Oatmeal and peanut butter chocolate chip cookies

    25 min

    These oatmeal, peanut butter and chocolate cookies are the result of combining what everyone likes in one cookie!

    4 people made this

    Serves: 18 

    • 115g butter
    • 100g caster sugar
    • 75g soft brown sugar
    • 130g peanut butter
    • 1/2 teaspoon vanilla extract
    • 1 egg
    • 125g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 40g oats
    • 170g dark chocolate chips

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium bowl, cream the butter, caster sugar and brown sugar together until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, bicarbonate of soda and salt; stir into the mixture just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased baking trays.
    3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on baking trays for about 5 minutes before transferring to wire racks to cool completely.

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    Reviews in English (1931)


    Really great cookie recipie to add to the collection. I gave the salt a miss, used rolled scottish oats and used no added sugar (crunchy) peanut butter. I ended up using chopped up dairy milk instead of dark chocolate chips (what i had to hand) and they turned out brilliantly!  -  20 Mar 2017


    I just made these as written & they are WONDERFUL!!! My favorite part about this cookie is it's texture. Like others have said, they don't spread- which is a MUST in my book! 10 minutes is perfect. Be sure to mix the sugars, butter, PB, egg, & vanilla first- then add the flour mixed with the soda, salt, & oats. Lastly the ch chips. Amazing cookie- thanks so much for submitting!  -  16 Jan 2006  (Review from Allrecipes US | Canada)


    I doubled this recipe. I used dark chocolate chips, chunky peanut butter and added 3/4 cup of Reese's peanut butter chips and 1/2 cup chopped pecans. I did grind half the oatmeal down in my blender only because we like the texture of it, mixed with the bigger pieces of oatmeal. The batter was still a little loose, so I did end up adding another 1/2 cup or so more oatmeal. For me, 9 minutes at 350* was the perfect time. This made 54 medium sized cookies. Good flavor, very nice. I'd make these again.  -  28 Nov 2009  (Review from Allrecipes US | Canada)