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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 made these and had to add a little more oil, but they were amazing! So tasty!
Thank you so much Mariah! xTieghan
I unfortunately had the same experience as Ella. Found the dough was SO crumbly that no amount of squeezing or rolling could shape it into cookie form. It also looked much less wet than your blog post photo of the rolled cookies prior to baking. I wonder if the proportions of wet-to-dry ingredients might be adjusted? The flavor is lovely — made a nice cookie crumble ice cream topping.
I appreciate so much your hard work, creativity and delightful photography — looking forward to many more contented hours in the kitchen exploring your recipes!
Hey Amber! I am so sorry you had trouble with these cookies. I am honestly not sure why some are having issues, but try adding and additional eggs and see how that goes! Thank you so much for all the kind words!
Mine came out perfectly! I thought they needed more time but trusted your instructions that they would continue baking on the sheet and they turned out so amazingly chewy. I used crunchy peanut butter as it was what we had and the texture was still great. Thanks again for another incredible recipe!
Thank you so much Elle! I am so glad you loved these cookies! xTieghan
We really liked these. We made a few at a time and kept the mix in the fridge for a few days. They did get harder to keep together towards the end so I ended up having to add a bit more butter to bind them. Overall, very yummy!
I am so glad you liked this Phoebe! Thank you! xTieghan
Hi! Do you recommend using canola oil or coconut oil for best results? Thanks!
Canola oil is best I have found, but coconut works too! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These are the best cookies!
Thank you Lucinda! xTieghan
These are SO GOOOOOD! I initially had the same issue as some of you, where my dough was crumbly to the point that it wouldn’t stay together like at all. I baked a few like that to see how they’d bake up, and they were still crumbly to the point that they basically became delicious granola (hello ice cream topping) with the lightest touch. So I fell back on my culinary school training and added an egg to the remaining dough. Problem solved. Still crumbly but they hold together. I can’t keep my kids away from them!
Hi Ashley! That is so amazing to hear! I love how you used them for an ice cream topping as well! Thank you! xTieghan
These were so good!! Jus to made them this morning and the batch is almost half gone already! Thanks for another great recipe 🙂
Thank you Cassandra! xTieghan
Amazing!!! These will be my go-to cookies for everything now- perfect for all types of cookies people. (: love the blend of PB, chocolate and oatmeal! I also used vegetable oil instead of canola and couldn’t tell the difference for anyone who’s wondering. Thanks for the PERFECT cookie recipe!!
Thank you so much Rachel! xTieghan
Hi Tieghan,
These cookies were just as you described….both chewy and crisp (and delicious!). The batter is very loose and crumbly. I just made sure to really pack and squeeze each one really tight while rolling, and I had no problem. Also, letting them rest on the cookie sheet 5 min after taking out surely helps, too. At that stage, they are a little delicate. Not now though…..I made them yesterday. I never made cookies with coconut butter, and it worked great! I loved the subtle taste of both that and the peanut butter. I halved the recipe and got 24. Also, I used cooking spray on one sheet (and forgot to spray another pan), and it made a big difference in removing them. I topped them with sea salt after coming out of the oven (as you mentioned), and loved that layer of flavor! Thanks for this great recipe….I’ll surely make them again!
Thank you so much Jean! xTieghan
GREAT flavor…too crumbly…and that’s putting it mildly.Basically there was no structure to them. Was hoping to make them then take to my son up north…..they just fall apart. The flavor was yum but that’s it. disappointed in this one recipe
Hi Karen! I am so sorry about that.. I am glad these still tasted great though! xTieghan
Hi there! My cookies are super soft in the oven, Do I just keep cooking longer are will they set when I pull them out?
If there are still doughy, cook an additional 2-3 minutes. They will continue to cook on the pan for another 5 minutes or so. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I so wanted these cookies to work…the crispy edges, the melted chocolate and then peanut butter. You had me! However….eels they were a mess. I should have read the reviews earlier as well. The dough does not hold together at all. I was hoping once in the oven the dough would melt together. Nope. I’ve made many of your recipes but this was one of my fails. I to ended up with quite a bit of dough, I might add another egg to see if this will bind the dough. I wish I could send you a picture as cooked and uncooked cookies are on my counter now….
Hi Shannon! I am really sorry about this.. I am working on what is going wrong for some of you but others are not having any issue. Are there any questions you have for me? xTieghan
I made these yesterday using coconut oil and a combination of chopped bittersweet and milk chocolate. My husband says that they are The Best cookies I ever made, and considering the amount of cookies I’ve made over the years, that’s high praise!
This will definately be part of my cookie rotation!
That is so amazing! I am so glad these turned out so well for you and you enjoyed them! Thank you Linda! xTieghan
I made these Monday for my husband’s hockey team. They raved about them! Thank you for making an easy delicious one bowl cookie recipe.
I am so glad everyone loved these and that is so sweet of you to make these for them! Thank you Elizabeth! xTieghan