Oatmeal Peanut Butter Chocolate Chip Cookies Recipe

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Oatmeal Peanut Butter Chocolate Chip Cookies

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
1/2 c
rolled oats
3 oz
unsweetened bakers chocolate shaved
3/4 c
sweetened coconut


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

About this Recipe

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