Peanut Butter Chocolate Oatmeal Cookies

Peanut Butter Chocolate Oatmeal Cookies

I had every intention of posting my usual Fertile Friday post on Friday. It’s something that I have loved doing all summer, since I am so happy with the progress I’ve made this year. And it’s something that I want to continue until the growing is done. But this past week, I just needed a break.

Ok, break is a word I use somewhat loosely. I have been swamped with work over the past few weeks and I am in desperate need of  some R&R. I really value my time that’s spent relaxing and doing other things on weekends and although I got that these past two weekends, it was punctuated with deadlines and last-minute writing.

So, here I am. Offering you these delectable Peanut Butter Chocolate Oatmeal Cookies as a peace offering. There are soft and chewy peanut butter cookies bursting with chocolate. Each bite reminds me of a rethought peanut butter cup. They are just fantastic. But beware — they are totally addictive, so plan to share.

I have a lot of delicious things planned for this week and I promise to have a new Fertile Friday post up bright and early on Friday. Thanks for being so understanding.

Note: Recipe adapted from AllRecipes

Mmm … Peanut Butter Chocolate Oatmeal Cookies
Prep time
Cook time
Serves: yields about 2 dozen
  • 1 cup all purpose flour
  • 1 cup old fashioned rolled oats
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup butter, softened
  • 1 cup white sugar
  • ½ cup creamy peanut butter
  • 1 egg
  • 1½ tsp vanilla extract
  • 6 oz semi-sweet chocolate chips
  1. Preheat oven to 375 degrees. Whisk together the flour, oats, baking soda, baking powder and salt. Set aside.
  2. In the bowl of a stand mixer, combine the butter, sugar and peanut butter and beat until smooth. Add the egg and vanilla extract and mix to incorporate. While the mixer is on low, slowly add the flour mixture until fully incorporated. Stir in the chocolate chips.
  3. Drop the cookie dough onto an ungreased cookie sheet using a small ice cream scoop (about 2 tsp capacity) about 2 inches apart. Bake for 10-12 minutes until lightly browned.
  4. Let the cookies cool on the cookie sheet for a few minutes before transferring to a wire rack.


  1. says

    The cookies look so good, especially the small wrinkles/cracks/not-sure-how-to-describe them running through the top… those just scream out deliciousness and soft goodness. I have never been able to get that texture, sadly.

  2. says

    I love peanut butter (and cookies, of course)…could (and do) eat it right out of the container. But my 3YO hates peanut butter (not normal), so I never make anything with it. So sad. I want these.

  3. zoe p. says

    Peanut butter cookies are an important part of R&R!! I hope you continue to take good care of yourself . . .

  4. says

    Yes, between work-work and blog-work I am pretty much tethered to my computer most nights! Weekends, I try to unplug but it nevvvver happens.

  5. Nichole Middlemass says

    The cookies are incredible. I just baked them for a family function tomorrow evening. I am glad I did! I’m an avid baker myself….I just love it and can’t get enough. I did double the batch and did a quarter of raisin oatmeal- we’ll see how those turn out. :)

    Thanks for the lovely recipe. My husband is now addicted.

  6. Josie says

    I made these yesterday and they were a hit with my husband. Thank you for the recipe. Unfortunately, my son isn’t a pb fan. I will, however, try to substitute pumpkin puree for the pb and see if I that would work.


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