BAKER'S Peanut Butter Oatmeal Chocolate Chunk Cookies

BAKER'S Peanut Butter Oatmeal Chocolate Chunk Cookies

BAKER'S Chocolate 0

"Peanut butter, oatmeal and chocolate chunks are a sure crowd pleaser in these chewy drop cookies."

Ingredients 28 m {{adjustedServings}} servings 136 cals

Serving size has been adjusted!

Original recipe yields 30 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Preheat oven to 375 degrees F. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.
  2. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
  3. Bake 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.
Tips & Tricks
Rate recipe

Your rating


Reviews 265

  1. 340 Ratings


I went with the assumption that if a famous chocolate company is going to put out a recipe, they're going to make sure it's a good one to promote their product. My assumption was correct - these are just fantastic cookies and the recipe itself is flawless. I used old-fashioned oats rather than quick, which provided a bit more texture. I substituted M&M's for the chocolate chunks (sorry Baker's) and they provided a little crisp bite. These are not too peanut buttery, but just enough. Not too oatmeal cookie-like, but just just enough. Soft, yet crispy, and light as air. Just a fantastic blend of oatmeal, peanut butter and chocolate that makes this cookie stand apart. I used a medium sized cookie scoop, flattened them just slightly on the cookie sheet, and placed extra M&M's on the top before baking. Pretty to look at and even better to eat, this is one cookie recipe that goes to the top of my recipe heap!

Sarah Jo

For a finer consistancy, I ran my old fashioned oats through the blender before I used them in this recipe. I used a name-brand super chunk peanut butter and half of a bag of semi-sweet chocolate chips. I did bake my cookies at 350 for just under 10 minutes. They turned out chewy but a little underdone which made them also soft. My family all LOVED this cookie recipe. Next time, I will double the recipe right off.


Yummy! Followed the recipe but made a couple of additions with a tsp of cinnamon and chopped pecans. I did use chocolate chips instead of the chunks. I will definitely make these again.