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Soft and thick peanut butter oatmeal chocolate chip cookies baked until golden with melted chocolate chips
Isaac blogger

Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies

Thick, soft peanut butter oatmeal chocolate chip cookies with chewy centers, crisp edges, and rich bakery-style flavor. Easy to make, freezer-friendly, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 18
Course: Dessert
Cuisine: American
Calories:
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup creamy peanut butter
  • 1 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips

Method
 

  1. Before You Begin:
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Cream the butter and peanut butter together until smooth.
  4. Add brown sugar and granulated sugar; beat until light and fluffy.
  5. Mix in eggs and vanilla until well combined.
  6. In a separate bowl, whisk together flour, oats, baking soda, and salt.
  7. Add the dry mixture to the wet ingredients and stir until just combined.
  8. Fold in chocolate chips.
  9. Scoop large dough balls onto a tray and chill for 30 minutes.
  10. Preheat oven to 350°F (177°C). Line baking sheets with parchment.
  11. Bake for about 12–14 minutes, or until the edges are lightly golden and the centers are fully set with no visibly wet or shiny dough. Baking time may vary depending on your oven.
  12. Cool on the baking sheet for 5 minutes before moving to a wire rack.

  13. Cooking Notes

    Prep Time: About 15 minutes to measure, mix, and portion the dough.
    Chill Time: Chill the dough for about 30 minutes to help the cookies hold their shape during baking.
    Bake Time: About 12–14 minutes per batch. Baking time may vary depending on oven performance and cookie size.
    Total Time: Approximately 1 hour, including chilling and cooling time.
    Servings: This recipe yields about 18 large cookies, depending on portion size.
    Doneness: Cookies are done when the edges are lightly golden and the centers are fully set with no visibly wet or shiny dough.
    Cooling: Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack. Cooling time may vary.