Peanut Butter-Chocolate Chip Oatmeal Cookies

318 Ratings
  • 5 80
  • 4 106
  • 3 79
  • 2 36
  • 1 17

This crunchy chocolate-chip cookie is enhanced by rolled oats, salted peanuts and natural peanut butter.

Martha Stewart Living, January 2005

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Recipe Summary

Yield:
Makes about 6 dozen
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Ingredients

Directions

  • Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.

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  • Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.

  • Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.

  • Using a 1 1/2-tablespoon ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.

  • Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely.

Cook's Notes

Cookies can be stored in airtight containers at room temperature up to 2 days.

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Reviews (42)

318 Ratings
  • 5 80
  • 4 106
  • 3 79
  • 2 36
  • 1 17
Martha Stewart Member
11/05/2018
I wanted to make half of the recipe. Because of the reviews, I cut everything in half instead of the flour. I did use 1/3 cup of flour The batter held up in the oven and the cookies were great.
Martha Stewart Member
04/14/2018
I've made this recipe before but beware, they'll come out to thin and not hold together if you don't make a few adjustments. I cut the recipe in half, but I kept the flour amount the same. I used an ice cream scoop because I like my cookies bigger so it made a dozen. Also, cut the baking time to no longer than 13 minutes tops. And yes, cool properly on the pans and then on the rack.
Martha Stewart Member
02/25/2015
A cooling rack is a must. First pan-full were cooled on the counter and they crumbled apart, then I cooled on pan for 1-2 minutes, and then rack until completely cool. The best! Creates a large batch and are crowd pleasers everytime!
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Martha Stewart Member
04/02/2014
1 star for this recipe! Made it from her cookie book and they melted to flat, paper-thin, crisp over-done cookies and I use the word cookie lightly. I wondered how 1/3 cup flour would bind these together and the dough was delish and thick like a normal drop cookie recipe, but a complete failure to bake. The min 15 minutes was too long as well. I looked up other oatmeal cookie recipes of hers and found one that is identical except its 1 cup plus 1 tbsp of flour and 1/2 cup of wheat germ.
Martha Stewart Member
02/07/2014
Ugh. I was so frustrated with this recipe. The dough was DELICIOUS but the cookies came out flat and crumbly. I should have added more flour and definitely will next time if I decide to bake these again. I would also try refrigerating the dough as others have mentioned. Disappointed.
Martha Stewart Member
12/13/2013
*also below recipe: cookies will be beautifully crunchy and thin refrigerated batter for half hour before baking chose to not add any peanuts or chocolate chips decreased/changed the sugars check cookies after 15 minutes. but baked 20 minutes.... was perfect Beautiful crunchy flavorful cookies
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Martha Stewart Member
12/13/2013
Great! w/ changes: 3 cups non-instant rolled oats 1/3 cup less 1 T whole wheat flour 1 T oat flour 2 T sorghum flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 3/4 cup packed light-brown sugar 1 T dark brown sugar 3/4 cup turbinado sugar 1 tsp mild molasses (Brer Rabbit brand) 2 sticks unsalted butter, softened 1/2 cup unsweetened crunchy peanut butter (Santa Cruz brand dark-roast Crunchy) 2 large eggs 1 tsp vanilla, or Tawny Port Batter will be soft. Baked 20 minutes @ 350 on parchment
Martha Stewart Member
09/16/2013
I made this recipe with my Certified GF Oats and palm sugar and it was terrific. For the bit of whole wheat flour, I sub'd sweet sorghum flour (gf) and found that I needed to add something more like 1/2 a cup so that the batter didn't look quite a wet. I also subbed out part of the peanuts for some chopped dried cherries and only had on hand white chocolate chips. The resulting cookies were delish!
Martha Stewart Member
09/14/2013
