Chewy Oatmeal Peanut Butter Chocolate Chip Cookies are delicious – without any butter or margarine!)
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What is it about a snow storm that makes people want to bake cookies?
I dunno, but there’s definitely something about that. In anticipation, I planned to post this recipe yesterday. I figured that with the Northeast all snowed in under a “blizzard of the century,” you’d all be baking cookies, and would appreciate a new one to try. Well, turns out that the entire world (or so it seems) was baking cookies, but this one wasn’t part of them. Mostly because I took the day off to be lazy and spend a lot of time in bed and on the couch. You know what I mean, right?
Well, I’m sharing this recipe today. Partly because there’s more snow in the forecast (I know!) but mostly because they’re awesome, and you should make them. Regardless of the weather.
Oh, and because y’all have given me such great feedback on my cookies without butter or margarine, I’ve kept them out of this recipe too. I’ve used oil, so you can feel better about what you feed your families. You’re welcome.
- ¾ cup oil
- ½ cup creamy peanut butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 eggs
- 2 cups flour
- 1 cup old fashioned oats
- ¾ cup peanut butter chips
- ¾ cup chocolate chips
- Preheat oven to 375. Line a cookie sheet with parchment paper and set aside.
- In the bowl of an electric mixer, beat together the oil and peanut butter until smooth, about a minute. Add the sugars and beat until creamy.
- Add the vanilla extract, baking soda and eggs, beating to combine after each addition.
- Add the flour and oatmeal and beat until just combined.
- Add the chips and stir to combine.
- Scoop the dough onto the prepared cookie sheet using a medium cookie scoop.
- Bake at 375 for 9 minutes.
- You can use all chocolate chips or all peanut butter chips, if you prefer.
Tools needed for this recipe:
Medium Cookie Scoop (MUST HAVE for every kitchen!)
If you liked this recipe, you’ll also love:
Best Ever Chocolate Chip Cookies Without Butter or Margarine
Chocolate Peanut Butter Surprise Cookies
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Thanks for coming folks – and enjoy the cookies! Make sure to come back soon for more yummy treats and healthy eats! -Miriam
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These look reallllly good! A must try, considering how fabulous the choco chip cookies sans margarine were! Absolutely adore the rustic look of your cookie photo!!
Will it turn out ok if I use natural peanut butter?
I don’t recommend it. The texture is very different.
I am sorry, but I do not understand the answer. What do you mean by ‘The texture is very different’ about the natural peanut butter. What kind did you use in the recipe? Also, how is the texture different? I would love to make the cookies, but I only use the natural peanut butter. By natural I mean made peanuts and nothing else, no other ingredients in it.
I am sorry, but I do not understand the answer. What do you mean by ‘The texture is very different’ about the natural peanut butter. What kind did you use in the recipe? Also, how is the texture different? I would love to make the cookies, but I only use the natural peanut butter. By natural I mean made peanuts and nothing else, no other ingredients in it. Can you please let me know, because I would LOVE to make these but would hate to waste all the ingredients and time if the cookies won’t work out. Thank you very much
Do not use it. Use regular creamy peanut butter.
What do you mean by ‘regular’?
I’ve used Justin’s and the Target store brand natural PB with great results.
By regular, She means like Skippy… Not the natural no additive type
Did you use quick cooking oats or old fashioned?
Old fashioned. I dont recommend quick cooking oats for this recipe.
These look heaven!! Can I use Instant oatmeal?
This question has already been answered in the previous comments… 🙂
These sound PHENOMENAL. If I wanted to omit the peanut butter and just use a mix of peanut butter chips and chocolate chips, would the consistency be effected? What could I replace it with?
The peanut butter is vital to the texture, not just the taste, so I wouldn’t recommend it. You’d be better of trying my chocolate chip cookie recipe and just adding peanut butter chips to it.
You can subsitute Nutella for the Peanut butter or any use any nut butter. The cookies might be a little crispier though.
You can sub other nut butters, but subbing nutella will add a lot of sweetness to the recipe so it’s not always a good sub.
Yum!
