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Peanut butter and chocolate lovers rejoice! I’ve combined at least 3 delicious cookies into 1 mouthwatering recipe with my big fat peanut butter oatmeal chocolate chip cookies. Consider yourself warned: these cookies are exploding with flavor, unapologetically thick, and hopelessly irresistible. They’re guaranteed to satisfy almost every cookie craving.

One reader, Dyna, says: “Hands down the BEST cookie recipe I have ever made, and I’ve made a lot of cookies in my time as a 50-something, mother of three. An incredibly satisfying cookie experience. All the extra notes and suggestions too were spot on. Following those tips made for a beautiful, delectable cookie! Thank you for putting this out there into the world for all to enjoy.”

peanut butter oatmeal chocolate chip cookie

A cookie to end all cookies, these big fat peanut butter oatmeal chocolate chip cookies are a mouthful. I was inspired to try these decadent treats after seeing the cover of my cookbook, Sally’s Cookie Addiction, for the first time. The glorious monster cookies gracing the book cover are loaded with M&Ms and can be found in Chapter 2.

This recipe, however, skips those rainbow candies and focuses instead on a flavor relationship like no other. Chocolate chips and peanut butter. It’s a match made in cookie heaven! In this recipe, we’re combining that perfect pairing with textured oats to achieve the thickest, richest, and most satisfying cookie.

peanut butter oatmeal chocolate chip cookies on a cooling rack

Video Tutorial

Tell Me About these Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies

  • Texture: Loaded with so many delicious add-ins, these cookies have chewy edges, soft centers, and are unbelievably thick. (I’m always shocked by how thick they turn out.) 
  • Flavor: Ordinary chocolate chip cookies are buttery sweet on their own, but the peanut butter-chocolate pairing here brings a delicious decadence to these cookies. 
  • Ease: Simple to make, the dough comes together in just minutes using a few staple pantry add-ins like old-fashioned oats and peanut butter. Make them for same-day snacking or prepare them ahead of a special occasion (see Note).
  • Time: This dough can be prepped and chilled in under an hour. 20 minutes in the refrigerator (the same amount of time we chill dough for brownie cookies) helps the oats soak up some moisture and prevents the cookie from overspreading. 

Recipe Testing: What Works & What Doesn’t

  1. The weight of peanut butter. This cookie dough is adapted from my oatmeal chocolate chip cookies. The addition of peanut butter here, however, can weigh down the dough. To counter this, I add baking powder for lift
  2. A spreading solution. When testing the recipe, I found the cookies weren’t spreading enough. I decided to swap the quantities of granulated sugar and brown sugar. Granulated sugar – dry and thin – helps increase cookie spread. Brown sugar–moist and thick–keeps cookies compact. Increasing the granulated sugar makes all the difference in this dough for the perfect spread. You won’t even miss that extra brown sugar flavor because the peanut butter is our front-runner. 
  3. Fewer oats + more chocolate. When testing, I originally had a higher quantity of oats in the cookies. I decided to reduce that amount to make room for more chocolate chips. Can you blame me? 
peanut butter oatmeal chocolate chip cookie broken in half and stacked on a cooling rack

Choosing the Right Ingredients: Best Peanut Butter to Use

Peanut butter.  Though natural-style peanut butter is my #1 choice for eating and snacking, I recommend using non-natural peanut butter for this particular cookie recipe. Natural peanut butter can be used in my regular peanut butter cookies (though the cookies are a little crumblier than intended), but it’s not ideal for today’s recipe. Instead, use Jif or Skippy. You can use creamy or crunchy, but I prefer creamy peanut butter as crunchy can make the cookies taste a little dry. You need 1 cup of peanut butter for this recipe.

Room temperature butter. Like my basic soft chocolate chip cookies, the base of today’s oatmeal cookie recipe is creamed room temperature butter, granulated sugar, and brown sugar. You can’t cream butter and sugar together if the butter is too warm or too cold. (It usually spells disaster for your cookies!) Room temperature butter is about 65°F (18°C). It’s cool and slightly firm to touch, not warm or slippery. I recommend placing your butter on the counter for 1 hour prior to beginning the recipe to achieve ideal “room temperature” butter. If you don’t have an hour, here is my trick to soften butter quickly. You need 1 cup of butter for this cookie dough.

Peanut Butter Oatmeal Chocolate Chip Cookie Dough

After you prepare the peanut butter oatmeal chocolate chip cookies dough, chill it for 20 minutes in the refrigerator. After chilling, it’s time to scoop the dough and bake the cookies. Each cookie uses 2 Tablespoons of dough. Arrange the cookie dough balls 3 inches apart on your baking sheet. These cookies are large, so I use a medium cookie scoop and overflow it with dough (since the medium only holds 1.5 Tablespoons.)

Peanut butter oatmeal chocolate chip cookie dough
peanut butter oatmeal chocolate chip cookie dough on baking sheet before baking
peanut butter oatmeal chocolate chip cookies on a baking sheet after baking
peanut butter oatmeal chocolate chip cookies on a baking sheet after baking

More Quick Cookie Recipes

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peanut butter oatmeal chocolate chip cookie

Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 32 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Big fat peanut butter oatmeal chocolate chip cookies are easy, thick, and exploding with peanut butter, oats, and chocolate chips to satisfy your cookie cravings.


  • 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks; 235g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (260g) creamy peanut butter
  • 2 teaspoons pure vanilla extract
  • 2 cups (180g) old-fashioned whole rolled oats
  • 2 and 1/2 cups (450g) semi-sweet chocolate chips, plus more for topping if desired


  1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
  6. Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks!
  7. Cookies stay fresh covered at room temperature for up to 1 week.


  1. Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Peanut Butter: Use a non-natural peanut butter like Jif creamy or Skippy creamy. I do not suggest using natural style or oily peanut butter as both produce crumbly, fragile, and sandy tasting cookies. (Try this flourless peanut butter oatmeal cookie if you want to use natural!) Crunchy peanut butter is OK, but I find the cookies taste a little dry with it.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: peanut butter oatmeal cookies

Reader Questions and Reviews

    1. This is probably the best comment I’ve EVER EVER seen. Great to see kids having a hobby as great as baking. Kudos to the parent(s)

  1. Followed this recipe to the letter and was SO excited. Ended up with paper thin, extra crispy, flat cookies. Not sure what went wrong. I still have most of the dough in the fridge, since my first couple batches that went in the oven came out so poorly. Most of my recipes come from Sallys Baking Addiction, so I don’t know what I did wrong!

    1. I recently made these cookies, my husbands fav recipe of all time, and I read all the comments. After refrigeration, my batter felt quite soft, and comment section said they do spread. I added a bit of flour. I shouldn’t have. They would not spread at all! First tray were lil balls after cooking! I laughed and pressed a glass into the rest of the dough balls. Today I’m going to do it again! Please pray they don’t over spread! hahaha my joys of baking… always a funny disaster!

  2. These cookies are amazing. I did substitute the butter and used crisco baking sticks instead and added butterscotch chips as well as chocolate chips. i will definately be making these again as they are hit in my household.

  3. One more tip for cookies that have peanut butter in them is…natural peanut butter is more likely to spread. I prefer natural peanut butter but after some mishaps with spreading I tend to use traditional PB for baking. The last batch I made of these cookies, I used half natural and half Jif ( that’s all I had left from my Christmas baking), I did get more spreading from this batch than I had from the previous two batches I made with a regular PB but he spread was not excessive since I froze them before baking. And the edges were turned out to be SO SO SO buttery and crunchy and adding the natural PB (to me) bumped up the PB flavor so I will probably do it this way going forward. I just LOVE this recipe, they have been a huge hit!!

