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Peanut Butter Chocolate Chip Oatmeal Cookies

A cookie recipe two days in a row you ask?! Why yes I did, and it’s only because I love you and these Peanut Butter Chocolate Chip Oatmeal Cookies so much. And also because I have hardly posted any desserts lately and I am trying to make up for lost time.  Oh, and I believe every day should involve cookies, don’t you agree?

Especially when those cookies are as fluffy and delicious as these!  These Peanut Butter Chocolate Chip Oatmeal Cookies is one of the most delicious cookies I’ve had in a long time and each one is packed with goodies.  My sister-in-law, Missy, turned me on to this recipe after raving about how good they were and how they tasted like bakery-style cookies (even though she neglected to bring me one, so I had to try them out for myself HA HA).  They were as good as she said!  If you love fluffy oatmeal cookies, you’ll adore these. They’re made with some of my favorite ingredients: whole wheat flour, oats, dark brown sugar, peanut butter and chocolate (of course).

Honestly, I normally prefer cookies warm out of the oven, but these Peanut Butter Chocolate Chip Oatmeal Cookies were actually even better the NEXT day.  I am not quite sure how they managed to taste better the next day, but there ya have it.  I sincerely hope you make these at some point in your life…you will be happy you did.

Peanut Butter Chocolate Chip Oatmeal Cookies Recipe made with whole wheat flour

Peanut Butter Chocolate Chip Oatmeal Cookies Recipe made with whole wheat flour


*makes about 3 dozen*

2-1/2 cups Old Fashioned Oats {not quick oats}

1 cup All Purpose Flour

1/2 cup Whole Wheat Flour

2 teaspoons Baking Soda

1/2 teaspoon Salt

1 cup Unsalted Butter, at room temperature

1 cup Smooth Peanut Butter

3/4 cup packed Dark Brown Sugar

3/4 cup White Sugar

2 whole Eggs

3/4 teaspoon Vanilla Extract

1 cup Milk Chocolate Chips


Preheat your oven to 350 degrees.

In a large bowl combine the oats, flours, baking soda and salt. Stir to combine and set off to the side.

In the bowl of your mixer, add the butter, sugars and peanut butter. Mix on medium speed until fluffy {about 3-5 minutes}.

Add the eggs, one at a time until incorporated and then add in the vanilla extract.

Reduce the speed to low and gradually add in the flour/oat mixture until combined.

Lastly add in the cup of chocolate chips and mix until combined.

Place rounded tablespoons of cookie dough two inches apart on a lined baking sheet and bake in your preheated oven for 13-15 minutes, rotate the pan halfway through.

Let cool for 5 minute before removing them to a wire rack to cool. Repeat with remaining cookie dough.

Store cookies in an airtight container for up to a week.

Recipe source:

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