Peanut Butter Oatmeal Cookies With Chocolate Chips

I make these peanut butter oatmeal cookies throughout the year, as after-school snacks, lunchbox additions, weekend treats, and even around the holidays. They’re soft, chewy, naturally gluten-free, and come together with simple ingredients like natural peanut butter, oats, and a little sweetness. They feel a bit more wholesome than typical cookie recipes but still taste like a treat, with perfect peanut butter flavor, slightly crispy edges, chewy centers, and melty chocolate chips.

Ingredient Notes And Substitutions

This recipe requires just nine simple ingredients to create the best taste and texture. Here are my notes about a few of the key components: 

• Oats: I use old-fashioned oats (aka regular rolled oats) for a thick, chewy dough. Quick oats or steel-cut oats will not work the same, so I don’t recommend them. A nutritious ingredient, oats are naturally gluten-free, but I always look for certified gluten-free options to eliminate the chance of cross-contamination at the mill.
• Peanut butter: I use natural creamy peanut butter at room temperature or heated slightly so it has a pourable consistency. I don’t recommend chunky peanut butter for these cookies, because it makes the dough difficult to mix.
• Sugar: I typically use granulated sugar (white sugar) to sweeten the dough. However, I’ve also tested this recipe with coconut sugar, and it works just as well. I don’t recommend brown sugar as it makes the cookies too soft and adds a molasses flavor that is better suited for other recipes.
• Chocolate chips: I prefer dark chocolate chips or semi-sweet chocolate chips, but milk chocolate chips are also great. Or, feel free to omit them.

Find the ingredient list with exact measurements in the recipe card below.

Make These Dairy-Free

I typically use real unsalted butter for a richer flavor and a bit of calcium, but these peanut butter oatmeal cookies can easily be made dairy-free. To do so, use solid coconut oil instead of butter, and either omit the chocolate chips or use dairy-free chocolate chips. 

Bake, Let Cool, And Enjoy 

One of my favorite things about this recipe is that the cookies can be eaten pretty much right away out of the oven. There’s nothing worse than having a cookie craving and then having to wait hours for the dough to chill and even longer for the cookies to cool.

Once baked, I let my peanut butter oatmeal cookies cool for just a few minutes on the baking sheets. Then, I skip the wire rack and enjoy them warm while the chocolate is still soft and melty. Of course, they’re just as delicious once fully set, and I often keep a batch on hand for quick snacks, lunchboxes, or an easy afternoon treat with a cup of my favorite coffee.

Storage Directions

Once my peanut butter oatmeal cookies have cooled completely, I store them in an airtight container at room temperature. They stay soft and chewy for up to 4 days. To keep them around a little longer, transfer the cookies to the fridge for up to 1 week. To serve, seat them at room temperature for a few minutes to soften and bring back their chewy texture.

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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