These peanut butter oatmeal chocolate chip cookies are the cookie to make when you just can't pick one flavor to cure your cookie craving. They have the delicious roasted flavor of peanut butter, the chewy texture of an oatmeal cookie and plenty of melty chocolate chips.
I like to make these cookies extra large like you would buy in a fancy bakery. They bake up with soft middles, chewy edges and are just a little bit gooey in the center. Even though a little chill time is required for this recipe, these delicious cookies are totally worth the wait! Peanut butter lovers will go crazy for these cookies!
If you're a cookie fanatic like me, you should also check out my gluten free oatmeal cookies, my gluten free peanut butter cookies, or these amazing gluten free monster cookies.
Ingredient Notes
This peanut butter oatmeal cookie recipe uses simple ingredients, most of which are pantry staples. It is both gluten free and dairy free as written.
- Vegan Butter - I use Country Crock plant butter in most of my recipes, but any stick type vegan butter should work fine. If you're not dairy free, use regular unsalted butter in the same measure.
- Peanut Butter - For the best results, you're going to want natural peanut butter here (the kind you need to stir). Popular no-stir brands (Jif, Skippy, etc) have extra ingredients added which will change the outcome. I typically go for Smuckers Natural creamy peanut butter or Justin's peanut butter.
- Gluten-Free Oats - Use old-fashioned oats in these cookies. Quick oats won't provide the same results. If you're following a gluten free diet, make sure to buy certified gluten free oats since this is an ingredient that is prone to gluten contamination. I usually buy Bob's Red Mill brand.
- Gluten-Free Flour Blend - Again, I use Bob's Red Mill 1-to-1 gluten free flour blend. This is my go-to brand for cookies. You can use your favorite brand, but ensure it contains xanthan gum or a similar binder. I haven't tested this recipe with any other brands of flour, so I cannot guarantee the results.
- Dairy-Free Chocolate Chips - For this recipe I used a mixture of dairy free milk chocolate chips and semi-sweet chocolate chips. Dark chocolate chips would also work great here. The chocolate chips in the photo are oat milk chocolate chips from Endangered Species brand. Enjoy Life also makes a rice milk chocolate chip that works great.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free? - Use unsalted butter in place of the vegan butter, the measurement is the same. Use your favorite gluten free chocolate chips in place of the dairy free ones mentioned above.
- More peanut butter - Replace some of the chocolate chips with peanut butter chips for extra peanut butter flavor. Note: Reese's peanut butter chips are gluten free but not dairy free.
- More crunch - Add in some roasted peanuts or use crunchy peanut butter for a little extra crunch.
- Make smaller cookies - The cookies shown above are made from 4-ounce dough balls and they are quite large. If you prefer a smaller cookie, use a regular size cookie scoop and bake for about 12 minutes.
- Allergic to Peanuts - I have a family member who cannot eat peanuts, so I usually sub half sunflower seed butter and half cashew butter. To me the combination of the two tastes the closest to roasted peanuts.
How to Make Peanut Butter Oatmeal Chocolate Chip Cookies
These peanut butter oatmeal cookies are easy enough to make, but I do recommend using an electric mixer. You will need to allow about two hours of chill time to let the oats absorb some of the liquid from the recipe - otherwise your cookies will spread into a puddle when baked. So don't rush things!
- STEP 1: Combine the butter and peanut butter in a large bowl. Beat with the paddle attachment on medium speed until smooth.
- STEP 2: Add in the white sugar and brown sugar. Beat again for about 4-5 minutes until the mixture is lighter in color and fluffy.
- STEP 3: Add the vanilla extract. Then add in the eggs one at a time beating for about 30 seconds after each addition.
- STEP 4: Combine the oats, flour, baking powder, baking soda, and salt in a small mixing bowl. Stir well to mix.
- STEP 5: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Stir until just combined.
- STEP 6: Add in the chocolate chips and pulse the mixer a few times to distribute them evenly.
- STEP 7: Cover the mixing bowl with plastic wrap and refrigerate for 2 hours.
- STEP 8: Portion the cookie dough into 4 ounce dough balls and place them on a parchment paper lined baking sheet. Now you're ready to bake!
Expert Tip
Because of the size of these cookies, they will be a little underbaked when you take them out of the oven. It's important to let the baked cookies
cool on the baking sheet for a full 15 minutes as they will continue to cook slowly. This will give you thick, gooey cookies with chewy edges.
Storage
Store leftover cookies in an airtight container at room temperature for 3-4 days. Because these cookies are baked with soft centers they will not dry out for several days unlike traditional oatmeal cookies.
More amazing cookie recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- ½ Cup Vegan Butter room temperature
- ½ Cup Peanut Butter
- 1 Cup Light Brown Sugar
- ½ Cup Sugar
- 2 teaspoons Vanilla Extract
- 2 large Eggs room temperature
- 1 ½ Cups Gluten Free Oats
- 1 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- ¾ Cup Allergen Free Milk Chocolate Chips
- ¾ Cup Allergen Free Semi-Sweet Chocolate Chips
Instructions
- Combine the butter and peanut butter in the bowl of an electric mixer. Beat on medium speed until smooth and creamy.½ Cup Vegan Butter, ½ Cup Peanut Butter
- Add the brown sugar and granulated sugar and beat again for 4-5 minutes. The mixture should be lighter in color and fluffy. Scrape down the sides of the bowl.1 Cup Light Brown Sugar, ½ Cup Sugar
- Add the vanilla extract. Then add in the eggs, one at a time, mixing about 30 seconds after each addition.2 teaspoons Vanilla Extract, 2 large Eggs
- Combine the gluten free oats, gluten free flour, baking powder, baking soda and salt in a small bowl. Stir well.1 ½ Cups Gluten Free Oats, 1 Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, 1 teaspoon Kosher Salt
- With the mixer on low speed, slowly add in the dry ingredients. Stir until just combined.
- Add in the chocolate chips and pulse the mixer a few times to get them evenly distributed. Make sure to scrape down the bowl with a rubber spatula to ensure everything is evenly mixed all the way to the bottom of the bowl.¾ Cup Allergen Free Milk Chocolate Chips, ¾ Cup Allergen Free Semi-Sweet Chocolate Chips
- Cover the bowl with plastic wrap and refrigerate for 2 hours or longer.
- In the last 30 minutes of chilling, preheat the oven to 400 °F (204 °C). Line two baking sheets with parchment paper.
- Scoop the cookie dough into 4-ounce balls (about ⅔ cup) and place them on the prepared baking sheet leaving plenty of space. Do not flatter the cookie dough balls.
- Bake in the preheated oven for 15 minutes. Remove from the oven and cool on the baking sheet for an additional 15 minutes, which continues to slowly bake the cookies.
Notes
- Not Dairy Free? - Use unsalted butter in place of the vegan butter, the measurement is the same. Use your favorite gluten free chocolate chips in place of the dairy free ones mentioned above.
- More peanut butter - Replace some of the chocolate chips with peanut butter chips for extra peanut butter flavor. Note: Reese's peanut butter chips are gluten free but not dairy free.
- More crunch - Add in some roasted peanuts for a little extra crunch.
- Make smaller cookies - The cookies shown above are made from 4-ounce dough balls and they are quite large. If you prefer a smaller cookie, you can make them 2-ounce balls (about ⅓ cup) and bake for only 12 minutes.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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