I didn't read the reviews first but my cookies turned out well in the end. I was suspicious about the icing-like consistency of the dough despite using whole wheat bread flour so I kept a watchful eye on the oven. At 350F cookies browned quickly w soft middle & slight burnt taste that I actually like in PB cookies, but not everyone does. I let the rest of the dough sit overnight to hydrate the oats, made smaller cookies, baked at 325. Glorious. Will make these again with a pinch more salt.
Martha Stewart Member
09/04/2013
These cookies are a total failure. There was not enough flower so they turned into crepes. I added some all Purpose flower on the last 3 batched and they were better. If there was 1 cup of All Purpose flower to go along with the 1/4 cup of Whole Wheat flower it would have worked. Sorry Martha you get a big fat " F" in the baking department.
Martha Stewart Member
08/23/2013
This is a really good cookie recipe! But I am glad that I read the reviews about the cookies spreading too much. I added a little more flour as well for a total of 3/4 c and they were perfect! Love the whole peanuts, great flavor, nice and chunky.
Martha Stewart Member
01/04/2013
I agree with Shanilee. My cookies spread out quite a bit and were scorched when I pulled out after 13 minutes. Still chewy, not crispy. This wasn't my favorite recipe. I really think more flour would have helped.
Martha Stewart Member
10/16/2012
These cookies flattened & spread out quite a bit when they came out of the oven. This made them pretty crispy and airy. I usually like chewy fluffy cookies, so I was skeptical at first, but I actually liked these! They were a hit with other people too. Next time I make them, I'll try adding more flour like other reviewers suggest. Oh, and keep an eye on them- they can burn quickly!
Martha Stewart Member
04/22/2012
I veganized this cookie by replacing the eggs with one mashed banana, and beat it with the butter and sugars. Also, I added one third cup of white flour and the cookies came out in a traditional shape and texture. Very good!
Martha Stewart Member
02/09/2012
This recipe is a hit! It makes a bunch of super tasty, crisp cookies that can't be beat.
Martha Stewart Member
09/26/2011
I reduced the white sugar to 2/3c and added 1/3 c white flour to the recipe then about half way through cooking added another 1/3 c WW flour. I am at 7000 ft. so extra flour is always needed. I was looking for a thicket cookie to take camping. Both ways came out good. Next time I might substitute another 1/2c peanut butter for one of the sticks of butter.
Martha Stewart Member
07/14/2011
This is an amazing recipe!! Not too sweet, the peanut butter taste with the oatmeal is yum. I omitted the peanuts because we have a nut allergy in the family. This is a keeper. :)
Martha Stewart Member
01/14/2011
I just made these and both my hubby and I think that they came out amazing!!!
Martha Stewart Member
07/02/2010
Our family gives this cookie two thumbs up. I love whole wheat dessert recipes. We are a white sugar and brown sugar free family. I made these cookies with organic agave as my sweetner. The agave sweetner and ghirardelli chocolate chips where perfect for us.
Martha Stewart Member
12/25/2009
These cookies are just incredible. Best if not overcooked.
Martha Stewart Member
10/05/2009
i easily made these gluten free by using 1/3 cup of gf baking mix and gf oats everybody LOVED these cookies and nobody could tell that they were gluten free =)
Martha Stewart Member
08/04/2009
My daughter has a nut allergy, so I substituted pea butter for the peanut butter, and raisins for the whole peanuts. They were crispy on the outside, and chewy on the inside....delicious. Tasted like real peanut butter cookies to us!!
Martha Stewart Member
06/02/2009
They were yummy, but very runny so I had to add another cup of flour.
Martha Stewart Member
04/02/2009
Yummmm! Crispy and healthier than most. They beg the question, " Got milk?". I'll keep this one at the front of my file. Thanks Martha!
Martha Stewart Member
03/28/2009
WannA tRy thIs recipe!!!! lol
Martha Stewart Member
03/14/2009
These were good! I did notice the batter was a little thinner than I expected- but I made no changes and they came out great. I did bake them for less time- about 8 minutes in my oven and they were good to go!I would make these again for sure!
Martha Stewart Member