I know this may sound silly, but we have an oats/oatmeal allergy in our house, but I have been looking for a peanut butter and margarine free cookie recipe. Any chance you have a variation on this without the oats that will work? Thanks
Rather try my peanut butter chocolate chip cookies with oil. I haven’t tried it, so I can’t say for sure, but it should be okay.
http://overtimecook.com/2012/01/17/peanut-butter-chocolate-chip-cookies/
Will do- thanks!
Can’t wait to try these. All my fave cookies in one. Oatmeal, peanut butter and chocolate chip! Plus very excited that these are without margarine.
I just made these cookies band it took longer than 9 minutes to bake…the temp Vin my oven is quite accurate.
These look yummy! One of my fav combos!
I just made these cookies and found the batter to be very oily, was yours like this?
The texture of the dough is different because it’s made with oil, but baked they should be fine.
I made these this afternoon and had them ready right when my boys came home from yeshiva. Of course, being the devoted mother that I am, I taste tested them myself numerous times before offering them to my children. They not only tasted perfect, they came out perfect looking as well! Three chairs for Mommy! Miriam, I don’t know you personally, but I hope my (100% honest) feedback helps alleviate some of the um, frustration you might be experiencing from some of the previous comments. You go girl! Looking forward to future recipes!
Oops! Forgot to rate the recipe before. Now I did. Five stars, definitely.
I thought the recipe called for quick oats and now my dough is super crumbly….what can I do for quick save?
This is a 5 star-er for sure! Follow the directions (plus a min. or so in baking time) and enjoy every morsel! Trust me, you will!
These cookies came out amazing!! Perfect texture! loved the no butter factor!!!! Definitely a keeper!!!
I finally got to make these. They are amazing!!!! I made half the recipe cuz I was afraid I’d eat all 4 dozen myself otherwise! Thanks for another great recipe Miriam!
Natural peanut butter users:
I just made these today, and they are excellent!
I used Trader Joe’s peanut butter (peanuts are the only ingredient). I added ~1/2 tsp. salt, as the peanut butter was unsalted. Otherwise, I followed the recipe, exactly.
The cookies are delicious!
Three cheers from your latest fan… these cookies are HEAVEN!!
Do they last well? I’m thinking of making them for Mishloach Manos, but only if I can bake them a few days before…
Thanks!
These were yummy good. I like to use oil because I don’t usually have time to let butter sit out and soften when the baking bug strikes.
These look delicious! Have you measured your flour out in ounces or grams? Just want to make sure I’m using the correct amount of ounces per cup of flour since weight can vary a lot depending on how the flour’s measured. I’m becoming a big fan of my kitchen scale these days. Thanks for your help!
I didn’t weigh it, I measured.
Is there a diabetic-friendly way to make these?
I just made these cookies. I noticed this recipe did not call for salt and considered throwing some in but skipped it. They did seem a little bland so I mixed in a pinch of salt with the final batch going in the oven. Much better with a little salt! Over all the named very nice and, have a great texture just a need pinch of salt. 🙂
can I use white whole wheat flour?
These are the best PB cookies I have ever had! Perfectly soft, chewy and crisp for me! I don’t use brown sugar, just a tbs of molasse per cup of white sugar, so these have a nice hint of molasses, which helped them to brown a little more. So good though, will definitely be making these for all of our Christmas parties this year!!
Do you think these would come out good if made in a mini square pan? (12 mini square pan, per pan). Thx
Went to make these and realized I don’t have chocolate or peanut butter chips. Will they still come out ok?
Miriam,
This cookie is beyond yummy! I tryed to make it even healthier so i switched the oil for coconut oil and whole wheat flor instead of regular flour. They were so delicous that my little boy wants that over the cookies i made that has margarine. It is all gone… Will definitely make again!
Thank you so much!
Not sure how natural peanut butter would affect these negatively but I don’t use regular PB so I went ahead with organic peanut butter and whole wheat flour and decreased the brown sugar by 1/4 cup and white sugar by 1/8 cup. The dough was oily and crumbly but it baked fine. Cookies are delicious and the kids have been begging for more.
Hello! Is the given temperature of cooking in celsius or farheneit? :/
Fahrenheit.
