Name: Peanut Butter Oatmeal Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Ingredients: 2 pieces eggs; 1 cup peanut butter (smooth or chunky) (natural or commercial both work); 1/3 cup pure maple syrup (can swap with honey or brown rice syrup); 1 1/2 cups rolled oats (use certified gluten-free oats if needed); 1/4 tsp baking soda; 1/2 tsp ground cinnamon (optional); 1/2 tsp sea salt; 2/3 cup chocolate chips (optional)

I first made these cookies on a rainy afternoon when I wanted something fast, wholesome, and satisfying — and they delivered. These Peanut Butter Oatmeal Chocolate Chip Cookies are quick to mix, naturally sweetened with pure maple syrup, and use pantry staples so you can have warm cookies in under 20 minutes. They’re great for lunchboxes, an after-school snack, or a simple dessert when you want something cozy but not fussy. If you enjoy cookie swaps, you might also like a seasonal twist with my take on gluten-free pumpkin chocolate chip cookies for autumn baking.

Why you’ll love this dish

These cookies strike a rare balance: simple ingredients, minimal cleanup, and dependable texture. With just peanut butter, oats, eggs, and a touch of maple, you get a cookie that’s chewy, slightly nutty, and naturally sweet without refined sugar. They’re budget-friendly, kid-approved, and forgiving — perfect when you want a quick batch but still care about whole-food ingredients. Make them for school snack prep, a casual brunch spread, or when you want to feel productive with one bowl and no creaming required.

“Comforting, chewy, and ready in a flash — these cookies felt homemade even on a busy weekday.” — a regular tester

How this recipe comes together

A short overview so you know what to expect: whisk eggs, stir in peanut butter and maple syrup until smooth, fold in oats and leavening, then toss in chocolate chips. The dough will be thick and scoopable. Bake on a parchment-lined sheet for less than 12 minutes until set at the edges. This process keeps the cookie soft and chewy in the center while giving just enough structure from the oats and baking soda.

What you’ll need

2 eggs
1 cup peanut butter (smooth or chunky) — natural or commercial both work (see tips)
1/3 cup pure maple syrup
1 1/2 cups rolled oats (use certified gluten-free oats if needed)
1/4 tsp baking soda
1/2 tsp ground cinnamon (optional)
1/2 tsp sea salt
2/3 cup chocolate chips (optional)

Notes and substitutions:

Swap maple syrup for honey or brown rice syrup for a slightly different sweetness.
For a nut-free version, use sunflower seed butter but be aware it can tint cookies slightly green when mixed with baking soda — harmless but surprising.
To make these vegan, see the FAQ for a reliable egg substitute.

Step-by-step instructions

Preheat the oven to 350°F (175°C) and line a large cookie sheet with parchment paper.
In a mixing bowl, whisk the eggs lightly until the yolks and whites are combined.
Add the peanut butter and maple syrup to the eggs. Stir until the mixture is smooth and uniform.
Add the rolled oats, baking soda, cinnamon (if using), and sea salt. Stir until a thick, cohesive dough forms.
Fold in the chocolate chips so they’re evenly distributed.
Drop tablespoon-sized mounds of dough onto the prepared sheet, spacing them about 2 inches apart. Press them gently if you prefer a flatter cookie.
Bake for 9–12 minutes. The cookies should be set at the edges but still slightly soft in the center — they’ll firm up as they cool.
Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.

Best ways to enjoy it

These cookies are delicious warm from the oven with a glass of milk or a hot beverage. For a simple dessert platter, layer them with buttery shortbread and small fruit tarts to balance the peanut butter richness — try pairing them with some buttery 3-ingredient shortbread cookies for contrast. For a cozy twist, serve alongside a spiced hot chocolate or dip half the cookie in melted dark chocolate and sprinkle flaky sea salt.

How to store & freeze

Short-term: Store cooled cookies in an airtight container at room temperature for up to 4 days. Place a slice of bread or a folded paper towel in the container to maintain moisture if you like them soft.
Refrigeration: You can refrigerate for up to a week, but bring to room temperature before serving for the best texture.
Freezing: Freeze cooled cookies in a single layer on a sheet pan; once frozen, transfer to a freezer-safe bag for up to 3 months. Thaw on the counter and warm in a 300°F (150°C) oven for 5–7 minutes if you want them fresh-baked again.
Food safety: Because these cookies are fully baked and contain eggs, keep leftovers refrigerated if stored more than two days in warm climates.

Helpful cooking tips

Use measured scoops to make uniformly sized cookies so baking time is consistent.
If your peanut butter is very oily, stir it well before measuring so you don’t end up with too much oil. Commercial, stabilized peanut butter produces sturdier cookies; natural peanut butter will make a slightly looser dough and a chewier cookie.
For chewier cookies, bake at the lower end of the time range; for crisper cookies, bake a minute or two longer.
Press the dough mounds gently with a fork or the back of a spoon for more even spreading.
If you want a thicker cookie, chill the scooped dough for 15–20 minutes before baking.
Use old-fashioned rolled oats for texture; quick oats will give a finer, denser crumb.

Creative twists

Add-ins: chopped roasted peanuts, dried cherries, or shredded coconut.
Flavor swaps: swap some peanut butter for almond butter for a milder finish.
Chocolate variations: use chopped dark chocolate, white chocolate chips, or a mix.
Vegan option: replace each egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) and replace maple syrup with agave if desired. For more cookie variety ideas, consider serving these among other treats like Mexican hot chocolate cookies at a gathering.
Mini cookies: make smaller teaspoon-sized cookies for bite-size treats — they’re great with tea and look lovely on a dessert tray with mini butter cookies.

Helpful answers

Q: How long does this recipe take from start to finish?
A: Active hands-on time is about 10 minutes; total time including baking and cooling is roughly 25–30 minutes.

Q: Can I use natural peanut butter?
A: Yes. Natural peanut butter (oil separation) works but stir well before measuring. It tends to make chewier cookies and may require a brief chill so the dough holds shape.

Q: How many cookies does this recipe make?
A: Using tablespoon-sized scoops, you’ll get about 18–22 cookies depending on exact sizing.

Q: Can I make this recipe vegan or egg-free?
A: Yes — replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 minutes). Texture will be slightly different but still tasty.

Q: Are oats gluten-free?
A: Oats themselves are naturally gluten-free, but cross-contamination can occur. Use certified gluten-free oats if you need to avoid gluten.

Conclusion

If you want to compare flavor and texture variations from other bakers, take a look at Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies for a denser, almost-cakey take, and see The BEST Peanut Butter Oatmeal Chocolate Chip Cookies for tips on achieving a particularly chewy cookie. Both are useful references if you’d like to tweak bake times or mix-ins.