01/03/2009
If you like crispy cookies, these are for you! I followed the recipe exactly and didn't have any problems with the amount of flour. They baked up nicely. Flavor was good. Probably wouldn't make them again though because it's not my type of cookie. A lot of sugar and a lot of crunchy "stuff" but no cakey cookie holding all together. More like candy.
Martha Stewart Member
12/10/2008
These are some of the best cookies I've ever made! They're very, very good. I did make a few small changes, however: I initially added 1 1/3 C of white flour and then, at the end when I noticed that the dough was still a bit runny, I added yet another 1/3 C of white flour. (I did substitute white for wheat since that's what I had on hand.) I also added a bit more salt than the recipe called for. Lastly, I used dry roasted peanuts, rather than the salted cocktail variety.
Martha Stewart Member
12/09/2008
This is mine and my families favorite cookie now! I don't add the peanuts or the choclate chips. Instead I substitute white chips for the chocolate chips and leave out peanuts. Everyone that tries it loves them!
Martha Stewart Member
11/24/2008
These cookies are very good. I read the comments before making and agree that they need more flour. I added 1/3 C wheat flour and 1/3C white flour. I also cut down on the sugar. I used 3/4 C each of the brown and white sugars. The cookies turned out really good and held their shape when baking. I also used unsalted peanuts. This cookie is easy to mix and make and very delicious!
Martha Stewart Member
10/15/2008
These are now one of my top ten cookies! I can not decide if they are like candy or peanut brittle but they still have the essence of a cookie with great texture and flavor. I skipped the chips this time and I think I would roast the peanuts a little before adding to the dough.
Martha Stewart Member
10/11/2008
I do agree on the amount of flour was too little. After I made 12 cookies I had to add 1/2 cup of flour to get it the right consitancy. But other than that we all loved them! It as probably a type-o 1 1/2 cup of flour seems right.
Martha Stewart Member
09/10/2008
Not that great. Would not make again or recommend. Although not low-fat my husband tasted them and said, "these must be low-fat/healthy, they aren't that good."
Martha Stewart Member
07/20/2008
these are fabulous! I didn't need to add any extra flour, my dough was not the slight bit runny; it may depend on the p-nut butter used ? I did add 1/2 c. finely shredded coconut, just seemed like the riight thing to do. baked for 13 minutes. AMAZING!
Martha Stewart Member
07/07/2008
baking mine for 11 minutes was a lot ... i also need to add some extra flour, it was to runny with just a third of a cup. However the final results were delicious!
Martha Stewart Member
06/05/2008
They were wonderful. I added walnuts instead of peanuts and they were just as great !
Martha Stewart Member
05/03/2008
The cookies were wonderful once I added an additional cup of flour. No one else mentioned it, but the dough was too liquidy. I baked 2 cookies and they spread and didn't hold together after cooled. I added another cup of flour to the dough, then they were great.
Martha Stewart Member
04/23/2008
These cookies were absolutely wonderful. The peanut butter made the cookies. I loved the fact that it had whole wheat flour and a lot of oatmeal. I don't feel quite as bad eating cookies if there is something healthy in them. They tasted fantastic. I added a bit of flax meal, hemp hearts, and dried cranberries for a little zing.
Martha Stewart Member
04/15/2008
These cookies were absolutely wonderful! A combination of my three favourite cookies all in one. I used chunky natural peanut butter instead of chopped peanuts and they were still excellent!
Martha Stewart Member
04/15/2008
These cookies were absolutely wonderful! A combination of my three favourite cookies all in one. I used chunky natural peanut butter instead of chopped peanuts and they were still excellent!
Martha Stewart Member
03/14/2008
A thin, slightly crispy, peanut buttery granola-like cookie. I chilled the dough before baking in fear of a super thin cookie.
Martha Stewart Member
12/20/2007
These cookies are delicious and very easy to make!
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