What a perfect new recipe! I was searching not because of a health aversion to butter, but because we were out! This is a delicious alternative!
Delicious! We were skeptical but they turned out great. I didn’t have pb chips but we added raisins and nuts. Thanks for the recipe! We were out of butter and really wanted some cookies and my search brought me here.
Hi, thanks for the recipe. Felt like some cookies and had no butter. Googled “no butter biscuits” I am in Ipswich, Australia. I used olive oil, quick oats, wholemeal flour, left out the white sugar and the peanut butter chips, and baked in a 180c oven.
Had to bake in two batches. Using a tablespoon measuring spoon, made 36 total. First batch did not spread at all so are little domes of cookie goodness, not too sweet, just enough peanut taste, dark choc chips, makes a nice semisweet snack. The second batch, I pressed them down with my fingers to make a bit of a flatter biscuit, knowing they wouldn’t spread. Turned out fine, too, though may have baked a minute faster.
The white sugar would have just made a much sweeter biscuit, maybe a little more crunchy outside, but leaving it out had no effect on the lovely fluffy insides and crunchy outsides.
Holds together well when broken, without crumbs everywhere.
I would be totally ungrateful if I didn’t come back to thank you for this recipe, although I skipped the brown sugar part cos I didn’t have it and used dried cranberries in place of chocolate chips. My cookies came out so nice and crunchy too. Thank You!
Yum! Came out delicious BH. Followed recipe as written.
hi. have you ever tried them with gluten free flour?
thanks
I haven’t.
I googled a cookie recipe without butter and found this one and so happy I did! I had to use quick oats because that’s all I had and used all chocolate chips and they turned out great! Thanks I will definitely be ising this recipe as one of my go to cookie recipes!
I made several substitutions due to ingredients on hand and they were fantastic. I used 1 C Cloud 9 gluten free baking mix, 1/2 C whole wheat flour, 1/4 C almond flour in place of the white flour. I used a mixture of chocolate chips, chopped pecans, slivered almonds, and raisins ( had no peanut butter chips) and added a pinch of salt. I used a mixture of almond butter and peanut butter, both natural, and I used 1/2 C white sugar and 1/2 C coconut sugar as I had no brown sugar and don’t like my cookies overly sweet. Guess I changed things up quite a bit, but they really are delicious!
Hello, thank you for this recipe! I made them the first time as is and they were lovely. The second time I used Nutella instead of peanut butter and they were even better. I’m a sweet tooth so no problem there!
Decided to press out the mixture on to the bench the second time and used a cookie cutter to punch out circles and set them on the tray just like that. Now all my biscuits are exactly the same size!
Very happy with the quality of the biscuit and the great taste!
Amazing recipe. I doubled the recipe for Christmas and it’s a winner! Thank you for posting it!
I was very skeptical before trying this recipe but chose to go ahead because of the many positive reviews. I never had luck with oatmeal cookies but these were delish! I followed the exact recipe but used crunchy peanut butter instead of creamy and pumpkin seeds in place of the peanut butter chips. Lovely. However, the only drawback I faced was excess oil dripping from my hands while rolling the dough into balls. There was oil residue in the mixing bowl as well. I don’t know why, but the cookies were fine. Baked at 185 degree celsius for 15 mins for crispy edges. Thanks for the recipe! 🙂
Do i have to use the full amt of “chips” to the recipe? I only have 1 cup and wonder if they will still turn out
That’s fine!
I made these last week before Shabbos, and they are so good! I’d been cooking all week, and it was lovely to have an easy and yummy recipe. I used crunchy peanut butter and all chocolate chips, because I had that on hand. It worked out great. Thanks for such a delicious and easy-to-make recipe! G’mar tov!
I baked these cookies today with a few tweaks. I used natural crunchy peanut butter and decreased the oil from 3/4 to 2//3 cup to compensate. I also used white whole wheat flour and added 2 Tbs. milk powder. I used a #30 scoop, so I got 32 cookies. I used a scant cup of peanut butter chips, but these cookies would be great without any chips.
Thanks for a butter-free recipe!