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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!
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made these this morning with my 6 year old grandson, Henry. They were fun to make and more fun to eat! We had no problem with crumbling. We followed the recipe exactly as written, using the melted coconut oil and the chocolate chunks. We got 36 awesome cookies. Yum!
Hey Erin,
Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan
So GOOD!!!!
Hi Rachael,
Happy Sunday!! Thanks for giving the recipe a try and your comment, love to hear that it was enjoyed!! xTieghan
Would these work with using honey as a substitution for sugar?
Hey Kiley,
Sorry, I would not recommend doing that for this recipe. Please let me know if you have any other questions, I hope you love the cookies! xx
I made a few substitutes/additions to do what I would call a dirty version of this. Added about a tablespoon and a half of my favorite finely ground espresso coffee, used just a little less chocolate chips and used chunky pb in place of the creamy. End result was absolutely ? ? and all my boys loved them for valentines day!
Hey there,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
As soon as I saw this recipe uses canola oil instead of butter I realized how fast they are to make and I’m getting started now. Can’t wait to try them fresh out of the oven.
I hope you love the recipe Francine!!
Tasty but too crumbly. That should be said in the title or near the top of the recipe, not at the very end
Hi Ronzo,
So sorry you did not enjoy the recipe, thanks for giving it a try. xTieghan
Delicious. No trouble getting cookies to hold together but definitely more than 24 if you use a tablespoon as your measure. More like 48 cookies. Mine took longer than 8-10 to get “golden.” Will make them again. I love recipes that make enough cookies to share with neighbours and friends.
I put the entire batch of dough into a 9×13 baking dish and pressed it all down. Baked it until golden on top and cut into bars. So much easier than rolling that many cookies! Still a little crumbly but delicious tasting!
Hey Heather,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
Flavor wise, these are definitely tasty. However, the dough would not hold together at all (as in, I couldn’t squeeze it in my hand to make a cookie) so I had to add another egg. Even after that, it was very challenging to form into balls. Also the chocolate chips kept falling out from the ball of dough so that was annoying as I had to press them back in. I measured everything very carefully, even using the stir/spoon/scoop/level method for the flour to make sure I didn’t get more than needed. Lastly, the yield is definitely not 24 cookies, More like 50-60 cookies (I made 24 and the rest of the dough is in the fridge, but I know I have used less than half of the dough, so I am estimating I’ll get 50-60 in total). Had I looked more closely at the ingredient amounts and not the yield, I would have cut the recipe in half. Please adjust the yield to be more accurate. So to sum up, flavor wise these are probably a 4 out of 5, but given how challenging it was to get the dough to hold together, I bumped it down to a 3. Prep time is way more than 15 minutes due to the amount of time you’ll need to turn the dough into balls.
Hey Marianne,
So sorry you had difficulties with this recipe, please let me know if I can help in anyway! xTieghan
Help! My dough is very crumbly. I double checked all my measurements. How can I make it more like a dough? Thanks!
Hey Maureen,
This dough is meant to be crumbly, I would try baking the cookies and let me know how they turn out! xTieghan
These are my go to cookies. I make these for everyone and they always ask for the recipe..can easily sub any nut butter for the peanut butter but be careful of the oil amount then. These are the best cookies and hard not to eat five right out of the oven!! I have found that the recipe makes more than 24 but I don’t do balls of dough as big as the recipe calls for.
Hey Lindsey,
I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan
Hey!! These cookies are wonderful but they are making way more than I was expecting. Can I freeze the dough?
Thanks!!!
Hey Helene,
Yes, that works well. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
I love the idea of these but they only turned out “ok”. Have you actually tried it with coconut oil- is it not as good? That’s what I used and am wondering if that’s why they weren’t as good.
Hey there,
So sorry you did adjust anything in the recipe? Coconut oil is just fine to use, can you tell me what happened with them? Let me know how I can help for next time! xTieghan
I’m a huge HBH fan and make your recipes often! I followed the directions exactly, knowing the dough would need to be worked into balls since it was so crumbly. The cookies looked slightly more dry as rolled up balls on the baking sheet (compared to your photo) but the final baked cookies look nothing like the picture…at all. They’re tasty but they are smaller, very dry, not crispy on the outside or chewy in the middle. I measured out a tablespoon and did the flattening too, and they barely changed shape or consistency from what I put in the oven. This is the second recipe where I’ve had this same issue (tried the oatmeal choc chip cookie before without the peanut butter) and same outcome. I know you’ve mentioned adding another egg, but are you absolutely sure the recipe is exactly as written above? I just can’t seem to make sense of this and would be great to figure this one out!
Hey Jacky,
So sorry you had issues with the recipe, yes the ingredients and measurements are correct. Please let me know how I can help! xTieghan
Great flavor and easy to make, but my cookies were too crumbly. Even after they cooled they fell apart while I was eating them.
Thank you for trying these Kristine! Is there anything that could have changed while making this? xTieghan