A twist on classic oatmeal cookies – peanut butter chocolate chip oatmeal cookies. A combination of your three favorite cookies all rolled into one.

Imagine one cookie with all your favorite things. For me that’s oatmeal, peanut butter, and chocolate chips! These cookies are soft, delicious, and easy to make. They store really well, too, so I like to make a batch on the weekend for the kids and then hide a few to stick in lunches the rest of the week.

Can you freeze peanut butter oatmeal cookies or oatmeal cookie dough?

Yes! You can can freeze baked cookies by making the batter, baking the cookies, letting them cool completely, and then storing them in an air-tight container. They’ll be good in the freezer for up to two months. Just pull the cookies out about an hour before serving so that they have time to come to room temperature.
To freeze the oatmeal cookie dough, make the dough into balls and then let them freeze for a few hours on the cookie tray (or in a dish so that they aren’t touching much). After the cookie dough balls have frozen through, add them to an air-tight container or a freezer zipper-top baggie. When you are ready to bake the dough, simply preheat your oven, place the frozen cookie dough balls on a baking sheet like you would fresh dough, and bake, adding 2-4 minutes to the suggested cook time, as needed. No need to thaw ahead of time.

What kind of oatmeal is best for cookies?

In oatmeal cookies, old-fashioned oats will give you a chewier texture, and quick oats will be slightly less chewy, but the flavor is the same. It’s really personal preference which one you like better. For this recipe, I like quick oats the best for the softer texture but still great oatmeal cookie flavor.

Peanut Butter Chocolate Chip Oatmeal Cookies

Author: Melissa Griffiths - Bless this Mess
Prep Time: 15 min
Cook Time: 10 min
Total Time: 40 min
Yield: 4 dozen cookies 1x

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Description

A twist on classic oatmeal cookies – peanut butter chocolate chip oatmeal cookies. A combination of your three favorite cookies all rolled into one.

Scale

Ingredients

1 cup unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar (light or dark)
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups quick-cooking oats (also called instant or minute oats)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups milk chocolate chips (or whatever chocolate chips you like)

Instructions

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat.
In a large bowl (or the bowl of your stand mixer), beat together the butter, peanut butter, granulated sugar, and brown sugar, until the mixture is light and fluffy, about 5 minutes (using a hand mixer if you don’t have a stand mixer is a good option).
Add the two eggs and vanilla and mix to combine.
Add the oats, flour, baking soda, baking powder, and salt to the bowl and mix to combine well.
Add the chocolate chips and stir again to combine well.
Let the mixture rest for 5 minutes and then stir again (this give the oats time to absorb some of the moisture giving you the correct cookie dough texture).
Using a cookie scoop or two spoons, place the dough on the baking sheet, about 3 inches apart.
Bake the cookies for 10-12 minutes, until the edges are set and lightly browned.
Remove from the oven and let cool on the baking sheet for 5 minutes before removing from the sheet and placing on a wire rack to cool.
Enjoy right away. Store extras in an air-tight container for up to a week or in the freezer for much longer.