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Peanut Butter Oatmeal Chocolate Chip Cookies

When your husband wants peanut butter but your favourite is oatmeal chocolate chip there has to be a compromise, right? Well, hopefully this satisfies everyone's sweet tooth. Unless you're the type that likes oatmeal raisin, because then I can't help you.

These are slight salty, starting with the peanut butter flavour, then you get the chewy, soft oatmeal and chocolate chip goodness. Bake a little less if you want soft and chewy and leave them in just few minutes longer if you want a crisper cookie. Just be sure to not leave them too long as they do firm up as they are cooling.


Peanut Butter Oatmeal Chocolate Chip Cookies

Yield: 3 dozen


  • 1/2 cup natural peanut butter

  • 1/2 cup butter, softened

  • 1/2 cup granulated white sugar

  • 1 cup light or dark brown sugar, lightly packed

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 cups all purpose flour

  • 1 1/4 teaspoons baking soda

  • 1 teaspoon cinnamon

  • 1/2 teaspoon kosher or sea salt

  • 2 1/2 cups old fashioned oats

  • 1 cup milk or semi-sweet chocolate chips


  1. In stand mixer or large bowl, cream together butter, peanut butter, white and brown sugar for 1-2 minutes. Add in eggs and vanilla and mix on high for 2-3 more minutes until almost fluffy.

  2. In separate bowl, stir together flour, baking soda, cinnamon and salt until thoroughly combined. Slowly add to the wet mixture while mixing until it is just combined. (Do not overmix - makes for tough cookies!)

  3. With the mixer on low, slowly add in oats until just combined. Lastly, stir in chocolate chips by hand so as not overmix the dough.

  4. Cover and refrigerate for 1 hour. (or longer and bake them off as needed)

  5. Preheat oven to 350 F. Scoop out heaped tablespoon of dough (see image below) and roll gently into a little ball. Again, do not over handle the dough, just shape it slightly. Place cookie dough balls 1 1/2 inches apart on lined baking sheet. Bake for 11-13 minutes, depending on your oven, until just golden brown.

  6. Allow to cool on pan for 5 minutes before transferring to wire rack to cool completely. Or even better, enjoy them while still slightly warm from the oven.

Recipe Notes

  • You can substitute almond or cashew butter if peanut allergies are a concern. Just be sure to use natural, unsweetened nut butters.

  • You can replace some of the chocolate chips with peanut butter chips to amp up the peanut butter flavour! We love Reese’s.


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