Peanut Butter Oatmeal Chocolate Chip Cookies

DrygastDrygast, 2024-02-27

Crispy and chewy cookies with peanut butter and chocolate


  • Servings18 Portions
  • AllergensEggs, Milk, Peanuts, Wheat


  • Prep Time10 min
  • Cook Time15 min

Simple cookies with a combination of flavors that I really like. Peanuts and chocolate are fantastic and in these oatmeal cookies I think it's a perfect mix.

Of course, you can vary and adjust the recipe however you want, but I think I probably got a good mix after adjusting the recipe by trial cooking a number of different variations. Among other things, I reduced the amount of sugar compared to the recipe I started from as it was very sweet. They also used peanut butter which had sugar in it, which I don't do here. The peanut butter I use is crunchy (goes just as well with smooth) and only contains peanuts and a little salt - nothing else. The result is thus a much less sweet cookie which I think tastes better.

A common thing to do with cookies of this type is to let the butter warm up to room temperature, but if you mix everything in a food processor, it is an unnecessary step. When you have mixed in the peanutbutter and the egg, it still makes a good batter.

To portion the dough on the baking sheet, you could use an ice cream scoop. An alternative is to use plastic gloves - anything to avoid getting dirty. I then place a lump of dough on the sheet and flatten it a little.

These cookies are perfectly fine to freeze and will last for several months (although they will probably be eaten much sooner)



Nutrition Facts*

 TotalServing100 g
Energy3258.92 kcal181.05 kcal452 kcal
Carbohydrates339.59 g18.87 g47.10 g
Fat176.65 g9.81 g24.50 g
Protein66.12 g3.67 g9.17 g
Sugar208.66 g11.59 g28.94 g
Salt4.11 g0.23 g0.57 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


  1. Heat the oven to 175°C fan.
  2. In a food processor, mix butter and sugar until fluffy.
  3. Add peanut butter and eggs, mix until smooth.
  4. Mix oatmeal, flour, baking powder, salt, cinnamon, vanilla powder and chocolate in a separate bowl.
  5. Stir together all the ingredients into a batter.
  6. Portion the dough into 18 lumps on 2 baking trays covered with baking paper.
  7. Bake in the middle of the oven, 10-12 minutes until the edges start to get a little colour.
  8. The cookies should be a little soft in the middle when they are taken out of the oven.
  9. Let the cookies cool on the baking tray for a few minutes, then transfer to a wire rack to cool completely.
  10. Once they have cooled completely, store the cookies in the fridge in an airtight container.
  11. It is perfectly possible to freeze the cookies.