Some of the best cookies in Salt Lake City are the peanut butter oatmeal chocolate chip cookies from the Beaumont Bakery. It’s indulgent, it has amazing flavor, and it has that irresistible combination of chocolate and peanut butter that’s only made better with the addition of oats and coconut. She looks pretty simple, but truth be told– this is one of our favorite cookies of all time.

The good news: we’ve recreated a homemade version of these oatmeal peanut butter chocolate chip cookies that’s pretty darn close to the real deal. On top of classic chocolate chip cookie ingredients, all you’ll need is creamy peanut butter (use Jif or Skippy- no natural peanut butter here), peanut butter chips, oats, and coconut.

Recipe Ingredients

  • Unsalted butter
  • Granulated sugar
  • Brown sugar
  • Creamy peanut butter
  • Eggs
  • Vanilla
  • All-purpose flour
  • Old-fashioned oats
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips
  • Peanut butter chips
  • Sweetened coconut flakes

How to Make Peanut Butter Oatmeal Chocolate Chip Cookies

  1. Cream the butter and sugars together in a mixer until light and fluffy, then mix in the peanut butter, eggs, and vanilla.
  2. Next, mix in the flour, oats, baking soda, and salt until just combined. Don’t worry if a few flour streaks are still visible.
  3. Add in both kinds of chips and the coconut and stir in by hand.
  4. Scoop the cookie dough onto parchment-lined baking sheets in 1/4 cup scoops and bake in a 350F oven for 9-12 minutes.

Optional Add-ins

Let’s be honest: we really love this PB-chocolate-oatmeal-coconut combo and think it’s near perfect. However, the cookie base for this recipe would be delicious with other add-ins. This cookie would be great “Monster style” with M&Ms instead of chocolate chips. Coconut not your thing? No big deal, simply omit it. Or keep the coconut and opt for butterscotch chips instead.

Expert Tips

  • Creaming the butter and sugar together properly is important here. Make sure it ends up nice and smooth (no butter chunks or bits). Scraping the sides and bottom of the bowl as you go will help a lot.
  • Be careful not to overmix the dough. This is a surefire way to end up with tough cookies.
  • While we don’t always opt for using convection, if your oven has the ability to convect bake, this is a great recipe to use it on, as it helps with even baking.

FAQs

Why are my cookies dry?

Dry cookies may be a result of overmixing or adding in too much flour. To measure your flour correctly, fluff your flour with a spoon, then use that same spoon to gently scoop the flour into the measuring cup. Level off the flour but try not to pack it in.

Can I use all-natural peanut butter in this recipe?

Unfortunately not. This recipe will only work by using smooth, homogenized peanut butter like original Skippy or Jif. The oils that separate out in natural peanut butter create an inconsistent cookie that’s oddly oily.

Can I use quick oats in this recipe?

Quick oats are quite different texturally than old-fashioned oats and also absorb liquids differently. Quick oats will do in a pinch, but we definitely recommend old-fashioned.

Storage Instructions

As with most baked goods, these oatmeal peanut butter chocolate chip cookies are best eaten the day they are made. However, stored in an airtight container, these cookies will still be good for a day or two. To freeze, place the scooped dough balls onto baking sheets with parchment paper and freeze until solid. Store the frozen dough balls in an airtight container or zip-top plastic bag. Baking instructions are the same, though you may need to add 1-2 more minutes to the baking time to get the cookie baked correctly.

MAKE NEXT: Best Ever Rice Krispie Treat Recipe

Peanut Butter Oatmeal Chocolate Chip Cookie Recipe

5 from 14 votes
Brooke Eliason
Print
Servings: 24 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Difficulty: Easy
With the perfect combination of chocolate, peanut butter, oats, and coconut, these are some of the best cookies you will ever consume.

Ingredients 

  • 1 cup unsalted butter (two sticks), slightly softened but not room temperature
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 3/4 cup creamy peanut butter*
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 1 1/2 cups old fashioned oats**
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup peanut butter chips
  • 1/2 cup sweetened coconut flakes

Instructions

  • Preheat the oven to 350 degrees Fahrenheit, and line 4 cookie sheets with parchment paper.
  • In a stand mixer, use the paddle attachment to cream the butter and the sugars together until smooth (about 1 minute). Add creamy peanut butter and mix until combined and smooth. Add eggs and vanilla and mix until ingredients are just combined. Add the dry ingredients (flour, oats, baking soda, and salt,) and mix until ingredients are barely combined (it's okay to still see streaks of flour in your dough at this point). Remove bowl from stand mixer and add chocolate chips, peanut butter chips, and coconut, and hand stir with a spatula until combined.
  • Using a size 16-inch cookie scoop (1/4 cup of cookie dough), scoop cookie dough onto the prepared baking sheets, 6 per pan. Bake each pan for 9-12 minutes, until slightly golden brown on the top and edges of the cookies. If baking with a convection oven, flatten the dough balls slightly with the palm of your hand, and then bake for 8-10 minutes, also until the cookies are slightly golden brown on the tops and edges of the cookies. Enjoy warm or completely cooled; cookies are best consumed the day of.

Notes

*Make sure to use a sugary, creamy peanut butter for this recipe rather than a natural peanut butter. We recommend Jif or Skippy. 
**Our preferred brand of old fashioned oats for most recipes (including this one) is Quaker Oats. 

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