Peanut Butter-Oatmeal-Chocolate Chip Cookies

The name of these monster peanut butter-oatmeal-chocolate chip cookies doesn’t say it all. They’re also exploding with M&Ms and chocolate chips. Kids and adults love them.

Six peanut butter-oatmeal-chocolate chip cookies on a rimmed baking sheet.

As the authors explain, these are “one part oatmeal cookie, one part peanut butter cookie, and one part chocolate chip cookie.” No complaints here. It’s a mash up of sorts from quite a lot of various ingredients that may, at first blush, remind you of those monster cookies from your childhood. Yet what results is a little less sweet and a lot more soulful with its chewy, substantial textural awesomeness.–Renee Schettler

How do I keep my cookies from crumbling?

We get it—the hardest thing to resist is a big ol’ tray full of warm cookies, straight-from-the-oven warm. But hear us out. Cookies like these, with a lot of textures all in one place, need a little extra time to settle after they’ve finished baking. If you try moving them too soon, you’ll end up with granola—delicious monster granola but that’s a lot harder to dip in milk. We promise those extra 8 minutes will be worth the wait.

Peanut Butter-Oatmeal-Chocolate Chip Cookies

  • Quick Glance
  • (1)
  • 20 M
  • 50 M
  • Makes 36 cookies
5/5 - 1 reviews
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In a large bowl, whisk together the flour, baking soda, and salt. Add the oats and stir until the ingredients are evenly combined.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth and pale in color. Add the sugars and mix on low speed until just incorporated. Do not overmix.

Scrape down the bowl and add the eggs, 1 at a time, scraping down the bowl and beating until smooth after each addition, about 20 seconds. Add the vanilla and beat until just incorporated.

Scrape down the bowl and add the peanut butter. Mix on low speed until just combined. Add the oat mixture in 3 additions, mixing on low speed until just incorporated.

Use a spatula or wooden spoon to fold in the chocolate chunks and M&Ms. Cover the bowl tightly and refrigerate for 5 hours.

Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.

Use an ice cream scoop to plop 2-tablespoon blobs of dough on the prepared baking sheets, spacing them about 2 inches apart. Gently squash each dough ball. Bake for 12 to 15 minutes, switching and reversing the sheets halfway through the baking time, until the cookies just begin to brown.

Let the cookies cool on the baking sheets for 8 to 10 minutes before gently moving them to a wire rack to cool completely. The cookies can be stored in an airtight container for up to 3 days. Originally published June 17, 2008.

Print RecipeBuy the Baked: New Frontiers in Baking cookbook

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Recipe Testers' Reviews

I’ve seen a lot of oatmeal cookie recipes, and a lot of peanut butter recipes, but not many that combine the two. The taste of these cookies was good. I’ve always liked the combination of chocolate and peanut butter.

I had initial concerns that these peanut butter-oatmeal-chocolate chip cookies would be too many flavors for me, but I was delightfully surprised with the results. I like that the oats made for a less dense peanut butter cookie, and I can’t think of a situation where adding chocolate chips didn’t improve a dessert.

This recipe does call for a large quantity of several ingredients: peanut butter and oats, most notably. Were the M&M’s essential to the recipe? Probably not. I wouldn’t worry if you don’t have M&M’s on-hand and you’d like to try this recipe.

Prepare to delay your gratification, since the dough needs to chill for 5 hours. These cookies are chewy, and continued to stay soft even a day or two after baking.

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