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Peanut Butter Chocolate Chip Oatmeal Cookies

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Servings: 18 Large Cookies
  • Course: Dessert

These delicious chewy Peanut Butter Chocolate Chip Oatmeal Cookies are the perfect snack at any time of the day.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Bake these delicious cookies on a Reynolds Kitchens® Cookie Sheets with Parchment Lining, their non-stick coating allows treats to slide right off without any cooking spray. 


  • 3 Reynolds Kitchens® Cookie Sheets with Parchment Lining
  • 1 cup of softened unsalted butter
  • 3/4 cup of packed light brown sugar
  • 3/4 cup of granulated sugar
  • 2 eggs
  • 1 tablespoons of vanilla
  • 2 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • pinch of salt
  • 3 cups of rolled oats
  • 1 cup of semi-sweet chocolate chips
  • 1 cups of peanut butter chips


Step 1

PREHEAT the oven to 350°.

Step 2

CREAM together the butter and sugars in a standing mixer with the paddle attachment until it becomes light and fluffy, about 6 to 8 minutes.

Step 3

ADD 1 egg at a time into the creamed butter mixture until it is combined and then pour in the vanilla.

Step 4

COMBINE the flour, baking soda and salt in a medium size bowl and slowly add it to the creamed butter mixture making sure to stop the mixer to scrape to combine all of the ingredients.

Step 5

FOLD the oats, chocolate chips and peanut butter chips into the bowl until it is combined.

Step 6

SCOOP 2 tablespoons of the cookie dough onto the Reynolds Kitchens® Cookie Sheet with Parchment Lining making a total of 18 large cookies.

Step 7

BAKE the cookies in the oven on 350° for 20 to 22 minutes or until the edges of the cookies are lightly browned and the centers are slightly soft.

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