Peanut Butter Chocolate Chip Oatmeal Cookies
Chewy, nutty, salty, and sweet these peanut butter chocolate chip oatmeal cookies are peanut butter meets chocolate perfection. Delightfully dairy-free, these oatmeal cookies come together in under 30 minutes for a warm, gooey treat you will crave for days to come.
I would not normally classify myself as the kind of person who goes out of their way for an oatmeal cookie. But lately I have been craving the soft, chewy texture that comes with an oatmeal cookie. I first satisfied the craving with some vegan peanut butter oatmeal cookies but I knew I could take in up a notch. Enter chocolate chips.
These oatmeal chocolate chip cookies are everything you love about a chocolate chip cookie married to everything that makes an oatmeal cookie chewy and nutty with the bonus of a salty, creamy peanut butter flavor running through. Consider yourself warned, these peanut butter oatmeal chocolate chip cookies are beyond addictive.
Why we LOVE These Peanut Butter Oatmeal Cookies with Chocolate Chips
Not one to need many reasons to make a batch of cookies, these are just a few of the many reasons we are obsessed with these salty and sweet oatmeal cookies.
- Peanut butter + chocolate. The ultimate combination of salty and sweet wrapped up in a soft, chewy cookie.
- Warm gooey cookies. From the melty chocolate to the gooey bites of peanut butter oatmeal, these cookies are the perfect balance of chewy and gooey.
- Quick and easy to make. Ready in under 30 minutes, these cookies are perfect for when your sweet chocolate peanut butter cravings hit.
- Healthy? If you think oatmeal makes a cookie healthy then these are most definitely a health food.
How to Make Peanut Butter Chocolate Chip Oatmeal Cookies
Ingredients You’ll Need
- Plant-based butter- I used Country Crock’s Plant Butter Sticks to keep these simple and dairy-free.
- Sugars- A blend of granulated sugar and brown sugar sweeten these cookies.
- Peanut butter– Simple creamy peanut butter will do. I made these with a store-brand creamy peanut butter not an organic peanut only kind of peanut butter.
- Egg- At room temperature, helps to bind the cookies together.
- Vanilla- For a little boost of flavor.
- Oatmeal– A blend of old-fashioned oats and quick oats gives these cookies a chewy, nutty texture.
- Dry ingredients– Flour, salt, baking soda, and cinnamon give flavor and structure to these cookies.
- Dairy-free chocolate chips– For all of the peanut butter chocolatey goodness you are craving.
Step-By-Step Directions
- Prepare for baking: Preheat the oven to 350°F and line a baking sheet with parchment paper or a non-stick baking mat.
- Cream butters and sugars: In the base of a stand mixer, cream together plant-based butter, granulated sugar, brown sugar, and peanut butter.
- Add wet ingredients: Once light and fluffy, add the egg and vanilla and mix until combined.
- Mix dry ingredients: In a small bowl mix together flour, baking soda, salt, cinnamon, quick oats, and old fashioned oats.
- Add dry ingredients: Mixing on low, slowly scoop the dry ingredients into the wet ingredients until just combined.
- Fold in chocolate chips: Remove the bowl from the mixer and fold in dairy-free chocolate chips.
- Scoop, using a 1.5 Tablespoon cookie scoop, into balls and sprinkle with flaky sea salt.
- Bake in the preheated oven for about 13 minutes.
- Cool: Allow to cool on the baking sheet for about 3 minutes before transferring to a wire cooling rack.
Dairy-Free Changes
Two main swaps take these delicious cookies from dairy-filled to dairy-free!
- Plant-based butter– In place of butter, I used a plant-based alternative (Country Crock’s Plant Butter Sticks).
- Dairy-free chocolate chips– Be sure to use a dairy-free chocolate chip such as Enjoy Life, Simple Truth Organic (Kroger Brand), or Great Value Free From Chocolate Chips (Walmart Brand). If you have found other dairy-free chocolate chip brands, feel free to drop a comment below to share!
Helpful Kitchen Tools
A few kitchen tools or ingredients you might find helpful with this cookie recipe include:
- 1.5 Tablespoon Cookie Scoop– This simple cookie scoop is perfect for making sure each dough ball is the same size.
- Non-stick baking mat– Keeps your cookies from sticking to the baking sheet.
- Sea Salt Flakes– For the finishing touch that adds an extra boost of flavor to these cookies.
Serving Suggestions for Peanut Butter Oatmeal Cookies with Chocolate Chips
These cookies are sensational fresh out of the oven, here are a few other ways you might want to serve these peanut butter and chocolate oatmeal cookies.
- Frosted with a little peanut butter glaze.
- Drizzled with melted dairy-free chocolate.
- Used for a dairy-free ice cream sandwich. Simply pick out your favorite dairy-free ice cream and scoop a hearty amount onto the bottom of one of the cookies, then top it with a second cookie and dive right in.
Freezing Cookie Dough for Later
There is nothing I love more than keeping a stash of cookie dough in the freezer. From soft ginger cookie dough to snickerdoodle cookie dough, I have been known to always have something at the ready for an easy plate of cookies. To prepare this dough for freezing:
- Make the dough completely.
- Line a baking sheet with parchment paper.
- Next, scoop the dough into balls onto the parchment paper lined baking sheet. Top with additional chocolate chips.
- Place the baking sheet in the freezer and freeze at least 30 minutes.
- Transfer the dough balls to a freezer safe container and store for up to 3 months.
When you are ready to bake from frozen:
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Remove the dough from the freezer, place on the prepared baking sheet, and sprinkle with flaky sea salt.
- Bake for 14-16 minutes then allow to cool on the cookie sheet for at least 2 minutes before transferring to a cooling rack.
More Delicious Cookies
If you tried this delicious peanut butter chocolate chip oatmeal cookie recipe feel free to leave a comment below, I would love to hear how it went! You can also snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Peanut Butter Oatmeal Cookies with Chocolate Chips
Warm, gooey, and the perfect balance of salty and sweet, these peanut butter oatmeal cookies with chocolate chips are pure perfection.
Ingredients
- ½ cup Plant-based Butter room temperature
- ½ cup Brown Sugar packed
- ⅓ cup Granulated Sugar
- ½ cup Peanut Butter
- 1 Egg room temperature
- 2 teaspoons Vanilla
- ¾ cup Flour
- ¾ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ teaspoon Cinnamon
- ¾ cup Quick Oats
- ½ cup Old Fashioned Oats
- 1 cup Chocolate Chips dairy-free
Instructions
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Preheat the oven to 350°F and line a baking sheet with parchment paper or a non-stick baking mat.
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In the base of a stand mixer, cream together ½ cup plant-based butter, ⅓ cup granulated sugar, ½ cup brown sugar, and ½ cup peanut butter.
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Once light and fluffy, add 1 egg and 2 teaspoons vanilla and mix until combined.
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In a small bowl mix together ¾ cup flour, ¾ teaspoon baking soda, ¼ teaspoon salt, ¼ teaspoon cinnamon, ¾ cup quick oats, and ½ cup old fashioned oats.
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Mixing on low, slowly scoop the dry ingredients into the wet ingredients until just combined.
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Remove the bowl from the mixer and fold in 1 cup dairy-free chocolate chips.
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Scoop, using a 1.5 Tablespoon cookie scoop, into balls and sprinkle with flaky sea salt.Bake in the preheated oven for about 13 minutes.
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Allow to cool on the baking sheet for about 3 minutes before transferring to a wire cooling rack.
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