Crunchy on the outside and chewy on the inside, these are simply the Best Peanut Butter Oatmeal Chocolate Chip Cookies. Not only are these cookies delicious, they are gluten-free. Peanut butter and chocolate chips all wrapped up in a delicious treat is a match made in heaven!
Every once in a while I like to get creative and try something different. Don’t ask me why, I can’t explain it. It’s a challenge I put myself through to see if I can develop something delicious that will please the palate. I consider myself a mad scientist in this situation and I need to be alone and I can’t be disturbed.
Of course this is the exact time my kids will ask me questions about homework or to sign something they know I won’t read beforehand. The result of whatever I was doing ends up becoming an epic fail. You would think my family would realize after all these years that obviously I can’t multitask. Maybe they do, and they choose that opportune time to get me to sign my life away or get whatever they want.
It probably wouldn’t be a problem if I was somewhat organized, but I’m not and I’m reminded of that every day. I don’t have the ingredients measured and ready to go on the counter. Nope, that’s not me. Instead, I’m measuring and mixing as I go. If I’m by myself, I can have music blaring, be singing and dancing pretending I’m a diva onstage, and things would work out perfectly. But if anyone steps into my domain which is my kitchen while I am cooking or baking it throws me off. Those extra steps of organizing and preparing would save me a great deal. Why do I put myself through torture?
The goal for this recipe would be to have a cookie with delicious peanut flavor and studded with chocolate chips creating that match made in heaven. As I cruised up and down the aisles of my local Costco, I passed the ginormous bag of chocolate chips, the jars of all natural peanut butter, and the rolled oats that could feed an army. What sealed the deal was the peanut powder which was a new item being offered at a great price. Hence, the creation of the Best Peanut Butter Oatmeal Chocolate Chip Cookie Ever.
I only found out about peanut powder a few years ago. Now, it seems to be quite accessible as it’s on the shelf at my local market right next to the peanut butter. I started using it in my baking and was so excited with the results. It’s the perfect solution to creating incredible peanut flavor especially in a peanut butter cookie. Adding oats will give texture, and to make them tender instead of crumbly, I’ll add a little cornstarch. I started creating a recipe in my head as I was checking out.
I decided to stick to brown sugar, not only for the delicious molasses flavor it will bring, but also because it is hygroscopic. Hygroscopic means it will hold moisture making the cookie soft rather than crisp which is the result when using only white sugar. I wanted a chewy, “peanutty”, and flavorful cookie studded with chocolate chips. I was confident this was going to be a great recipe. I was wrong, it’s a SPECTACULAR recipe.
Here’s another surprise, the first time I made these I used light olive oil and I highly recommend you get some. Do not use extra virgin. The second time I made these I used melted unsalted butter. We actually liked the first batch better and I didn’t have to melt and cool anything. The third time I made it with peanut oil and it was delicious. I don’t always have it on hand as I do light olive or vegetable oil.
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It only took 2 tries to perfect this and I have to say I’m quite proud of myself with this achievement. I’ve been cooking and baking for so long, I’ve probably exhausted most of my fails and have learned from them. It doesn’t hurt to study the science of baking and the reactions of ingredients in my spare time. Thank you, Shirley O. Corriher!
These are so simple to make, you’ll be making batches in no time. It was all I could do to keep them around long enough to snap a few pictures. Let me tell you, these are not only beautiful on the outside, but even better on the inside.
They need to be scooped right after mixing as I found that letting it sit dries out the dough. This can easily be remedied simply by scooping and forming into a ball with your hands. The warmth of your hands magically brings it back to the proper consistency. Again, if they are scooped right after mixing, you should have no problem. That may actually be a result depending on which type of peanut butter you use. I use a creamy all natural peanut butter – the kind that needs to be mixed because the oil floats to the top. Even after stirring I was still able to pour it into my measuring cup. Teddy brand is what I recommend as it was the peanut butter I grew up with consisting of simply peanuts and salt. It’s also sold in gigantic jars at Costco conveniently located next to the peanut flour. Basically, it was a win win.
