Soft and Chewy Oatmeal Peanut Butter Chocolate Chip Cookies

Soft and Chewy Oameal Peanut Butter Chocolate Chip Cookies

YES! Another cookie recipe!!!

Before you healthy types start grumbling, let me state several reasons for posting back-to-back cookie recipes.

1) These may be my favorite cookies of all time (too close to call).

2) I made them yesterday and therefore have a fresh photo to share.

3) I leave next week for Hotlanta. This is likely my last post before I get back, and I want it to be good. This is a great recipe for the upcoming Thanksgiving festivities. It makes a boatload of cookies (6 DOZEN!), perfect for sharing with friends and family, freezing for later consumption, trading at a holiday cookie swap, sending home with strangers, donating to a local soup kitchen, or just filling your fat pants (we all have them, no shame).

4) They are freaking delicious. They are almost sodium free. What more do you need?

These cookies are for the peanut butter & chocolate lovers in your life. They are perfection in cookie form. The rolled oats make them healthy, and chew-tastic. Basically, if you love soft chocolate chip cookies, and you love Reese’s PB cups, plan on baking these cookies as soon as possible. And then give them to a friend or hide them or …? Seriously, you’re gonna need to watch out because they are so good, you’ll find yourself inhaling half a dozen at a time, easy. Be sure to break out some comfy pants. Or set your self control to overdrive. Either way, ENJOY!

Recipe adapted from Vegan With A Vengeance.

Yields 6 dozen cookies.

SODIUM CONTENT: 2.4 mg per cookie

Nutrition Facts: Soft and Chewy Oatmeal Peanut Butter Chocolate Chip Cookies


2 c. flour
2 c. rolled oats
2 c. sugar (1/2 brown and half white is fine, as is all of either)
2 t. sodium-free baking powder
1 c. chocolate chips
3/4 c. no-salt-added peanut butter
3/4 c. canola oil
1/2 c. nondairy milk (regular milk should be fine too, if you don’t have any)
2 t. pure vanilla extract


Preheat oven to 350 degrees. Line two baking sheets with parchment and set aside.

Measure the ingredients into a large mixing bowl and stir well to combine. The dough will be moist and firm. Use a small cookie scoop or tablespoon to drop cookies onto the lined baking sheet, placing roughly 2-inches apart.

Place the baking sheet on middle rack in oven and bake 10 minutes. Remove baking sheet from oven and let cookies cool on sheet for a few minutes before transferring to a wire rack to cool fully.

Store cookies in an airtight container.

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14 Responses to Soft and Chewy Oatmeal Peanut Butter Chocolate Chip Cookies

  1. Bev says:

    These sound sooo yummy! However, the recipe doesn’t state how much chocolate chips/chunks are used. Also, I’m assuming they’re dark or semisweet chocolate chips/chunks because they are lower in sodium than milk chocolate, but are they included in your sodium total?

  2. Linda Walker says:

    They look great and the idea… nutrition and all look good, but where do you add the chocolate chips and how much?

  3. Christy says:

    Hi Bev & Linda – YES! Thank you both so much for bringing that to my attention, as well as Cindy from Louisville, KY who emailed me earlier.

    Please add a cup of chocolate chips to the batter. I used Nestle Tollhouse semisweet chocolate chips for the nutritional information, simply because they’re so readily available. I myself LOVE and use either Trader Joe’s semisweet chips (also cheap at $1.99!) -or- Ghirardelli semisweet chips.

    Thanks again! Recipe and Nutrition Facts have been updated to reflect the addition of the chips.

    Best to you all,

  4. Catherine says:

    U refer to nondairy milk. Do u mean powdered milk or can I just the nonfat liquid milk I have in hand?

    • Christy says:

      Hi Catherine! By nondairy milk, I just mean not-from-a-cow! Liquid soy milk, almond milk, rice milk, etc. But you can totally use nonfat regular (cow’s) milk too. Hope this helps! Best wishes to you, Christy

  5. Tammy says:

    Looks great! You think these can be made into a cookie bar?

    • Christy says:

      Hi Tammy! Absolutely; I’d just adjust the baking time – try pressing into an oiled pan (maybe 8″?) and bake for 30-35 minutes, testing the center after 30 mins. Please feel free to report back. Thanks and good luck! Christy

  6. Kecia says:

    Oh so good. I used coconut sugar and coconut milk. Yummy. Thanks for the recipe.

  7. Cindy Norwick says:

    Wouldn’t you need to use an egg or 2 to tighten up the batter?!

  8. Kristen says:

    Hello how many servings does this recipe make?

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