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These one bowl, peanut butter chocolate chunk oatmeal cookies, are the incredibly peanutty, chocolatey cookie that you’ve been searching for. They’re super easy, require no chill time, and are the perfect cookies to bake up over a snowy weekend at home…or any other day throughout the year. Peanut butter chocolate lovers, this is your cookie!
In stressful times, falling back on the classics is truly one of the best things you can do for yourself. Meaning, if your week has been a difficult one, bake these cookies tonight, and all will be OK again. At least for the 30 minutes it will take you to mix, bake, and sink your teeth into a warm peanutty cookie. Where your head goes after those 30 minutes is fully up to you. But since it’s Friday, my hope is that it’s chill time, and we can all take some time to relax, cook, bake, and enjoy a couple of days off.
Sounds pretty amazing, right? Thank God for Fridays, they’ve always been my favorite day of the week…
On the flip side, no matter how old I get, Sundays will always be my least favorite day. Why? Because as a kid Sunday meant it was back to school the next day. Which meant so much anxiety for me. I may be out of school now, and these days I actually look forward to Mondays, but I can’t shake those Sunday anxiety driven feelings. They occasionally creep up, which is weird, but I’ve kind of just learned to live with it. And to bake cookies to take the edge off! It’s not the perfect solution, but you know, it works.
Which brings me to these perfectly peanutty, oatmeal cookies that are studded with chocolate chunks, and literally melt in your mouth.
I’m sure you guys have noticed, but I don’t have a ton of classic recipes here on HBH. I’m much more about sharing a twist on classics, giving them a bit of a facelift, as some may say. Here’s the truth though, when it comes to desserts, I really love the classics. Especially the classics I grew up eating…chocolate chip cookies, banana bread, peanut bars, and mom’s oatmeal chocolate chip cookies.
I’ve yet to share my go-to chocolate chip cookie recipe. But today I’m finally sharing my go-to peanut butter oatmeal cookie recipe. Although, if you are a vegan, I adore these cookies from last year too. These cookies were inspired by my dad’s upcoming birthday, and his love of all things peanut butter and chocolate. I knew it was the perfect time to bake and photograph these cookies for the site…
Maybe I should have called them Birthday Cookies?
Here’s what you need to know in a nutshell. I use my mom’s base oatmeal cookie recipe and simply add creamy peanut butter and chocolate chunks. Yep, that’s it!
DELICIOUS.
Favorite part? These are the simplest cookie to make. They requiring just one bowl, no chill time, pantry ingredients, and about 30 minutes total. Yes, this means if you got up right now and started baking these cookies, you could finish reading this post with a warm, peanutty, chocolatey oatmeal cookie in hand in about 25 minutes or so.
They’re dangerous, and yet perfect in every way.
The secret to these cookies is to use oil in place of butter. Normally I’m an all butter, all the time, girl. But with this cookie recipe there is no sub in my opinion, oil is what works best.
The second secret is to use a mix of brown sugar and granulated sugar. Now, here’s the deal. I don’t love an overly sweet cookie, so I keep my sugar pretty reduced. That said, if you love a sweet cookie, you might add 1/4 cup additional granulated sugar. But again, I don’t really think it’s needed.
I love using a greater amount of brown sugar because I think it’s flavor is best. But the granulated sugar adds a nice texture and chew that I think serves the cookie well. So use both.
And the third trick? Chocolate chunks. Yes, I know everyone knows about chocolate chunks, but I use a lot. I prefer the dark variety, but milk chocolate is great too. Use what you love.
Oh and then? A nice dusting of flaky sea salt. You don’t have to, but it sure is good…
And with that, I’m going to leave you with the recipe and wish you all a very chill weekend that’s hopefully full of cookies. Ah, the best kind of weekend. See ya Sunday for another round of favorites.
If you make these peanut butter chocolate chunk oatmeal cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Peanut Butter Chocolate Chunk Oatmeal Cookies
Servings: 24 about cookies
Calories Per Serving: 1720 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup canola oil, or melted coconut oil
- 3/4 cup creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups old fashioned oats
- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups chocolate chunks or chips
Instructions
- 1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 2. In a large mixing bowl, or the bowl of a stand mixer, mix the canola oil, peanut butter, eggs, and vanilla until combined. Add the oatmeal, flour, brown sugar, granulated sugar, baking soda, and salt. Beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chunks.3. Using your hands, clump together about a tablespoon of dough at a time and squeeze into a ball. Place on the prepared baking sheet 2 inches apart and very gently flatten with the palm of your hand just slightly. The dough will be crumbly, this is OK.4. Bake for 8 to 10 minutes, or until set and golden. These are crumbly cookies, so let them cool 5 minutes on the pan, then enjoy!
