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!
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.
- 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
- 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!
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*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.
These cookies are delicious! I used coconut oil because I didn’t have Canola oil. After reading the comments I added the third egg upfront as well. The recipe made exactly 3 dozen larger sized cookies. My 6 year olds and husband and I all LOVE them! So easy that I didn’t need my mixer to more than one bowl!
Literally do not make. Would not recommend. These crumble and the dough does not even taste good. Absolute no from me. Very disappointed as I usually like HBH.
Hi Lindsay! I am really sorry to hear that! Is there anything that went wrong while making this? Or anything I can help with? xTieghan
Just made it.One word..Delicious!
Thank you Rheena! xTieghan
These have become my go-to cookie! My absolute favorite recipe and love the coconut oil instead of butter. I always add 1-2 TBSP of ground espresso for a little extra kick! The salt makes the cookie even better!
Thank you Meredith! I am so happy to hear that! xTieghan
As stated these were definitely crumbly, I used coconut oil (could have also made them a bit more crumbly) and after my first batch of baked cookies added half an egg to the batter as they were a bit dry (again, using only coconut oil could have contributed to this) – this made the cookies perfect. Sprinkled with sea salt after baking… great recommendation. Definitely would make these again.
I am really glad this turned out so well for you, Steph! Thank you so much for trying them! xTieghan
These cookies are so so good! The balance between salty and sweet is perfect and the chocolate chunks are the best and melt so well in the cookie. Will definitely make again!
Love to hear that! Thank you so much Jolie! xTieghan
I made these with melted coconut oil. I was concerned because the dough was super crumbly. However, once baked and cooled they were absolutely delicious! Thank you!
Thank you so much Jessi! I am really glad this recipe turned out so well for you! xTieghan
How does yours flatten 🙁
Try removing the baking sheet while baking and “slam” the sheet on the counter. This will help release the air pockets and make the cookies flatter. I hope this helps! xTieghan
These were soooo good!! I seem to have problems converting your baking recipes to metric though – went with my gut instinct on this one and they came out great. Some of the other recipes I haven’t managed to get right. 🙁
Thank you so much Catherine! I am really glad this turned out so well for you! Can I help you with other recipes? Let me know! xTieghan
These are amazing! I really have to restrain myself from eating the entire batch, by myself, in one sitting! Just one question – the 244 kcal you mentioned. Is that per biscuit, or the whole batch? Thanks again for the great recipe!
So glad you have been enjoying this recipe! That is per cookie, but our calorie calculator is not always correct, it is just an estimate! Hope this helps! xTieghan
So, I made a double batch. Ouch! Took longer than it should have because I had trouble holding
the ingredients together. I did add the extra egg. Despite that, I couldn’t flatten the balls before
they went in the oven because they would fall apart. Had to do that after they had baked for a minute
or two. Did I have this problem because I refrigerated the ingredients overnight?
Gave them to eight families and they ranted and raved. Am passing on your recipe. They are divine
and will make them again as soon as you tell me what I did wrong. Thank you, thank you for sharing
your wonderful talent.
Hey Jerris! Yes, my guess is that the refrigeration had something to do with them not hold. I don’t have issues normally. Next time try baking the cookies fresh and seeing how that goes for you. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
Subbed the flour with almond meal (1:1) to make them gluten free and these turned out fantastic! Next time I’ll try with half a cup of coconut oil though. The dough was so oily that the chocolate wouldn’t stay in it, the chips kept falling to the bottom of the bowl. Was planning on baking some and freezing some unbaked, but the cookies wouldn’t have stayed intact after freezing. But as is, the cookies baked up beautifully.
Hi Danielle! I am glad they baked well! Please let me know if there are any questions I can help with! xTieghan
I have loved all of the recipes I’ve tried from HalfBaked Harvest but this one was a dud. The taste was very bland and the texture was too crumbly to even pick up the cookies. I’ll try and make something else with the rest of the batter- any recommendations? I’ll definitely be trying out other recipes from here though, because this was a very uncharacteristic turnout.
So sorry you had issues with the cookies. I would recommend using the remaining dough to make them into a bar style cookie. You could also add another egg to the dough, this should solve the issue. Please let me know if you have any other questions! xTieghan
I just made these today & they are DELICIOUS! It combines all the best cookies together in one. Yes, please! If I were to make them again, I would play around with the ratios to reduce the oil. When I formed them into balls, I literally had oil dripping out of my hand which kinda grossed me out. That being said, they are quite tasty. Thank you! ?
Amazing! I am really glad these turned out so well for you Jamie! Thank you! xTieghan
Do you use light or dark brown sugar?
HI! You can use either, but I tend to use light. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan