Oatmeal Peanut Butter Chocolate Chip Cookies

Oatmeal Peanut Butter Chocolate Chip Cookies

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Cheryle Grace


This recipe is originally from The Brown Eyed Baker, I have adapted it to my families taste, but you can always use chocolate chips instead of Bakers Chocolate. And I add sweetened coconut because I love coconut. I have never used the chocolate chips called for in the original recipe but this cookie is Sin-sational and very pretty and impossible to not devour. So hats off to the Brown Eyed Baker for the original recipe and I hope you enjoy my adaptations.


★★★★★ 1 vote

16 cookies
30 Min
10 Min


  • 1 c
    unbleached white flour
  • 1 tsp
    baking soda
  • 1/4 tsp
  • 1 stick
  • 1/2 c
    peanut butter, creamy
  • 1/2 c
  • 1/3 c
    brown sugar, light
  • 1/2 tsp
    pure vanilla extract
  • 1
  • 1/2 c
    rolled oats
  • 3 oz
    unsweetened bakers chocolate shaved
  • 3/4 c
    sweetened coconut

How to Make Oatmeal Peanut Butter Chocolate Chip Cookies


  1. Mix flour, baking soda and salt together and set aside.
  2. Roughly shave the unsweetened Bakers Chocolate squares and set aside.
  3. Cream the butter, peanut butter,white sugar and light brown sugar together.
  4. Add the Vanilla Extract and blend together.
  5. Add the egg to the creamed butters and sugars and blend well
  6. Add the flour mixture to the butter mixture by thirds combining well after each addition.
  7. Add the rolled oats to the combined mixture and blend.
  8. Add the rough shaved unsweetened chocolate and stir well.
  9. Add the sweetened coconut to the mixture and stir well. The mixture will be very coarse.
  10. Drop by ice cream scoopfuls onto a non stick mat or cookie sheet and lightly shape.
  11. Bake ten minutes at 350 degrees in a preheated oven
  12. Try to let these delicious cookies cool. Then do not eat them all at one time! Enjoy!

Printable Recipe Card

About Oatmeal Peanut Butter Chocolate Chip Cookies

Course/Dish: Cookies
Main Ingredient: Rice/Grains
Regional Style: American

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