Peanut Butter Chocolate Chip Oatmeal Cookies

When I was a kid I loved cookies. Chocolate chip cookies, snickerdoodles, chocolate chocolate chip, M&M cookies, peanut butter cookies. You name it, I loved it. Except for the oatmeal cookie. Can you guess who did happen to be a big fan of the oatmeal cookie? My father, the cookie baker of the house.

He would head to the kitchen and start mixing away and then I’d start smelling something delicious. I’d run in there to see what was happening and I’d be greeted with a plateful of delicious smelling, scrumptious looking, disgusting old oatmeal raisin cookies. I’d take one bite, spit out the raisins and start whining.


My poor dad would just start crying. He would sob and wring his hands and just weep for hours after I spit out his cookies. It was quite sad.

Alright, so I guess I should tell you the truth before my big manly father has a stroke because I’ve told the internet that he weeps over cookies. The truth is that he did bake oatmeal raisin cookies and they weren’t my favorite, but I ate them anyway. I was a child. Of course I ate the cookies! If I hadn’t eaten the cookies my dad wouldn’t have cried. He probably would have been secretly happy to get to eat them all himself.


Today I decided to face my fears and bake oatmeal cookies. There are no raisins in my cookies (I wouldn’t dream of adding them. Cookies should have chocolate, not fruit. I’m talking to you, Dad.), but there are peanut butter chips and a mixture of milk and dark chocolate chips. I’m happy to say that I have seen the light. Oatmeal cookies are actually pretty tasty.

And, just in case my dad hasn’t quite forgiven me for telling the internet that he’s a big crybaby, I’m planning on taking him a big batch tonight. I just hope he doesn’t behave the way I used to when he sees that I’ve left out the raisins.

Peanut Butter Chocolate Chip Oatmeal Cookies


  • 1 cup (2 sticks) salted butter, softened
  • 1 cup firmly packed brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cups of Quaker Oats (Quick)
  • 1 cup milk chocolate chips
  • 1 cup peanut butter chips
  • 1/2 cup dark chocolate chips (optional)


  1. Preheat oven to 350 degrees. Beat together sugars and butter until creamy. Add eggs and vanilla, beat well. Combine flour, baking soda, cinnamon and salt in a bowl. Slowly add to the creamed butter mixture, mixing well. Slowly stir in oats.
  2. Drop spoonfuls on to a greased or parchment lined cookie sheet and bake for 10-13 minutes or until golden brown. Cool on wire rack.


Disclaimer: The nutrition information presented below is not guaranteed to be accurate.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 7619kcal Calories from fat 3559
% Daily Value
Total Fat 395g 608%
Saturated Fat 181g 905%
Transfat 8g
Cholesterol 842mg 281%
Sodium 3846mg 160%
Carbohydrate 937g 312%
Dietary Fiber 48g 192%
Sugars 585g
Protein 133g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g