Chocolate Chip Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies . . . packed with M&M’s, peanut butter, oats, and chocolate chips, these cookies are sure to become a favorite!

We love jazzed up peanut butter cookies at our house! Reese’s Peanut Butter Pudding Cookies and White Chip Peanut Butter Oatmeal Cookies are two more favorites.

Chocolate chip cookies = yum, peanut butter cookies = yum, oatmeal cookies = yum. Chocolate chip oatmeal peanut butter cookies = triple yum! Every bite of these chewy peanut butter oatmeal cookies is packed with something tasty. You’ll love them!

We call these “Oat-rageous Chocolate Chip Peanut Butter Cookies”. You can call them whatever you want and they will still be over the top yummy! You just can’t go wrong with a chocolate and peanut butter combination.

 I got the recipe for these cookies from a friend over a decade ago. They have been a family favorite since then. We love that they are soft, chewy and crunchy and loaded with chocolate. They turn out perfect every time I make them, and they are always a hit.

Her recipe just called for chocolate chips, and I made them that way for years. Then one time I tried using M&M’s instead, and my kids loved them. Our favorite variation is to use half chocolate chips and half M&M’s. I don’t know anyone who can resist a cookie filled with M&M’s, do you?

So good! Make sure you have a tall glass of milk handy. They are perfect for dunking. 🙂

How to Make Peanut Butter Oatmeal Chocolate Chip Cookies

• butter
• creamy peanut butter
• white sugar
• brown sugar
• egg
• vanilla extract
• flour
• old fashioned rolled oats
• baking soda
• baking powder
• salt
• chocolate chips
• M&M’s (optional)

• Adjustable Measuring Cup – so much easier than trying to scrape the last bit of peanut butter out of your measuring cup!
• Cookie Scoop – I have a few of these in different sizes and brands. They are a great way to make sure all your cookies are the same size so that they will bake evenly.

What kind of oats should I use for these oatmeal cookies?

Regular old fashioned rolled oats work the best. Quick oats can be used in a pinch, but they tend to make the cookies more dry and crumbly. Instant oats are definitely not recommended.

What kind of peanut butter works best for peanut butter oatmeal cookies?

I like using Skippy or Jif brand. Creamy works better than crunchy. If you have to use crunchy peanut butter, add an extra tablespoon or two of peanut butter.

How to Store Peanut Butter Cookies

These cookies will keep for several days at room temperature if stored in an airtight container. They also freeze well. I just place them in freezer ziplock bags and they last in the freezer for up to six months. 

Can I freeze this cookie dough?

Although I am a huge fan of rolling cookie dough into balls and freezing it, I’m not a fan of freezing oatmeal cookie dough. I find that the oats absorb moisture, making the cookies turn out a bit dry. For this recipe I recommend freezing the cookies instead of the dough.

• Chewy Chocolate Chip Cookies
• Old Fashioned Peanut Butter Cookies
• White Chip Peanut Butter Oatmeal Cookies
• Peanut Butter Snickers Cookies
• Oatmeal Toffee Cookies

If you like this recipe, I’d appreciate it if you’d rate and pin it. Thanks!

Chocolate Chip Peanut Butter Oatmeal Cookie Recipe

Yield: 3 dozen

Chocolate Chip Peanut Butter Oatmeal Cookies

Print

Peanut butter cookies loaded with oats, chocolate chips, and M&M's.

Prep Time 10 minutes

Cook Time 9 minutes

Total Time 19 minutes

Ingredients

• 1/2 cup butter or margarine
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/3 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups flour
• 1/2 cup oats
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 cups chocolate chips or M&M’s (or some of both)

Instructions

1. Cream butter, peanut butter, and sugars in a large bowl; beat in egg and vanilla. Stir in dry ingredients, chocolate chips, and M&M's.
2. Drop by spoonfuls onto silpat lined or lightly greased cookie sheets. Flatten slightly.
3. Bake at 350° for about 8-9 minutes or till lightly browned on the edges. Cool for 2-3 minutes, then remove to cooling racks..

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 139Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 100mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 2g