Although my mom rarely baked during my childhood, she still kept a kitchen shelf full of cookbooks and recipe clippings, the latter of which she organized into manila folders (for the full-page spreads) and 4×6” photo albums (for the smaller magazine and newspaper cutouts).
When I grew tall enough to climb onto the countertops, I’d lift myself up to pull down the cookbooks and flip through them, one by one, slowly soaking in the recipe titles and staring at the occasional pictures included in each chapter. I pulled down the big red books by Betty Crocker and Better Homes & Gardens the most—they had color photos!
If I lost track of time (or Mom didn’t find me sitting up there), I sometimes reached for the small photo albums to skim through. I usually flipped from cover to cover in a matter of minutes though. Without any images, those were pretty boring… Especially with so few desserts!
However, one clipping eventually caught my eye: a recipe for oatmeal cookies made with peanut butter and packed full of chocolate chips. Since it combined my three favorite cookie flavors (I was really indecisive, even back then!), I put the rest of the cookbooks back on the shelf, hopped off the counter, and asked Mom if we could make them.
She looked a little skeptical, mainly because I wasn’t supposed to climb on the countertops, but she agreed. So we pulled out the mixing bowls, measured out the ingredients, and baked a batch… And another the next week… And another… And another…
By the end of the summer, I practically knew the measurements by heart, and that little sky blue photo album with the teddy bear on the cover started to flip open to that particular recipe clipping near the center whenever someone pulled it off the shelf. Those were my favorite cookies!
However, that particular recipe called for not-so-healthy ingredients, so when I recently had a craving for those cookies, I created my own—and even used my homemade PB. These Chocolate Chip Peanut Butter Oatmeal Cookies turned out even better than the originals! Super soft, extra chewy, and packed full of two kinds of chocolate chips. They’re the things a Cookie Monster’s dreams are made of!
These cookies are a combination of my ultimate healthy oatmeal cookies and my ultimate healthy peanut butter cookies—perfectly peanut buttery with lots of chewy oats! Have you tried either of those recipes yet? There’s a reason both they and the rest of my clean eating oatmeal cookies are the most popular recipes on my blog… They’re just so darn good!
And they don’t actually taste healthy. Just chewy and sweet—exactly like regular cookies!
Because I often receive the same questions, let’s go over some tips and tricks. It’s really important to measure both the oats and whole wheat flour correctly, using a kitchen scale or the spoon-and-level method. I highly recommend a scale! They’re really inexpensive, and they guarantee that your baked goods will turn out perfectly with the proper texture every time. I own and love this scale.
Too much of either flour or oats will dry out the dough and make your cookies taste cakey or crumbly. This is especially true for the oats since they act like little sponges and soak up lots of moisture. So please please please, measure the oats and flour correctly!
Hint: If you prefer gluten-free flour, I included my preferred blend in the Notes section beneath the recipe.
Instant oats work best for these cookies. But no need for a special trip to the grocery store—you can make your own! Add the same amount of old-fashioned oats to a food processor, and pulse 10-15 times, or until they’re about half their original size.
For the sweetener, you may use honey, maple syrup, or agave. They all work just fine! I opted for honey in these oatmeal cookies because I love the way it tastes with peanut butter (did anyone else occasionally eat PB&H sandwiches growing up??). Since these three ingredients tend to be more expensive, you may also substitute brown sugar and milk in their place. Readers have had success with stevia and milk as well.
Unlike most of my oatmeal cookie recipes, this peanut butter version doesn’t require chilling. That means you’re half an hour closer to eating dessert! They don’t spread while baking either, so you must flatten the cookie dough to your desired thickness and width.
Remove the cookies after no more than 14 minutes in the oven. They will look and feel slightly underdone—that’s good! This is my secret to extra soft and chewy cookies: pull them out a little early, then let them cool on the warm baking sheet longer. This trick allows the cookies’ centers to continue cooking through without the outsides turning crisp or crunchy. The cookies should stay chewy for at least a week if baked this way!
Now… Who’s bringing the milk?
My newly released Healthier Chocolate Treats cookbook is full of sweet and healthy recipes like these oatmeal cookies! Learn more and get your copy here!
| Chocolate Chip Peanut Butter Oatmeal Cookies | | Print |
- 1 cup (100g) instant oats (measured correctly & gluten-free if necessary)
- ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 large egg white, room temperature
- 1 tsp vanilla extract
- ¼ cup (64g) homemade peanut butter
- ½ cup (120mL) honey
- 2 tbsp (28g) dark chocolate chips
- 1 ½ tbsp (21g) miniature chocolate chips
- Whisk together the oats, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the egg white and vanilla. Mix in the peanut butter until smooth. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips. (If the cookie dough is very wet, similar to the texture of very thick muffin batter, then chill for 30 minutes.)
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.
Any natural-style creamy peanut butter may be substituted in place of the homemade easy blender peanut butter. The only ingredients in the peanut butter should be peanuts and salt. (Oil is fine as a third ingredient.) Do not substitute crunchy peanut butter; the cookies will turn out too dry and cakey.
If you prefer, pure maple syrup or agave may be substituted in place of the honey. You may also substitute ½ cup (106g) brown sugar plus ¼ cup (60mL) of milk. Any milk will work.
For all other questions regarding the recipe, including ingredient substitutions, please see my Oatmeal Cookie FAQ + Video page.
