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BAKER'S Peanut Butter Oatmeal Chocolate Chunk Cookies

BAKER'S Peanut Butter Oatmeal Chocolate Chunk Cookies

  • Prep

    15 m
  • Ready In

    28 m
BAKER'S Chocolate

BAKER'S Chocolate

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

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Ingredients {{adjustedServings}} servings

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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


  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.
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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

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.