When I purchase all natural peanut butter sometimes there’s a lot of oil that floated on top. I pour off some of that peanut oil and put it in another container. I leave enough oil in the jar to keep a creamy consistency making sure it’s still peanut butter and not peanut paste. If I took too much out I simply pour some back in. Use the excess oil for frying or baking. In this case though, there wasn’t any separated oil on top. It was blended throughout with the consistency of thick syrup – not good for sandwiches but perfect for baking.
These are simple to make, but I do need to point out some things:
First, whisk together the oats, peanut powder, cornstarch, baking soda, and salt in a bowl and set aside.
In a large bowl, whisk together olive oil, brown sugar, eggs and vanilla until thoroughly combined.
Do you see how runny this peanut butter is? I was able to pour it into my cup. It’s natural peanut butter. No extra stuff like sugar, hydrogenated or mono anything. Just peanuts and salt.
Add the oat mixture to the peanut butter mixture and stir with a wooden spoon a few times just to get it going. Mix in the chocolate chips. If you mix the flour mixture too much then add the chocolate chips, the chips will get coated with the oil of the peanut butter and nothing will stick to it. I really thought I was going to get these right because no one was home and it was just me and my radio. I even measured everything beforehand and had it all set. Just pour, mix, follow my own directions. Then Tom Jones came on Pandora with “She’s a Lady” (he’s singing about me you know) and I got all crazy and started mixing to the beat and before I knew it, the flour was pretty much mixed in. You may ask, “Hey, Natalie. Why don’t you just add the chocolate chips the same time as the flour?” Well, I guess I could but I like to get things going before adding everything all at once and it’s similar to the steps I do when making chocolate chip cookies. If you try it and it works well for you, let me know.
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Scoop golf ball size rounds (2 tablespoons) spacing about an inch apart onto a baking sheet lined with parchment. These cookies do not spread so you can get a bunch on there.
The first time I made these I didn’t flatten them and I was surprised at the round golf ball sized cookies when I removed them from the oven. No big deal as they were still delicious. Flatten slightly with the spatula or the palm of your hand. Be consistent when flattening the dough as the thickness will affect baking time. For me, I liked them on the thick side therefore, flattening to ¾” – 1” high. For that height, use the recommended time. If you go crazy and flatten them thinner, lessen the time.
These cookies are not only delicious and simple to make but the added bonus is it gluten-free. Perfect for my friends who have a gluten allergy.
If you make this, let me know what you think by snapping a picture and tagging me on Instagram @thegeneticchef and use hashtag #thegeneticchef. I would love to hear all about it. Or, write a comment and tell me what you think.
Thanks for visiting…
- 1 ½ cups rolled oats, gluten-free (not quick oats)
- ½ cup peanut powder (such as PB2)
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 ½ cup brown sugar, packed
- ¼ cup light olive oil (not extra virgin)**
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup creamy all natural peanut butter*
- 1 cup chocolate chips
- Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the oats, peanut powder, cornstarch, baking soda, and salt.
- In a large bowl, whisk together oil, brown sugar, eggs and vanilla until thoroughly combined. Switch to a wooden spoon or spatula and mix in peanut butter as the peanut butter will make it very thick for the whisk.
- Stir in the oat mixture to the peanut butter mixture a few times to get it going. Add the chocolate chips and stir until well incorporated.
- Scoop golf ball size rounds (2 tablespoons) spacing about an inch apart onto a baking sheet lined with parchment. These cookies do not spread.
- Press down on them to flatten a little. I use either my spatula, my hands, or back of wooden spoon.***
- Bake for 10 - 12 minutes until cookies are light golden.
- Cool on rack in pan for a few minutes before transferring to a rack. Enjoy!
**You can use vegetable oil, peanut oil, or melted coconut oil.
***The dough tends to harden the longer it sits making for crumbly ball shapes. Use the warmth of your hands to press together then flatten slightly. If you scoop all the dough when baking it shouldn't be a problem. If you are baking a pan at a time, scoop the dough and place on separate piece of parchment.