{gluten-free, clean eating, low fat, low calorie}
More peanut butter oatmeal cookies from other food bloggers…
♥ Cinnamon Raisin Peanut Butter Oatmeal Cookies by Bakerita
♥ Peanut Butter Oatmeal Sandwich Cookies by Mandy’s Recipe Box
♥ Butterfinger Peanut Butter Oatmeal Cookies by Sally’s Baking Addiction
♥ Chunky Monkey Oatmeal Cookies by Whole and Heavenly Oven
Fab recipe! I swapped the milk chocolate chips for dark chocolate, turned out super yummy! I followed your recipe for peanut butter, it too was excellent! Thanks so much Amy for the amazing recipe! Xx
I’m so glad you enjoyed these cookies and the peanut butter Zara! That means a lot to me! 🙂
Made these today with Bob’s Redmill gluten-free flour (same amount as in recipe) and added a few white chocolate chips and walnuts. They came out just like yours. Absolutely amazing. Thank you for the great directions.
I’m so glad you enjoyed these cookies Kelly! White chocolate chips sound like an amazing addition — I need to try that sometime! 🙂 I’m really happy you found the instructions helpful too. That means a lot to me!
I was so excited to try this cookies! Unfortunately mine came out cakey like some other people talked about. If you use old fashioned oats and don’t pulse them in the food processor will the result be the same as yours? I don’t have a food processor so I used a small blender and I think it turned out more like oat flour which is possibly why it came out cakey. If I try again can I use just plain old fashioned oats? The flavor is still great though.
I really appreciate your interest in my recipe Sherece! A blender is fine to pulse your old-fashioned oats. You want the oats to be about a quarter of their original size. Check my Oatmeal Cookie FAQ page for more tips on how to prevent cakey cookies! It’s most likely due to the amount of oats or flour that you used, rather than how finely your blender ground them. 🙂
I used my food scale and measured everything exactly. When I used my blender, i ended up with half oat flour and half whole oats.
Thanks for the info Sherece! It sounds like you’ll need to get regular instant oats if your blender turns the oats into oat flour that readily. 🙂
I made this recipe and my husband loved the cookies. They are very good and it doesn’t make you feel so guilty about having a cookie
I’m so glad you and your husband enjoyed these cookies Nicaury! That means a lot to me! 🙂
Amy;
Hi,wow these chocolate chip,oatmeal,peanut butter cookies look so good and tasty.I have only white all purpose flour,old fashioned oatmeal,eggs and egg whites,milk,brown sugar,white sugar,baking powder,vanilla extract,and salt.I don’t have whole wheat flour,natural peanut butter,instant oatmeal,no honey,no agave,and no dark chocolate chips.
I would like to make your cookies but I don’t have the the five ingredients to make your cookies so I will have to make your cookies when I have the five ingredients then I will make your cookies,and I will let you know what my family and I think of your cookies OK Amy.
My mom and my brother are on their way to the grocery store to buy some ingredients to make supper or dinner and to buy me a box of stevia packets that I can put in my tea and in my healthy baking recipes from your website.
Can I still make your cookies with the ingredients that I have in the kitchen or wait until I have the five ingredients to make your cookies?
Kim
I’m so honored that you plan on making yet another one of my recipes Kim! You’re so sweet! 🙂 You do need natural peanut butter for this recipe. It’s possible to substitute all-purpose flour and your old-fashioned oats, as well as brown sugar (please see my Oatmeal Cookie FAQ Page for more info — just click on the pink text at the bottom of the Notes section underneath the Instructions to get those FAQ answers!). If you have other chocolate chips, those can be substituted for the ones I call for as well! I’m really excited to hear what you and your family think of these cookies!
I love baking and am kind of a snob when it comes to baked goods. And I will be honest, I’m usually very skeptical when it comes to “healthy” recipes. But these are legitimately good. I followed the recipe exactly, and they turned out awesome. I shamelessly had them for breakfast. Thanks for a great recipe!
Wow Sephonnie — that means the world to me!! I’m truly honored that you enjoyed these cookies so much! 🙂 Thank you for taking the time to tell me!
I made these chocolate chip peanut butter oatmeal cookies and my family loved them! So delicious and they even stayed soft!
Thanks Amy!
I’m so glad you and your family enjoyed these cookies Alycia! 🙂
Do you think PB2 would work as the peanut butter? Or regular old jif? Or does it have to be a specific peanut butter recipe?
I really appreciate your interest in my recipe Libby! For the best results, I recommend using my homemade peanut butter recipe. You can get it by clicking on the pink “homemade peanut butter” text in the ingredients list (my links are in pink — not everyone realizes that! 😉 ). If that doesn’t work for you, then JIF would be a good second option. It’s thicker than homemade or natural-style drippy peanut butter, so if the cookie dough seems too stiff or dry, then add 1-2 tablespoons of milk. Do not use PB2; it affects the texture of the cookies too much. 🙂 I can’t wait to hear what you think of these cookies!
Looking forward to trying these.
I am wondering if I can use Almond Flour instead of Wheat? Have issues in household with wheat.
I really appreciate your interest in my recipe, Bridget! I’ve actually answered this on my Oatmeal Cookie FAQ Page, which is included in the Notes section underneath the Instructions. It can be easy to miss! 😉 I can’t wait to hear what you think of these cookies!
Thank you for your recipe. I wonder if it OK if I just add some protein powder in the recipe. If so how do I do it? Thank you x
I really appreciate your interest in my recipe Coco! I typically don’t recommend that substitution. All protein powders behave differently (for more information, see my Protein Powder FAQ Page here!), so I can’t guarantee the results. However, you can find my protein cookie recipes here (plus my protein bars here and protein muffins here!). I’d love to hear what you think if you try any of them! 🙂