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!

MAKE NEXT: Best Ever Rice Krispie Treat Recipe

Peanut Butter Oatmeal Chocolate Chip Cookie

5 from 13 votes
Brooke Eliason
Servings: 24 servings
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Difficulty: Easy
With the perfect combination of chocolate, peanut butter, oats, and coconut, these are some of the best cookies you will ever consume.


  • 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.


*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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