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Angled shot of Peanut butter oatmeal chocolate chip cookies with bite taken out and a spoon full of peanut butter in background.

Peanut Butter Oatmeal Chocolate Chip Cookies

Delicious and easy to make. The combination of peanut butter, oatmeal, and chocolate chips makes the perfect cookie everyone will enjoy.

Course Snack
Cuisine American
Keyword butterscotch cookies, chocolate chip, chocolate peanut butter, peanut buttter oatmeal cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 dozen
Calories 122 kcal
Author Taylor Harrison

Ingredients

  • 1 ½ cups margarine or butter softened
  • 1 cup brown sugar packed
  • 1 cup white sugar
  • 1 cup peanut butter smooth
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 2 ½ cups flour all-purpose
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp corn starch
  • 3 cups rolled oats
  • 1 ½ cups chocolate chips

Instructions

  1. Cream first 3 ingredients. Add peanut butter and blend. Add eggs and vanilla and blend. 

  2. Mix together in separate bowl the flour, baking soda, baking powder, and corn starch. Add to the butter and sugar mixture and mix. Add rolled oats and combine. Fold in chocolate chips.

  3. Roll into balls and press with a fork dipped in water. Bake 10-12 minutes at 350° F. Let cool for about 5 minutes on the pan before removing onto a wire rack to cool completely. 

Recipe Notes

Cookies keep fresh covered at room temperature for up to one week, or in the freezer for up to 6 months.

Also, you can keep unbaked cookie dough in the fridge covered for up to 5 days, or in the freezer for up to 3 months. You may need to add an extra minute if baking cookie dough from frozen or let thaw for a few minutes prior.