  4. Sally, you never disappoint! You are my go to site for recipes now! These cookies are fantastic!

  5. I’ve read your cookbook and loved it! My son’s birthday is next week and he asked for oatmeal peanut butter cookies without chocolate chips. Please help me….

    1. You can leave them out without any other changes. Enjoy!

  6. I made these cookies., Recipe was simple but holy cow so many chocolate chips. Personally I would prefer more oats and less chocolate. Will play with the recipe next time.
    That being said my Husband LOVED them & I’m sure the Grandkids will as well.
    Thanks for the recipe!

    1. Fantastic—I’m not an experienced cookie baker but these are by far the best I’ve ever baked. Note: I ran out of rolled oats and used about 1/2 steel cut oats. The cookies had quite an interesting little crunch…but delicious. Later I read that you have cook the steel cut and add a bit of flour. Lol.

  7. I made these and added a cup of raisins to the recipe and decreased the chocolate chips by a half a cup oh my gosh these might be the best cookies I have ever tasted

  8. My husband and I have always loved Sally’s cookie recipes, and now this recipe may be my last. IT IS SO FANTASTIC I NEVER WANT TO EAT ANOTHER CHOCOLATE CHIP COOKIE BUT THIS ONE EVER!! We love them, followed the recipe and cannot stop eating them. Thick, soft and peanuts, loads of chocolate and the chewiness of the oatmeal. There is no way there is a better cookie. Make them, you will fall in love with them. I am devouring them right now as I type this. Thanks Sally!

  9. Tasty but I found the dough to be crumbly. I was hoping when the chocolate chips melted, it would bring the cookie together. Sadly no. Baked cookies were also crumbled. I made as directed. Ideas for what may have gone wrong? I baked 1/2 the dough. Stuck the other half in the fridge, hoping to think of what I can add to the remaining dough

    1. Hi SallyAnn! How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. Too much flour in the dough would lead to dry and crumbly cookies. You can read more about properly measuring baking ingredients in this post.

  10. I love this recipe, I made PB chocolate chip last wk and wanted to try oatmeal with PB I looked it upon and came across your recipe and give it a try and my goodness! they came out prefect, I use butterscotch chips instead and it was delicious. I will be making more. And instant oatmeal I used the mix fruit kind to that has walnut, dates and raise . very delicious than you for your recipe.

  11. Love this recipe. Versatile too as you can add and subtract goodies at your choosing. I added raisins and walnuts by substituting part of the chocolate chips (1 cup of each). They were yummy! Thanks!!

  12. This is the fave cookie recipe at our house. The balance of peanut butter, oats and chocolate is perfect – and because there’s not a lot of flour since it also uses oats, it makes perfect gluten free cookies using an all purpouse gf flour, without changing the recipe at all! Wether making them gluten free or not, they are delish!
    Thank you, it’s a keeper!

  13. Perhaps a silly question, but there’s no reason we couldn’t make smaller cookies with this recipe, is there? Would it affect the bake time to make them smaller?

    1. Hi Tara, Just roll the dough into smaller balls. The bake time might be slightly shorter!

  14. Me and my family loved these cookies! They were hit and will be definitely be making more of these soon! This recipe did not disappoint.

  15. I had tried these at my friend’s house and fell in love, and her mom gave me the recipe afterwards. This was a few years ago and I have made these multiple times since then. Not very pocket-friendly, but DEFINETLY THE BEST COOKIES I HAVE EVER HAD

    1. Hi Kathryn, we haven’t tested it but let us know if you do!

  16. These cookies are so simple and quick to make. My family devoured these. This recipe is a keeper!

  17. Can this recipe be used to make cookie bars instead of cookies?

    1. Hi Becky, you can definitely try these in a 9×13 inch pan to make cookie bars. We’re unsure of the exact bake time needed, but you can follow the baking time and temperature for our Chocolate Chip Cookie Bars as a guide. Enjoy!

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