I missed cookies. When I was a kid, mom always had cookies in this glass crazy shaped cookie jar we had on our counter. I was often the one to help her make the dough, or at the very least, I got to lick the beaters (that was the best part!) Somehow, with all my lemon bread and tart making, I kinda forgot about cookies! They are simple, basic, and so good.

I want to keep my cookie jar full of cookies! 

peanut butter oatmeal chocolate chip cookies

These cookies are irresistible to boys and men. They are up there with Joy the Baker’s Peanut Butter Bacon cookies– what she says is true, guys LOVE peanut butter! 

For these cookies, you will need natural peanut butter, old fashioned oats, and whole peanuts. That’s real stuff! We can do this. 

peanut butter oatmeal chocolate chip cookies

My house is only two people, so we baked half this dough and froze the other half for the next time my brothers-in-law come over. Feeding 3 men is a challenge sometimes (pro tip: ALWAYS make extra gravy/biscuits/dessert, no matter what diet they say they are on), but taking seconds is the biggest compliment ever. 

I think freezing cookie dough in rounds or logs wrapped in plastic wrap is the best trick ever. It freezes beautifully, you can bake the dough straight from the freezer (just add on a minute or two to the baking time) and slicing rounds of homemade dough and popping them in the oven is no work at all and you feel super smart for your preparedness. You are so smart, in fact, that you deserve a cookie. 

This recipe is from Martha Stewart’s Cookies book. 

Peanut Butter-Chocolate Chip Oatmeal Cookies
Recipe Type: Dessert, Snack
Prep time:
Cook time:
Total time:
Serves: 6 dozen
  • 3 cups old-fashioned rolled oats
  • 1/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup natural peanut butter
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups salted whole peanuts
  • 2 cups semisweet chocolate chips
  1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
  2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
  3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
  4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
  5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.
  6. To freeze dough, either form cookie dough in to a flat disk and wrap with plastic wrap then put in a plastic bag or freeze the balls of dough for at least 3 hours before transferring to a zip lock bag. Cookie dough will last in the freezer, well wrapped, for at least 3 months. Label your cookie dough balls or rounds with the baking instructions and recipe source.

Looking for more cookies? Try my triple ginger snaps or the soft and large lemon and greek yogurt cookies.