Go Back
–+ servings
An overhead image of oatmeal peanut butter chocolate chip cookies.
Print Recipe
5 from 1 vote

Marrietta's Oatmeal Peanut Butter Chocolate Chip Cookies

These Oatmeal Peanut Butter Chocolate Chip Cookies are super soft, loaded with milk chocolate mix-ins, and great texture from the chewy oatmeal. They aren't your average peanut butter or oatmeal cookie but a combination of the best of both worlds.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
Author: Amy Nash

Ingredients

  • 1 cup salted butter softened
  • 1 cup creamy peanut butter
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup quick oats
  • 2 1/2 cups (353g) all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chips (we use a combo of both semisweet and milk chocolate)
  • 1/2 cup peanut butter chips, Reese's Pieces, Justin's dark chocolate PB cups, plain or peanut M&M's (optional)
  • Flaky sea salt (like Maldon's) or Fleur de Sel

Instructions

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • Bake at 350°F for 9-11 minutes. Sprinkle immediately with flaky salt or fleur de sel. Underbake to preserve a gooey, soft center with crispy edges.
  • In a large mixing bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until creamy and light, about 2 minutes.
    1 cup salted butter, 1 cup creamy peanut butter, 1 cup (200g) granulated sugar, 1 cup (200g) brown sugar
  • Add the eggs and vanilla extract, mixing to combine. Stop to scrape the bottom and sides of the bowl.
    2 large eggs, 1 teaspoon pure vanilla extract
  • Add the flour, oats, baking soda, and salt. Mix on low speed just until combined but do not overmix. Stir in the chocolate chips and other mix-ins, if using.
    1 cup quick oats, 2 1/2 cups (353g) all-purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 2 cups chocolate chips, 1/2 cup peanut butter chips, Reese's Pieces, Justin's dark chocolate PB cups, plain or peanut M&M's
  • Use a medium cookie scoop to scoop balls of dough onto the prepared baking sheets, spacing them a couple inches apart.
  • Bake for 9-11 minutes until just set and starting to turn golden brown around the edges. Remove the cookies from the oven and sprinkle with flaky sea salt. Let cool on the pan for 10-15 minutes before transferring to a wire cooling rack to cool completely.
    Flaky sea salt (like Maldon's) or Fleur de Sel

Notes

  • Storage: Keep the cooled cookies in an airtight container on the counter for up to 5 days.
  • Freezing: You can freeze the cookies in a freezer-safe container for up to 2 months. You can also freeze balls of the cookie dough and bake them directly from frozen by adding 2-3 minutes to the baking time.

Nutrition

Calories: 226kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 155mg | Potassium: 100mg | Fiber: 1g | Sugar: 18g | Vitamin A: 171IU | Calcium: 21mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code