These peanut butter oatmeal chocolate chip cookies are nutty, chewy, and super quick to make! This is a no-chill recipe, meaning you won’t have to let the dough rest in the fridge for hours, so you can enjoy cookies in no time at all.
Sometimes you get a really specific craving and you know that the only thing left for you to do is to satisfy it. There I was this past weekend, roaming my (Animal Crossing) island, putting up Halloween decorations everywhere when I suddenly started craving peanut butter oatmeal cookies like crazy. I could just picture them being the best treat ever to go along with my cup of coffee. I saved my game, got up, and went straight to the kitchen to begin testing.
I had to make and tweak the recipe several times during the week to get the cookies just how I wanted them. But boy oh boy was it worth it! They are chewy with crisp edges, have a strong nutty flavor, and are really decadent with small pools of melted chocolate throughout.
Basic cookie dough
This recipe is basic, in the best possible way. If you’ve baked any cookies before then you’ll find these peanut butter oatmeal chocolate chip cookies really simple to make.
You first beat out the wet ingredients, stir in the dry ingredients, roll out balls of dough and bake them. E-a-s-y. And also very fast since you don’t have to chill the dough. Your peanut butter oatmeal chocolate chip cookies will be in the oven in 30 minutes stats. 20 minutes if you use chocolate chips and don’t need to chop the chocolate by hand.
→ I flatten the balls of dough before baking because it makes them spread up a bit more while baking. I like my oatmeal cookies on the thin side but if you prefer puffier cookies don’t flatten them. Simply bake the cookies shaped as smooth balls.
→ You can make the dough and shape the balls for up to 5 days in advance. Keep them in the fridge on the lined baking sheet covered with plastic wrap. If you don’t take the tray out of the fridge before baking and bake the balls while fridge-cold, they won’t spread as much as normal and the cookies will be denser.
Notes on ingredients
- natural peanut butter: I use natural peanut butter instead of the regular one because I can control the sweetness and the amount of sugar incorporated into the dough better. Brown sugar gives a nice chewy texture to cookies whereas adding more peanut butter would make them denser as well as sweeter. But honestly, I’m pretty sure these cookies would turn out alright with regular peanut butter.
- semi-sweet chocolate: I prefer roughly chopped semi-sweet chocolate but you can use whatever you want/have; dark or milk chocolate, chocolate chips, or wafers,… You might need to tweak the quantity of sugar to adjust the cookies’ sweetness if you use darker chocolate.
You could also use a combination of chocolate and peanut butter chips to make these peanut butter oatmeal chocolate chip cookies extra nutty. I can’t find peanut butter chips in France but I’m dying to try!
I prefer using chocolate chopped from a chocolate bar rather than packaged chocolate chips because some brands add stabilizers and preservatives that prevent the chocolate chips from melting.
Freezing
20 warm peanut butter oatmeal chocolate chip cookies are a lot! You could reduce the recipe by half or make the whole lot and freeze half of them. Future you will thank you for it. There’s nothing like knowing you have a stash of ready-to-cook cookies waiting for you in the freezer. It’s perfect for sudden cravings or if you have people over unexpectedly and need to serve something really quickly. You’ll only need to preheat your oven, bake your cookies for 15 min, and voilà, a fresh batch of cookies with very minimal effort.
Once you’ve rolled the dough into balls, place the balls you intend on freezing on a baking tray lined with parchment paper (that fits in your freezer). Flatten each ball slightly and place the tray in the freezer. Wait for the cookies to be frozen solid, about 1 hour, and then place them in a freezer bag or an airtight container. You can keep them in the freezer for up to 3 months. There is no need to thaw the frozen peanut butter oatmeal chocolate chip cookies before baking. Preheat your oven to 175°C (350°F) and bake them straight from frozen adding 2 minutes to the baking time.
Peanut butter oatmeal chocolate chip cookies (no chill)
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These peanut butter oatmeal chocolate chips cookies are chewy, nutty and really decadent with small pools of melted chocolate throughout. Plus it’s a no chill recipe so you’ll be able to enjoy freshly baked cookies in no time at all!
Ingredients
- 320 g oats (4 cups)
- 90 g all-purpose flour (⅔ cup)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 160 g natural smooth peanut butter*(10 tbsp or 5.5 oz)
- 170 g butter (1 ½ sticks or 6 oz), diced and softened to room temperature
- 300 g light brown sugar (1 ½ cups)
- 2 eggs
- 1 ½ tsp vanilla extract
- 200 g semisweet chocolate (around 52% cocoa solids), roughly chopped (7 oz)
Instructions
- Make the cookie dough. Mix the oats, flour, baking powder, baking soda and salt in a medium bowl and set aside. Using a hand mixer (or a stand mixer with the paddle attachment) beat the peanut butter, butter and sugar in a large mixing bowl until creamy, about 1 min. Add the eggs and vanilla and beat again until well blended, about 30 sec. Add the dry ingredients and mix using a spatula or wooden spoon until just incorporated. Stir in the chopped chocolate. The dough should be rather soft and slightly sticky. Set a rack in the middle of the oven and preheat the oven to 175°C (350°F)**. Line 3 baking trays with parchment paper.
- Bake the peanut butter oatmeal chocolate chip cookies. Roll the dough into smooth balls between your hands (about 1 big heaped tbsp of dough per cookie), placing 6 to 7 per baking tray with plenty of space between them. Flatten each ball slightly. Bake, 1 baking tray at a time, until the edges and top of the cookies are beginning to turn golden brown, 12 to 14 min. Let cool on the baking tray for 10 min, until the cookies firm up then transfer them onto a cooling rack.
Notes
* natural peanut butter only contains peanuts & salt and will split while stored. Stir it with a spoon to get the texture back to normal before measuring. If you use regular peanut butter (with added sugar, oil, etc) you should probably decrease the amount of light brown sugar used in the recipe, unless you have a very sweet tooth.
** 155°C (310°F) if using a convection oven
Nutrition
- Serving Size: 1
- Calories: 297
Keywords: no chill cookie dough, simple peanut butter cookies
Do you feel like baking some more? Here are some of my favorite cookie recipes:
Océane
Ils ont l’air tellement bons. Je vais vite les essayer !
★★★★★