Chocolate Chip Peanut Butter Oatmeal Cookies
Chocolate Chip Peanut Butter Oatmeal Cookies loaded with semi-sweet chocolate chips are so, so good. You’re going to just love the way these cookies smell baking in your oven, and even more the way they taste after a long day or work and school!
I really enjoy baking for my kids, but even better, I love baking with them. Yes, it’s messy; yes, it takes longer. It’s just one of those things you have to juggle as a mom – but there are so many teachable moments and skills when you’re cooking with kids.
Now, this recipe is a combination of my three favorite cookies – the classic chocolate chip, with oatmeal, and peanut butter. They are soft like peanut butter cookies should be, and a little chewy like a good oatmeal cookie.
The whole wheat flour, oats, and ground flaxseed are wholesome ingredients that make this a healthier treat than some others of its kind (especially store-bought!) You could use dark chocolate chips if you want some extra antioxidants.
🧂 Ingredients
- Butter
- Peanut butter
- Brown sugar
- Egg
- Vanilla
- Salt
- Baking soda
- Cinnamon
- Ground flax seed (optional)
- Rolled oats
- All-purpose flour
- Whole wheat flour (OR additional all-purpose flour)
- Semi-sweet chocolate chips
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪Instructions
- Preheat the oven to 350-degrees and line your baking sheet with parchment paper.
- In a small bowl, combine the butter and peanut butter.
- Microwave about 1 minute until melted, and stir to combine.
- Beat in the brown sugar.
- In a medium bowl, beat and egg with the vanilla.
- Stir the butter and peanut butter into the wet ingredients.
- Now add all of the dry ingredients into the wet ingredients and mix well.
- Fold in the chocolate chips.
- I use a ½-inch cookie scoop ((You can also use a tablespoon if you don’t have one) and roll small balls of dough, then gently flatten with the palm of your hand.
- Bake 8-10 minutes until the edges are golden brown.
- Let set 2 minutes before removing to a cooling rack.
Equipment
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- Measuring Spoons
- Liquid Measuring Cup
- Dry Measuring Cups
- Large Mixing Bowl
- Stand Mixer
- Baking Sheet
- Spoon OR Cookie Scoop
📖 Variations
- Instead of flax seed, you could use wheat germ, or sweetened flaked coconut.
- If your family enjoys nuts, use 1/4-1/2 cup of chopped walnuts, almonds, or pecans.
- Use only a 1/2 cup of semi-sweet chocolate chips and substitute dark chocolate, white chocolate or even butterscotch chips for the other half.
🍴 Serving Suggestions
Serve with a glass of cold milk and watch your kiddos grin ear-to-ear while munching on these yummy cookies!
⏲️ Storage
Cookies will last 5-7 days in an airtight container at room temperature. (These are my favorite containers.)
Bonus tip – the dough freezes great, so double the batch and throw half in the freezer for another day! Make sure you label your freezer bag.
😋 Similar Recipes
- Monster Cookies
- Blueberry Oatmeal Cookies
- Pumpkin Butterscotch Chocolate Chip Cookies
- Brown Sugar M and M Cookies
- Best Chocolate Chip Toffee Cookies
- Double Chocolate Chip Cookies
Chocolate Chip Peanut Butter Oatmeal Cookies
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Ingredients
- ½ cup butter
- ¾ cup peanut butter
- ¾ cup brown sugar
- 1 egg
- ½ teaspoon vanilla
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 tablespoon ground flax seed optional
- 1-¼ cup rolled oats
- ½ cup all-purpose flour
- ¼ cup whole wheat flour OR additional all-purpose flour
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350-degrees and line your baking sheet with parchment paper.
- In a small bowl, combine the butter and peanut butter.
- Microwave about 1 minute until melted, and stir to combine.
- Beat in the brown sugar.
- In a medium bowl, beat and egg with the vanilla.
- Stir the butter and peanut butter into the wet ingredients.
- Now add all of the dry ingredients into the wet ingredients and mix well.
- Fold in the chocolate chips.
- I use a ½-inch cookie scoop ((You can also use a tablespoon if you don’t have one) and roll small balls of dough, then gently flatten with the palm of your hand.
- Bake 8-10 minutes until the edges are golden brown.
- Let set 2 minutes before removing to a cooling rack.
Equipment
- Spoon
Notes
- Instead of flaxseed, you could use wheat germ or sweetened flaked coconut.
- If your family enjoys nuts, use ¼-1/2 cup of chopped walnuts, almonds, or pecans.
- Use only a ½ cup of semi-sweet chocolate chips and substitute dark chocolate, white chocolate, or even butterscotch chips for the other half.
- Cookies will last 5-7 days in an airtight container at room temperature.
- Bonus tip – the dough freezes great, so double the batch and throw half in the freezer for another day! Make sure you label your freezer bag.
Nutrition
Cooking with Toddlers
For my two-year-old, there’s lots of opportunity for sensory play and hand-eye coordination, as well as colors and counting. Scooping, mixing, dumping, and stirring are all great fun. Oatmeal Sensory Play is one of Olivia’s favorite activities. To avoid having mis-measurements in your recipe, give your little one their own mixing bowl and spoon. Talk about the different colors and textures – the flour is white and soft, the sugar is brown and crumbly, the peanut butter is sticky. Use the chocolate chips to practice counting, and as a reward for good listening!
Cooking with Preschoolers/Kindergartners
For my five-year-old, there’s even more precise hand-eye coordination skills, as well as measuring skills, simple math, letter and word recognition – leveling the flour, measuring ingredients, and cracking eggs are all great teachable moments. Have your preschooler/kindergartner help you find the ingredients by looking for the spice that starts with C. Use a smaller measuring cup than needed to make a small math problem – 1 ‘scoop’ plus 1 ‘scoop’ equals 2, etc.
