JIF creamy.
- We’ll push down the cookie dough lightly with a fork before baking, just like with traditional peanut butter cookies. This is so the cookies will spread slightly instead of ending up domed.
- I like serving these warm from the oven. You can put them in the microwave for 10 seconds to mimic that just-baked taste!
- Old fashioned oats are best for this recipe—they keep their texture when baked into the cookie.
- Use regular (non-natural) peanut butter, such as JIF or Skippy. I recommend creamy instead of crunchy.
- Brown sugar adds a hint of molasses flavor and prevents the cookies from spreading too much.
- Since there are plenty of oats to hold the dough together, we just need 1 cup of all-purpose flour.
How to make peanut butter oatmeal cookies with chocolate chips
Start by creaming the peanut butter and softened butter in the bowl of a stand mixer until smooth and fluffy. You can also use a large bowl and a hand mixer.
Add the brown sugar and beat until smooth.
Add the egg and water, beat, and scrape down the sides of the bowl.
Then, add the flour, salt, baking powder, baking soda, and oats. The mixture will be thick.
Set aside ½ cup of the chocolate chips, and add the remaining chocolate chips to the dough. Beat to combine.
Use a cookie scoop to measure 2-tablespoon sized balls of dough, and place on a cookie sheet.
Use a fork to flatten the tops of the cookie dough balls slightly. Place 3–4 of the reserved chocolate chips on top of each ball of cookie dough.
Bake for 10–12 minutes at 350°F, or until the edges are golden brown and the cookies no longer look doughy in the center.
Can I make peanut butter oatmeal cookies ahead of time?
You can easily make these cookies several days in advance of serving them. However, I think they taste best while warm from the oven. You can mimic that fresh-from-the-oven flavor by microwaving the cookies for 10 seconds, or putting them in a 350°F oven for 2 minutes.
Storage and freezing
Store cookies in a tightly sealed container for up to 1 week.
You can also freeze the cookies, before or after baking, for up to 3 months. Place either the dough or the baked cookies in an airtight container or a resealable freezer bag before placing them in the freezer.
More old fashioned cookie recipes
Here are a few more old fashioned favorites!
- Chocolate Marshmallow Cookies
- Corn Flake Cookies
- Grandma’s Cocoa Drop Cookies
- Easy Sour Cream Cookies
- No-Bake Special K Bars
- Grandma’s Chewy Coconut Bars
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Peanut Butter Oatmeal Cookies with Chocolate Chips
- ½ cup butter softened
- ½ cup creamy regular peanut butter, non-natural
- 1 cup brown sugar, packed
- 1 egg
- ¼ cup water
- 3 cups old fashioned oats
- 1 cup flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups chocolate chips, divided
- Place the softened butter and peanut butter in the bowl of a stand mixer. Mix on high until light and fluffy. Add the brown sugar and mix again.
- Add the egg and water, and slowly beat until combined. Scrape down the sides of the bowl.
- Add the oats, flour, baking powder, baking soda, and salt. Beat on low just until combined. Add 1½ cups of the chocolate chips and stir to combine.
- Use a cookie scoop or scoop a heaping tablespoon of dough onto a sheet pan. Repeat with additional dough, leaving about 2 inches in between cookies.
- Use a fork to gently press down the dough so it’s flattened slightly. Divide the remaining chocolate chips evenly over the top of the cookie dough pieces (about 3–4 chocolate chips per cookie), pressing them in slightly so they stick.
- Bake for 10–12 minutes, or until golden brown on the edges. Let cool for 5 minutes, then remove them from the pan to cool completely.