Oatmeal Cookies with Peanut Butter Chips & Chocolate Chunks!

cookies closeup

mmmmmm look at those…

Want some? I sure do! They’re oatmeal cookies that are soft on the inside; have a little crunch on the outside; loaded with chocolate chunks & peanut butter chips; and topped with chocolate chips & sea salt.


I made these on a rainy day– one of my favorite rainy-day activities. Then, I brought them to a potluck the next day (and kept some at home too, of course). They were a hit!


Let’s dive into baking, shall we?

2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/2 cups oats (I used quick-cook oats)
1 cup butter, room temperature
1 cup granulated sugar
1 cup brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 bag peanut butter chips, 10-12 oz
1 bag chocolate chunks, 10-12 oz
chocolate chips for topping
sea salt

1) Preheat you oven to 375 degrees F. Line baking sheets with parchment paper or silpat mats. Set them aside.

2) In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and oats. Set aside.

3) In the bowl of your stand mixer (or just a large bowl) put the butter, granulated sugar, and brown sugar. Either with the stand mixer (or a hand mixer if you don’t have one) beat the butter and sugars on high until creamy. Use a spatula to scrape down the sides of the bowl.

4) Add in the 2 eggs and vanilla extract. Beat on medium speed until fully combined, again using the spatula to scrape the sides down as needed.

5) With the mixer on a low speed, gradually mix in the flour mixture. Once the flour is mostly incorporated, add in the peanut butter chips and chocolate chunks.

6) Use a wooden spoon the make sure everything is mixed in.

7) Use a small cookies scoop (or two tablespoons) and scoop the dough out onto the cookies sheets leaving about an inch between each cookie. Press a few chocolate chips on the top of each cookie. Then sprinkle each one with sea salt.

8) Bake the cookies in the preheated oven for about 9 minutes, or until just starting to turn golden brown.

9) Cool the cookies on the baking sheet for about 3 minutes and then transfer them to a wire cooling rack.

10) As always, I suggest trying one (or two) warm. They’re the best the way 🙂

11) Finish baking and cooling all the cookies. This recipe makes about 5-dozen small/medium sized cookies.

12) Serve right away or store them in an airtight container. They’ll be good for about a week.


What’s better than a cookie, amiright??


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