Notes
*As noted in the post, these are crumbly cookies. That is how they are meant to be. The taste and flavor is delicious and we love the texture! Please keep this in mind when making these cookies. If you really can't get the cookies to hold, add an additional egg to the dough. This will solve the issue.
I just can’t eat an oatmeal cookiie without chocchips. And with the peanut butter, these look amazing!
Yes I am totally the same!! I hope you love these Kim! Thank you! xTieghan
Peanut butter and chocolate are a match made in heaven. These cookies look so freaking delicious–oatmeal is a wonderful healthy ingredient to use. I have to try making vegan peanut butter and oatmeal chocolate chunk cookies one day! This makes me want to start baking right now!
Agreed! It totally is the best combination! I hope you try these cookies, Cassie! Thank you! xTieghan
Mine are in the oven now. Not complaining, but this makes a lot more than 24 cookies. I followed the recipe and used my cookie scoop then squeezed the dough together, hard, in my hands. I got 59 cookies out of this. Actually that’s good for me as I make things on Tuesday afternoon for my watercolor class on Wednesday, so having plenty of cookies is a plus for me. I forgot to flatten them so I did that when I turned the trays around at 4 minutes and put the Malden salt on top then too. Looking like this will be a hit!
Hi Virginia! I am so glad these are working well for you and I hope they turn out amazing! Thank you! xTieghan
I had the same issue many others did; way too crumbly to work with. They broke apart just sitting on the pan waiting to go into the oven. I think it was the chocolate chunks- they wouldn’t adhere to the crumbly dough well. This recipe also makes a ton of “cookies”, I had 4 pans full. And yes, I followed the recipe exactly. I make HBH recipes all the time and they’re always amazing, so I’ll write this one off as an outlier.
Hi Ali! I am not too sure what is happening, since I did not have this issue, but I will figure it out for you guys! I hope you love every other recipe you try from my blog! I am so sorry about this! xTieghan
I made these and they are amazing. Thank you so much! Perfect recipe and timing for a wintry February.
Yes! I am so glad you like these cookies, Sherry! Thank you!
These taste pretty good, but I agree with other comments… These are incredibly crumbly and are impossible to work with. I have also made the recipe from the cookbook (mom’s best cookies?) with a similar format and they were also super crumbly and difficult. I would not recommend the recipe, but the flavors are fine.
Hi! I am sorry to hear that. Did you follow the recipe exactly and are there any questions I can answer? xTieghan
So why oil? Just curious as my husband hates cookies with oil, but otherwise this recipe is right up his alley
HI! It’s what my mom always used and I swear it is what makes these cookies so awesome. YOu can use melted butter if you prefer. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I do about the same recipe but adding chopped walnuts and/or pecans and butterscotch chips instead of the peanut butter.
Ooo sounds amazing! I hope you try this one! xTieghan
I know you mentioned this is a dairy free recipe, I was just wondering what chocolate chips you used?
HI! This is not a dairy free recipe and I used dark chocolate chunks. I am not familiar with dairy free chocolate chips so I do not feel comfortable advising. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made these today – soooooooo tasty!!!
Thank you Janey! xTieghan
Such perfect cookies, I love the chocolate chunks!
Thank you so much Laura! xTieghan
Excited to try these! Headed up to the mountains tomorrow so was going to whip up a batch. Do you/can you use quick oats?
HI! I do not recommend quick outs as they kind of dissolve when baked. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made these great tasting cookies tonight. The flavor was great but the texture was off. The cookies are super crumbly. Texture and consistency wise, I can’t tell if it’s too much flour or they need another egg. Would male again but would decrease flour and might leave out the final ½ cup of oatmeal. Any other suggestions?
Hey Michael, as I talked about in the post, these are meant to be a crumbly oatmeal cookie, so I don’t really recommend changing anything. If you felt there was too many dry ingredients, try 1 3/4 cup flour and 2 cups oats. Hope this helps! Please let me know if you have any other questions. Thank you! xTieghan
Hi! Made these tonight and loved them! Just wondering if they would freeze well?
Hi there! These freezer really well! Please let me know if you have any other questions. SO glad you love this recipe! Thank you! xTieghan
Can i sweeten with maple syrup or honey Instead? What measurement would you use?
HI! I don’t recommend using maple or honey as it will change the outcome of the cookie too much. I am not sure it would work. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan