Name: Peanut Butter Oatmeal Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup rolled oats; ½ cup peanut butter (smooth or chunky); ¼ cup coconut oil (melted) or butter; ¼ cup brown sugar; ¼ cup maple syrup or honey; 1 teaspoon vanilla extract; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup chocolate chips; 1 egg (or egg substitute)

Why You’ll Love This Recipe

I love this recipe because it combines the comforting taste of oatmeal cookies with the indulgent flavors of peanut butter and chocolate chips. They’re simple to whip up, naturally sweetened, and perfect for sharing—or keeping to myself.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup rolled oats
1/2 cup peanut butter (smooth or chunky)
1/4 cup coconut oil (melted) or butter
1/4 cup brown sugar
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1 egg (or egg substitute)

directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, I combine the rolled oats, peanut butter, melted coconut oil or butter, brown sugar, maple syrup, vanilla extract, baking soda, and salt. I stir until everything is well combined.

I add the egg or egg substitute and mix again until the dough comes together.

Next, I fold in the chocolate chips.

I scoop out spoonfuls of dough and roll them into balls. I place them on the prepared baking sheet, spacing them about 2 inches apart.

Using the back of a spoon or my fingers, I flatten each cookie slightly.

I bake the cookies for 8 to 10 minutes, or until the edges are golden and the centers are set.

After baking, I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 12 cookies
Kcal: 180 kcal per cookie

Variations

Sometimes I mix in chopped nuts for extra crunch, or use dark chocolate chips for a deeper flavor. I also like adding a pinch of cinnamon or a drizzle of melted peanut butter on top for extra flair.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well—just let them thaw at room temperature or give them a quick warm-up in the microwave.

FAQs

Can I make these cookies gluten-free?

Yes, I make sure to use certified gluten-free oats.

Can I use natural peanut butter?

Absolutely. I just stir it well first so the oil is evenly mixed in.

What egg substitute works best?

A flax egg (1 tbsp ground flax + 3 tbsp water) works great, or I use a store-bought egg replacer.

Can I reduce the sugar?

I can reduce the brown sugar slightly if I’m using very sweet chocolate chips or if I prefer a less sweet cookie.

Are these cookies good for meal prep?

Yes, I often make a double batch and freeze half for later.

Conclusion

Peanut Butter Oatmeal Chocolate Chip Cookies are a favorite treat I love making again and again. They’re chewy, flavorful, and full of the classic ingredients I crave in a homemade cookie. Whether for a snack, dessert, or a quick energy boost, they always hit the spot.