Peanut Butter-Chocolate Chip Oatmeal Cookies (GF)

Today for the Food Network’s Comfort Food Feast, we are sharing our favorite peanut butter recipes that remind us of our childhood. Peanut butter cookies were never my favorites – I am more of a chocolate chip or oatmeal gal. But when I thought about combining the three ingredients, I came up with these Peanut Butter, Chocolate Chip, Oatmeal Cookies. And boy oh boy, am I glad I did! They are fantastic! 

I am a group manager for the Secret Recipe Club, an organization of bloggers. Each month we are assigned one of the other blogs and we select one of their recipes, make and photograph it, and then on Monday mornings we all post at the same time. It is a wonderful opportunity to showcase other websites and introduce them to our readers.

Today’s cookies are the perfect combination of three different cookies – peanut butter, oatmeal, and chocolate chip. The oatmeal makes them a bit healthier and gives you lots of fiber, so I tell myself that I am eating these due to doctor’s orders, LOL!

There is nothing easier to make than a drop cookie and these cookies are no exception. You beat everything together, use a scoop to portion the dough, and bake the cookies until golden brown and crispy. It is a little like an assembly line once you get going, refilling a baking sheet while the other one is in the oven. And the aromas that waft through your home will have everyone salivating.

Then of course you have to taste one to make sure that they are acceptable, wink. And oh gee, maybe one more to be certain that they are OK halfway through the batch, and of course when you get down to the bottom of the bowl you want to be careful that there aren’t any clumps of unincorporated ingredients, so you need another one – all in the name of quality control! Yep, you just learned the secret to my quality control measures, LOL!

So throw these together, bake some of them off for your family and freeze the rest. That way you won’t sit down and polish off the entire batch in one seating. Yes, that‘s right, they are downright addicting. A little like Reese’s peanut butter cups in a cookie form – what’s not to love about that!

If you want to freeze these cookies, I like to scoop out the dough onto parchment-lined baking sheets, setting them close together but not touching, and then leave them in the freezer until frozen solid. Transfer the frozen dough balls to resealable plastic bags or containers and store them in the freezer. Then when you want some fresh-from-the-oven cookies, just pop a few onto a baking sheet and toss them in the oven. Oh my, is there anything better?

Also, make sure you check out all the recipes listed below from some truly remarkable people developing recipes for the Food Network. I am constantly amazed at their creativity, ingenuity, and pure talent as they create and share unbelievable recipes each week.

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Peanut Butter, Chocolate Chip, Oatmeal Cookies:

• Gluten-free flour, baking soda, baking powder, salt, butter, peanut butter
• Brown sugar, granulated sugar, egg, vanilla, GF oats, chocolate chips

 

PRO Tip:

If you have forgotten to leave out the butter to bring it to room temperature, here is a trick for softening it quickly and easily. Take a tall glass and fill it with very hot tap water – set aside to warm up. Stand a stick of butter on it’s narrow end (upright), pour the water out of the glass, dry it, and place it over the butter. The heat in the glass will soften the butter in just a few minutes.

 

How to make Peanut Butter, Chocolate Chip, Oatmeal Cookies:

1. Whisk together the flour, baking soda, baking powder, and salt.
2. Beat the butter, peanut butter, and both sugars until smooth. Add the egg and vanilla, beating until fully incorporated. Slowly add the dry ingredients beating until creamy.
3. Mix in the oats and chocolate chips, beating just until evenly distributed.
4. Use a small (#60) cookie scoop to portion the dough into tablespoon-size balls. Place on parchment or silicone baking mat lined baking sheets at least an inch apart. If you want to you can flatten them slightly with the bottom of a wet glass.
5. Bake at 350°F (180°C) for 10 to 12 minutes or until golden brown. Leave on the baking sheet for a few minutes then transfer to wire racks to finish cooling.

 

PRO Tip:

If you don’t already have cookie scoops consider picking up one or two. They are not that expensive if you buy them one at a time and you will find them to be incredibly versatile tools for a wide variety of tasks. There is nothing that revolutionized how I make cookies more than my first scoop. Now my cookies are perfectly shaped, equally sized, cook evenly, and are incredibly fast to portion. From forming cookies, to filling muffin tins, and making uniform pancakes, these scoops are a time-saver that you will love!

 

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Baking sheet pans
• Parchment paper or silicone baking mats (Silpats)
• Stand mixer or hand mixer
• Cookie scoop

 

Gluten-Free Tips:

Use a gluten-free flour blend, peanut butter, baking soda, and oatmeal. Be very careful with the oats you use. Due to the way crops are grown in this country, many oats are contaminated with wheat either by the winds that blow across the fields and cross germinate or during processing in the plants that process both wheat and oats. You want to look for a brand that is labeled gluten-free (Bob’s Red Mill carries GF oatmeal) so you don’t accidentally make someone sick.

* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

 

This recipe is part of Food Network’s weekly Comfort Food Fest. See the links below for more inspiration and great recipes!

 

Domesticate Me: Peanut Butter and Banana Overnight Oats (Vegan and Gluten-Free)
Jeanette’s Healthy Living: Gluten-Free Chocolate Peanut Butter Chip Cookies
Virtually Homemade: Mini Nutter Butter Baked Donuts with Chocolate Ganache
Weelicious: World’s Greatest Peanut Butter and Jelly
Red or Green: Peanut Butter and Ginger Cookies
Napa Farmhouse 1885: Thai Red Curry and Peanut Vegetable Slaw
Taste With The Eyes: Korean Buckwheat Noodles, Peanut Sauce and Banana
Sensitive Epicure: Peanut Butter Oat Bars (Gluten-Free)
Feed Me Phoebe: Thia Peanut Chia Pudding

 

Create a New Tradition Today!

 

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in March 2014. The article was updated in 2025.