Today, I’ve got the most scrumptious giant gooey peanut butter chocolate chip oatmeal cookies. Perfectly soft with chewy centres, crispy edges and lots of chocolate chips. Plus as a bonus, these cookies are naturally gluten free!
Variations of oatmeal cookies is probably what I make the most as I just love the chewy texture, plus it’s hard to beat the flavour of oats with chocolate. Oats are also super versatile and are a great way to add fibre into your diet while still having dessert. Check below for more oatmeal cookie recipes!
One of my families favourite cookies is my monster cookies so I decided to do a slightly simpler version and here they are. Perfect for bringing to any kind of gatherings, these cookies are an easy win. Plus, they’re a no chill dough so these can be ready in less than 30 minutes!
For more no chill cookie recipes, try my fudgy chocolate sugar cookies or triple chocolate blossoms for something extra special.
Rolled Oats vs. Quick Oats
I use quick oats in this recipe as I find they give the perfect chewy texture. I haven’t tried using rolled oats but they may make the cookies a bit dryer and will definitely make them more chewy.
Best Way To Keep Cookies Fresh
The best way I’ve discovered, half through accident and half through social media is in an airtight container with 1-2 marshmallows. I first noticed how fresh my cookies were staying when I had them in the same container as my rocky road squares but didn’t think much of it. Then I saw someone recommend adding marshmallows to your cookie container somewhere on the internet and it clicked in my brain why the rocky road squares were making a difference. It’s amazing how much the marshmallows help keep the cookies from drying out!
If you don’t have marshmallows, a slice of bread also works but try not to let it touch the cookies.
Are These Cookies Gluten Free?
Yes! Just ensure you use gluten free certified oats. Some are gluten free and some aren’t.
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
If you’d like a different kind of gluten free cookie, then try my double chocolate almond flour cookies or my pumpkin monster cookies.
How to Freeze and Bake No Chill Cookies
If you’d like to freeze the dough for these peanut butter oatmeal cookies to save time in the future, follow these simple steps.
- Prep the dough as instructed.
- Roll the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!
Baking Tips
- I recommend using quick oats for these cookies. Rolled oats may give them a dryer texture.
- To make them nice and thick, as soon as you take them out of the oven, using a glass or something round and bigger then the cookies, swirl it around the outside of the cookies to make them round again.
- Make sure not to overbake so the cookies stay nice and soft and gooey.
- Use regular peanut butter, not a runny peanut butter.
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Oatmeal Cookies
Today’s song is probably the one I’ve listened to the most this maternity leave. Here’s The Passenger by Iggy Pop. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Peanut Butter Chocolate Chip Oatmeal Cookies
Ingredients
- 1/2 cup (113g) unsalted butter , room temperature
- 3/4 cup (150g) granulated sugar
- 1 cup (180g) brown sugar (packed)
- 1 1/2 cup (330g) smooth peanut butter
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 4 cups (480g) quick oats (gluten free if needed)
- 2 tsp baking soda
- 1 cup (160g) semi sweet chocolate chips (plus more for topping if you like)
Instructions
- Preheat oven to 350℉. Spray or line a baking sheet with parchment paper.
- In the bowl of a stand mixer or large mixing bowl, add your butter and sugars. Beat for 1 minute on medium-high speed.
- Add your peanut butter and beat for additional minute. Then add the eggs, vanilla and salt. Mix on medium speed until fully combined.
- Then add your oats and baking soda. Mix at low speed until combined.
- Add in the chocolate chips. Mix until combined.
- Scoop heaping 2 tbsp cookies and put them at least 2 inches apart on your baking sheet. Add more chocolate chips on top here if you like. Bake for 8-10 minutes or until the cookies have just started to feel firm on the edges.
- Using a glass or bowl, swirl it around the outside of the cookies to bring them back to a round shape immediately after removing from the oven. Once they're fully cooled, transfer to an airtight container for up to 5 days and enjoy!
