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 peanut butter oatmeal 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.
Be careful not to overmix your dough and if you have convection bake don’t be afraid to use it for this cookie!
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Peanut Butter Oatmeal Chocolate Chip Cookie
- 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
- 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 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 parchment-lined cookie 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.
Did you make this recipe?
Tag @femalefoodie so we can see what you’re cooking!
Would these be safe/still good if you prep/ball then freeze?
Yes totally! Just follow the recipe, scoop the dough balls, then put them in the fridge to firm up. After they’re nice and firm you can freeze either on a covered cookie sheet or you can transfer them to ziplock bags. When baking just let them sit out on the counter for 10-20 mins. You might need to bake a little longer but you’ll know they’re done once they’re golden around the edges and a little bit on the top.
Delicious!!! I will be definitely making them again.
Thanks a million Victoria! Happy baking 🙂
These cookies are delicious! My family loved them. The chocolate, peanut butter, coconut combination is wonderful. Thanks for sharing this fantastic recipe!
Thanks a ton Jami- I’m so happy to hear that you liked them!
These are so good! Everyone loved them. I baked half and froze the other half as dough. Baking the frozen dough worked great and we had fresh cookies for two days.
Thanks so much Heather! We freeze them too because we only have 2 adults in our household. I’m so happy to hear that you liked them.
Ashlie Jean Baer
I made these this weekend thinking they’d be just for me as my husband doesn’t like PB or coconut. I was wrong! We both inhaled them. I even found my kids sneaking bites until they were gone. Can’t wait to make them again. This is a winning recipe!
I love this so much Ashlie! My husband (also doesn’t usually like peanut butter and chocolate together) can never resist these cookies either! So happy to hear that. Thanks for the kind words.
SO GOOD! Made these three second they posted. Easy to make, perfect texture and just delicious. Couldn’t stop eating the dough or the cookies once baked!
Thank you thank you Jamie! The dough is just as good as the cookies- I agree 😀
This might be the holy grail of cookie recipes. They’re everything – they’re chocolate chip cookies, but also oatmeal cookies, but also peanut butter cookies, plus coconut. What’s not to love??? I didn’t have peanut butter chips on hand, so I subbed them out for toffee chips. I’m not trying to one-up anyone, but I think they might have made the OG recipe even better.
I only ever want to make these cookies from now on. Thanks, Brooke!
Thank you so much Calla! Also the toffee chips sound SO good! We will have to try that next time 😀
So yummy! I’ve been testing a bunch of different pb, chocolate oatmeal recipes and these are by far the best! I forgot the coconut 🤦🏼♀️ And I love coconut – so I’ll definitely be making them again real soon! I froze a bunch as well and they bake just as good after being frozen!
Awww thanks so much Andi! What a compliment. And make sure and try them with the coconut- you can totally make them without, but there’s something that just makes these cookies next level with the coconut! 🙂 Thanks for the feedback on frozen cookies!
These cookies were just perfect! My family loved them! Might become a new favorite! Easy and makes lots! Very satisfying!
Thank you Tamara! We agree- definitely a crowd pleaser cookie. Have a great day. 🙂
An amazing peanut butter oatmeal cookie! They were so soft and chewy. I will definitely make these again!
Thanks Kelsie- so glad that you liked them!
Amazingly delicious!!! I loved watching you bake them first. Thank you for sharing recipe! Will be making again and again! 😋
Thank you Terri! I’m so glad the live cooking demo was helpful. 🙂
So so yummy! Made these for a family dinner and they were gone in no time! Quick to make and we will definitely be making these several times a month!!
Thank you so much Sharon! I appreciate the kind feedback so much!
These cookies are amazing and super easy to make!! I didn’t have semi sweet chocolate chips so I used milk chocolate chips instead. The cookies were still tasty. I took them on an extended family getaway last weekend to Island Park, Idaho and they were gone by the end of the weekend! Thanks for sharing the recipe.
Thanks so much Codie! So happy to hear that the milk chocolate worked great. I love Island Park so much- hope you had an amazing trip!
These are a perfect combo with the PB, oats, and coconut! They are so delicious and I love how big they are. I needed to bake a little longer than recommended even though my oven thermometer was right on temp. I used silicone baking mats instead of parchment, but that shouldn’t matter, right?
These cookies were delicious. Even better than Chip and Crumble cookies. So happy I found this recipe.
Thank you so much Tara! SO happy to hear that you liked it!