If you can’t decide between peanut butter cookies, oatmeal cookies, or classic chocolate chip cookies, this recipe gives you the best of all three. These Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies are thick, chewy, and packed with rich flavor in every bite.
With creamy peanut butter, hearty oats, and melty chocolate chips, they’re the kind of bakery-style cookies that feel indulgent, comforting, and totally irresistible perfect for satisfying serious cookie cravings.
❤️ Why You’ll Love This Recipe
- Thick & Chewy – The combination of butter, brown sugar, and oats creates an incredibly soft and chewy texture.
- Rich Flavor – The perfect marriage of peanut butter and chocolate.
- Satisfying Size – These are “big fat” cookies, meaning they are substantial and deeply satisfying.
- No-Chill Required – The dough only needs a short 20-minute chill, making them quick to bake.
🛠 Tools You’ll Need
- Large mixing bowl
- Electric mixer (hand or stand) 🎛️
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Medium cookie scoop (or 2 Tablespoons measure)
🥄 Key Ingredients
For the Cookies:
- All-purpose flour – The main dry ingredient.
- Baking soda – For lift and spread.
- Salt – Balances the sweetness.
- Unsalted butter – Softened to room temperature.
- Creamy peanut butter – Use a processed brand (like Jif or Skippy) for best results, not natural-style.
- Brown sugar & Granulated sugar – The mix ensures a chewy texture and crisp edges.
- Large eggs – Binds the dough.
- Vanilla extract – Enhances the flavor.
- Old-fashioned rolled oats – Adds texture and chewiness (do not use instant oats).
- Chocolate chips – Semi-sweet or milk chocolate.
🍪 How to Make Peanut Butter Oatmeal Chocolate Chip Cookies
1. Prepare Oven & Dry Ingredients:
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
2. Cream Wet Ingredients:
In a large bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar together until creamy and smooth. Beat in the eggs one at a time, then add the vanilla extract.
3. Combine:
Pour the dry ingredients into the wet ingredients and mix on low speed until just combined. Do not overmix.
4. Add Oats and Chips:
Stir in the old-fashioned rolled oats and chocolate chips until evenly distributed.
5. Chill Dough:
Cover the dough and chill in the refrigerator for 20 minutes. This helps the cookies maintain their shape and thickness.
6. Scoop and Bake:
Scoop the dough using a medium cookie scoop (about 2 Tablespoons of dough per cookie) and arrange the balls 3 inches apart on the prepared baking sheets. Bake for 10-12 minutes. The edges should be set and lightly golden brown, and the centers should still look soft.
7. Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Tips for Success
- Proper Peanut Butter: Use a processed, creamy peanut butter (like Jif or Skippy). Natural-style peanut butter, which separates, will result in dry, crumbly cookies.
- Room Temperature Butter: Ensure your butter is properly softened to room temperature. This is crucial for a smooth, creamy dough.
- Old-Fashioned Oats: Use old-fashioned rolled oats, not instant or quick oats, for the best texture and chewiness.
- Do Not Overbake: The cookies will continue to set on the baking sheet after they are removed from the oven. Remove them when the edges are set and the centers are still slightly soft.
🆘 Cookie Troubleshooting Guide
Problem: My cookies spread too much and are flat.
Likely Cause: Butter was too soft/melted, or not enough flour was used.
Solution: Ensure the butter is only softened, not melted. If the dough seems too sticky, add 1-2 tablespoons of extra flour. The 20-minute chill is also essential for preventing spread.
Problem: The cookies are dry and crumbly.
Likely Cause: Overmixing the dough or using natural-style peanut butter.
Solution: Mix the dough only until the ingredients are just combined. Switch to a processed, creamy peanut butter for better results.
Problem: The cookies are hard after cooling.
Likely Cause: Overbaking.
Solution: Remove the cookies from the oven when the centers are still slightly soft. They will firm up as they cool.
👩🍳 Pro Chef Tips
- Make Them Giant: For even larger cookies, use a large cookie scoop (3 Tablespoons of dough) and increase the baking time by 1-2 minutes.
- Freezing Dough: The cookie dough freezes beautifully. Scoop the dough balls onto a plate, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding 3-5 minutes to the baking time.
- Salt Sprinkle: For an extra gourmet touch, sprinkle a tiny pinch of flaky sea salt on top of each cookie dough ball before baking.
☕ Perfect Pairings: What to Enjoy with Your Peanut Butter Oatmeal Chocolate Chip Cookies
- Cold Milk: The classic, perfect pairing for any chocolate chip cookie.
- Coffee: A medium roast coffee complements the rich flavors of peanut butter and chocolate.
- Vanilla Ice Cream: Use the cookies to make an incredible ice cream sandwich.
- Peanut Butter Stout: A craft beer with peanut butter or chocolate notes would be a fun adult pairing.
📦 How to Store
- Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Freezer: Store baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature.
This comprehensive guide ensures you’ll create perfect Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies every time, making your baking delightful and delicious!
🍰 More Recipes You’ll Love
- Chocolate Lofthouse Cookies: Your New Favorite Soft & Fudgy Treat! 🍫🍪
- Cookies & Cream Cookies: Your New Favorite Oreo-Filled Treat!
- Delightful Strawberry Swirl Cookies: A Chewy, Fruity Treat! 🍓✨
- The Ultimate Soft Batch Double Chocolate Chip Cookies
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Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies – Thick, Chewy & Ultra-Loaded 🍪🥜
Description
Thick, chewy, and rich cookies combining the flavors of peanut butter, oatmeal, and chocolate chips. They are substantial and deeply satisfying.
Ingredients
Instructions
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Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
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In a large mixing bowl, beat the softened butter and creamy peanut butter until smooth. Add the brown sugar and granulated sugar and continue mixing until the mixture is light and creamy.
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Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
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Add the dry ingredients to the wet mixture and mix on low speed just until no dry streaks remain. Avoid overmixing to keep the cookies tender.
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Gently stir in the rolled oats and chocolate chips until evenly distributed throughout the dough.
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Cover the bowl and refrigerate the dough for about 20 minutes. This step helps the cookies bake up thick and prevents excessive spreading.
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Using a medium cookie scoop (about 2 tablespoons), portion the dough onto the prepared baking sheets, leaving about 3 inches between each cookie. Bake for 10–12 minutes, until the edges are lightly golden and the centers still look soft.
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Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.