Food You Can Eat: Peanut Butter Oatmeal Chocolate Chip Cookies

For size reference, the image shows the cookies on a small 7.5” diameter plate.

This recipe is a mélange of three classic cookie recipes, and it makes a tasty soft-cookie result. It results in four to six+ dozen cookies, depending on size, but you may cut the ingredients in half for a smaller batch, or you can freeze them, or share them as a treat with coworkers or neighbors.

After preheating your oven to 350 degrees, you will need:

  • 1 cup (2 sticks) unsalted butter (unsalted is important in this recipe)
  • 1 and 1/3 cups smooth peanut butter
  • 3/4 cup crushed, unsalted peanuts (again, unsalted is important)
  • 2 cups packed light brown sugar
  • 4 large eggs
  • 1 and 1/2 teaspoons vanilla
  • 2 cups flour (I used half white and half whole wheat)
  • 1 and 1/2 heaping teaspoons baking soda
  • 2 cups old fashioned Quaker oats
  • 1 bag (12 oz) Semi-sweet chocolate chips

In a large mixing bowl, cream together the butter, peanut butter, and sugar; add the eggs one at a time, mixing until smooth; mix in the vanilla. Stir in the flour, baking soda, and oats. Fold in the crushed peanuts and chocolates bits. (Note: any small chocolate will do, so if you have quality dark chocolate available to cut into small chunks, have at it.)

[Now for the interesting part. You can make huge cookies: scoop out a 1/4 cup of dough, roll it in a ball that you flatten slightly, place it on a cookie sheet at least 2 inches apart from the next cookie, and bake for 18-20 minutes. I did not do this, because we are on the cookie rationing plan™ here.]

Scoop generously rounded tablespoons into balls onto your cookie sheet and bake for 9-10-11 minutes. The range of times is because you know your oven, and you really do not want to over-bake these cookies – they should be soft and chewy. My oven cooks hotter on the third batch than it does on the first batch, so I reduce the minutes accordingly.

The result is a soft, chewy yummy cookie with an ever so slight toffee undertone – enjoy!

About Elliecoo 518 Articles
Four dogs, one partner. The dogs win.


  1. A friend of mine moved into a new place and I’m sure he’d appreciate some huge Peanut Butter Oatmeal Chocolate Chip cookies as a house warming gift. And if a few of them find their way into my mouth, oh well. 

  2. These look really good. Is it important to use unsalted everything else because the salt is in the peanut butter? I usually get a natural peanut butter which is peanuts only, but I’m going to guess this recipe relies on a more traditional salt+sugar peanut butter. I know the two don’t tend to function the same in recipes, so I wouldn’t want to make that mistake.

    • In that case, salted butter and crunchy PB it is. I bet if you did that and just didn’t add the tsp of salt that is typically in cookie recipes you’d probably still land on the net negative side of salt use. 

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